Fresh Peach Shortcake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Position oven rack in lower one-third of the oven.
  • Butter and flour an 8-inch square baking pan.
  • In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
  • In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
  • Stir in 1 cup sugar until combined.
  • Stir in the flour mixture, just until combined.
  • Pour the batter into prepared baking pan.
  • Bake for 35 minutes, or until cake is light golden, and tests done.
  • Cool in the pan on a rack for 5 minutes.
  • Remove from pan; cool completely on a rack.
  • In a large non-stick skillet, melt the remaining butter over medium heat.
  • Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
  • Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
  • In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
  • To assemble the cake: cut cake into 9 squares.
  • Cut each square in half horizontally.
  • Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
  • Pour some pan juices over.
  • Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
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