Fresh Peach and Gingercream Shortcakes

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Found this tasty recipe on the internet (

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper.
  3. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl.
  4. With fingers rub butter into mixture until very coarse meal forms (oatmeal-size flakes).
  5. Mix in 1/4 cup chopped ginger.
  6. Add ginger ale and 2 tablespoons cream.
  7. Toss until moist clumps form.
  8. Gather dough into 7-inch log and cut crosswise into 6 equal rounds.
  9. Place on baking sheet, spaced apart.
  10. Shape each into 2 1/2-inch diameter rounds.
  11. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl and brush over top and sides of shortcakes.
  12. Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes.
  13. Cool on wire rack.
  14. Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger and refrigerate.
  15. Beat remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl until peaks form.
  16. To serve, halve shortcakes horizontally and place bottoms on plates.
  17. Top each half with peaches, whipped cream, and shortcake top.