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Peach Shortcake

Buttery shortcake layered with juicy peaches and whipped cream makes this dessert feel comforting and special all at once. Fresh peaches, rich shortcake, and a touch of rum butter come together in a simple homemade treat perfect for sharing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 9 servings
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon nutmeg scant
  • 1/2 cup unsalted butter very cold, cut into small pieces
  • 1 egg beaten
  • 1/3 cup milk of choice cold
  • 4 ripe peaches peeled and sliced
  • 2 teaspoons granulated sugar for peaches
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons dark rum
  • whipped cream for serving

Method
 

  1. Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8x8 inch pan and set aside.
  2. In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg.
  3. Add cold butter and lightly pulse or cut in by hand until the butter is the size of small peas.
  4. Add beaten egg and cold milk just until incorporated.
  5. Press the batter into the prepared pan, touching it as little as possible to keep the butter cold.
  6. Bake for 15-20 minutes until the top is lightly golden, then cut into squares.
  7. Cut a small X on the bottom of each peach and place into boiling water for about 30 seconds.
  8. Remove peaches with a slotted spoon and immediately submerge in ice water.
  9. Slip off the peach skins and slice the peaches.
  10. Combine sliced peaches with 2 teaspoons sugar in a small bowl and set aside.
  11. Mix melted butter and dark rum together in a separate bowl.
  12. Split each warm shortcake square horizontally and brush the cut sides with rum butter.
  13. Layer the shortcake with peaches and whipped cream, then top with the second shortcake layer and additional peaches and whipped cream.

Notes

Wrap leftover shortcake in foil and store at room temperature for up to 4 days. Frozen shortcakes can be stored for up to 2 months. Serve warm with peaches and whipped cream for the best texture and flavor.