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Brown Sugar Bourbon Peach Shortcake Recipe

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4.2 from 7 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 7 servings

Description

This Brown Sugar Bourbon Peach Shortcake is a delightful twist on a classic dessert, featuring tender homemade shortcakes topped with sweet bourbon-infused peaches and luscious Chantilly cream. Perfect for summer gatherings or a special treat, this recipe balances rich, buttery textures with fruity, spiced flavors, creating a mouthwatering experience that is both comforting and elegant.

Ingredients

Shortcake

  • ⅞ cup cold buttermilk
  • 1 large egg
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter (very cold)

Peach Topping

  • 3 cups sliced peaches
  • ⅓ cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon bourbon

Chantilly Cream

  • 1 cup cold heavy cream
  • 1 Tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare: Heat your oven to 375℉ (190℃) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
  2. Mix wet ingredients: In a small bowl, whisk together the cold buttermilk and egg until fully combined. Set aside.
  3. Combine dry ingredients: Sift the all-purpose flour, granulated sugar, baking powder, and salt together in a large bowl for a light, aerated mixture.
  4. Add butter: Grate the very cold unsalted butter into the flour mixture. Toss gently to coat the butter pieces with flour, which helps create a flaky texture.
  5. Incorporate wet mixture: Pour the buttermilk and egg mixture into the flour and butter blend. Mix thoroughly until a dough forms.
  6. Shape the dough: Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top and roll it into a rectangle about ½ inch thick.
  7. Cut shortcakes: Using a sharp 3-inch cutter, cut out round shortcakes. Re-roll scraps carefully to make additional pieces without overworking the dough.
  8. Bake: Place the shortcakes on the parchment-lined sheet pan and bake in the preheated oven for 20-25 minutes until they turn golden brown.
  9. Prepare peach topping: In a large bowl, combine sliced peaches, brown sugar, ground cinnamon, and bourbon. Toss gently to coat the peaches evenly and let the flavors meld.
  10. Make Chantilly cream: In a separate small bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture to medium peaks for a smooth, fluffy cream.
  11. Assemble shortcakes: Split each baked shortcake in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of the peach topping over it, then add Chantilly cream.
  12. Finish assembly: Top with the other half of the shortcake, additional peaches, and more Chantilly cream as desired. Serve immediately for best texture and flavor.

Notes

  • Use very cold butter to achieve flaky shortcakes.
  • Ensure the heavy cream and buttermilk are cold for best results.
  • Re-roll dough scraps minimally to keep the shortcakes tender.
  • Adjust bourbon quantity based on preference for flavor intensity.
  • Peach topping can be prepared a few hours in advance and refrigerated to develop flavor.
  • Chantilly cream is best served fresh but can be made up to a few hours ahead and kept chilled.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brown-sugar-bourbon-peach-shortcake-recipe/