Best 11 Fresh Peach And Gingercream Shortcakes Recipes

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Are you looking for a delicious and easy-to-make summer dessert? Look no further than fresh peach and ginger cream shortcakes! This classic treat combines the sweetness of fresh peaches with the warmth of ginger and the smooth creaminess of whipped cream. In this article, we'll provide you with a step-by-step guide on how to make the perfect fresh peach and ginger cream shortcakes, including tips on how to select the ripest peaches, how to make a light and fluffy biscuit base, and how to create a flavorful ginger cream filling. So gather your ingredients, preheat your oven, and get ready to indulge in a delectable dessert that will leave your taste buds dancing!

Let's cook with our recipes!

FRESH PEACH AND GINGERCREAM SHORTCAKES



Fresh Peach and Gingercream Shortcakes image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Breakfast     Brunch     Dessert     Bake     Picnic     Kid-Friendly     High Fiber     Peach     Summer     Anniversary     Birthday     Shower     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

2 cups all purpose flour
13 tablespoons sugar, divided
1 tablespoon baking powder
1/2 cup (1 stick) chilled salted butter, diced
1/2 cup finely chopped crystallized ginger, divided
1/2 cup ginger ale
3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
4 large peaches, halved, thinly sliced

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
  • Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
  • Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
  • Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

GINGER-PEACH SHORTCAKE



Ginger-Peach Shortcake image

There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 18

5 medium peaches, peeled and sliced
1/4 cup sugar
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
2 tablespoons chopped crystallized ginger, optional
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Nutrition Facts :

PEACH-GINGER SHORTCAKES



Peach-Ginger Shortcakes image

Make shortcakes with Original Bisquick™ mix. Fill this dessert with peach-ginger mixture and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 cups sliced peeled peaches
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
2 1/2 cups Original Bisquick™ mix
1/4 cup granulated sugar
3 tablespoons chopped crystallized ginger
1/2 cup half-and-half
1/4 cup butter or margarine, melted
3/4 cup whipping cream
4 1/2 teaspoons granulated sugar
3/4 teaspoon vanilla

Steps:

  • In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
  • Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
  • In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
  • To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.

Nutrition Facts : Calories 530, Carbohydrate 69 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

PEACH SHORTCAKES



Peach Shortcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/3 cup granulated sugar
1/4 cup orange liqueur
12 to 15 fresh basil leaves, sliced thin
Zest of 3 oranges
5 large peaches, halved, pitted and thinly sliced
2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
9 tablespoons (1 stick plus 1 tablespoon) cold salted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon vanilla
2 tablespoons coarse sugar, for topping
1 cup heavy cream
1 teaspoon granulated sugar
Fresh basil leaves, for serving

Steps:

  • For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
  • For the sweet biscuits: Preheat the oven to 375 degrees F.
  • In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
  • Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
  • For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
  • To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

PEACH SHORTCAKES



Peach Shortcakes image

Serve this dessert in the height of summer, when peaches are fresh and juicy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

4 ripe peaches
1 tablespoon kirsch or peach schnapps (optional)
1 tablespoon granulated sugar, plus more for sprinkling tops
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
4 tablespoons dark-brown sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces, plus more for sheet
1/4 to 1/2 cup heavy cream or milk, plus more for brushing tops
1 cup heavy cream, for whipping
1/2 teaspoon pure vanilla extract

Steps:

  • Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
  • In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
  • Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
  • Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
  • Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.

PEACHES 'N CREAM SHORTCAKE



Peaches 'n Cream Shortcake image

When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h15m

Yield 4

Number Of Ingredients 14

1 cup all-purpose flour
5 ½ teaspoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk
1 tablespoon milk
¼ teaspoon ground cinnamon
⅓ cup water
2 tablespoons white sugar
1 teaspoon cornstarch
⅛ teaspoon ground cinnamon
4 peaches, sliced
¾ cup heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
  • Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
  • Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
  • Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
  • Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
  • Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
  • Whip heavy cream in a bowl until stiff peaks form.
  • Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g

GEORGIA PEACH SHORTCAKE



Georgia Peach Shortcake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield About 6 servings

Number Of Ingredients 9

3 cups thinly sliced ripe Georgia peaches
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold, unsalted butter, diced
3/4 cup buttermilk
Sweetened whipped cream for serving

Steps:

  • Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
  • Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and stir until combined. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and remaining tablespoon of sugar and stir until the dry ingredients are just moistened.
  • Turn the dough onto a lightly floured surface and knead 3 or 4 times. Roll the dough to a 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Press the scraps together and continue to cut biscuits until all the dough is used. Place the biscuits on a lightly greased, shiny baking sheet. Bake until lightly browned and no longer doughy in the middle, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool slightly.
  • To serve, split each shortcake in half and place a generous amount of peaches on the bottom half. Place the other half on top and garnish with whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 415 milligrams, Sugar 16 grams, TransFat 1 gram

FRESH PEACH SHORTCAKE



Fresh Peach Shortcake image

I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground ginger, divided
1/4 teaspoon nutmeg, divided
1/8 teaspoon salt
3 eggs
1/2 cup half-and-half cream
7 tablespoons butter or 7 tablespoons margarine, cut in to pieces and divided, at room temperature
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 cup sugar, plus
2 tablespoons sugar, divided
3 fresh peaches, pitted, each cut into 12 wedges (about 1-1/4 pds)
1/8 teaspoon cardamom
1 cup whipping cream, unwhipped
1 -2 tablespoon icing sugar

Steps:

  • 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.

Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6

GINGER PEACH SHORTCAKES RECIPE



Ginger Peach Shortcakes Recipe image

Liven up the party with a Ginger-Peach Shortcakes Recipe. With sugared peaches, cinnamon and ginger COOL WHIP, our Ginger-Peach Shortcakes Recipe is Y-U-M!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 6

4 cups sliced fresh peaches
2 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 cup thawed COOL WHIP LITE Whipped Topping
24 soft ladyfingers (6 oz.)

Steps:

  • Toss peaches with sugar.
  • Add cinnamon and ginger to COOL WHIP; stir gently until blended.
  • Spoon peaches over ladyfingers just before serving; top with COOL WHIP mixture.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

GINGER PEAR SHORTCAKES



Ginger Pear Shortcakes image

Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling - a perfect fall dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 16

2 1/2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Bosc pears, peeled, sliced
2 tablespoons lemon juice
3 tablespoons butter
3 tablespoons packed brown sugar
3 teaspoons vanilla
1/8 teaspoon salt
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
  • On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
  • Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
  • In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
  • To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg

Tips:

  • To make the perfect biscuit, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Handle the biscuit dough as little as possible, and avoid overworking it, as this will result in tough biscuits.
  • When rolling out the biscuit dough, use a light touch and avoid pressing down too hard, as this will also result in tough biscuits.
  • Bake the biscuits in a hot oven until they are golden brown and cooked through, about 10-12 minutes.
  • For the freshest flavor, use ripe, in-season peaches.
  • If you don't have fresh peaches, you can use frozen or canned peaches.
  • To make the ginger cream, use freshly grated ginger for the best flavor.
  • If you don't have heavy cream, you can use milk instead.
  • Serve the shortcakes immediately, while the biscuits are still warm and the ginger cream is cold.

Conclusion:

These fresh peach and ginger cream shortcakes are a delicious and easy-to-make dessert that is perfect for summer. The biscuits are light and fluffy, the peaches are sweet and juicy, and the ginger cream is a perfect complement to the other flavors. This dessert is sure to be a hit with your family and friends.

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