Best 10 Peach Tarragon Shortcake Recipes

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Welcome to the world of culinary delights, where summer flavors dance on your taste buds! Embark on a journey of sweetness and aromatic bliss as we present the ultimate guide to crafting the perfect "peach tarragon shortcake." This delectable dessert harmonizes the juicy goodness of peaches with the refreshing kiss of tarragon, encased in a buttery, flaky shortcake that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the process of creating this tantalizing masterpiece that will steal the show at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH-TARRAGON SHORTCAKE



Peach-Tarragon Shortcake image

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Kid-Friendly     Peach     Summer     Tarragon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

Peaches:
4 large ripe peaches
2 sprigs tarragon
1/4-1/2 cup sugar
Shortcake and assembly:
4 tablespoons (1/2 stick) unsalted butter
1 sprig tarragon
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
2 teaspoons sugar, plus more for sprinkling
1 1/2 cups chilled heavy cream
Whipped cream (for serving)

Steps:

  • Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
  • Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  • Shortcake and assembly:
  • Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  • Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  • Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
  • Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
  • Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

PEACH RASPBERRY SHORTCAKES



Peach Raspberry Shortcakes image

Provided by Ina Garten

Categories     dessert

Yield 6 to 8 shortcakes

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
  • mixture. Mix until just blended. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
  • Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
  • Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
  • To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
  • Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

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 SHORTCAKE TOWERS



Peach Shortcake Towers image

"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups all-purpose flour
1/4 cup finely chopped walnuts
2 tablespoons baking powder
1 teaspoon salt
1 cup plus 1 tablespoon heavy whipping cream, divided
1 egg
7 to 9 tablespoons sugar, divided
1 teaspoon vanilla extract
1 to 2 tablespoons cold water
4 cups sliced fresh peaches
Whipped topping

Steps:

  • In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary., Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets., Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown., In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit.

Nutrition Facts : Calories 524 calories, Fat 20g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 821mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.

PEACH SHORTCAKE



Peach Shortcake image

A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 10-12 individual shortcakes

Number Of Ingredients 6

1 recipe Flaky Buttery Biscuits, topped with mixture of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
1 pound fresh ripe peaches or nectarines, peeled and sliced
2 tablespoons fresh orange juice
2 tablespoons Triple Sec liqueur, optional
1 tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
  • While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
  • If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

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.

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-TARRAGON SYRUP



Peach-Tarragon Syrup image

A sweet, peachy syrup with a subtle anise flavor. It's the perfect choice to drizzle over waffles, pancakes, French toast, or ice cream, and it's a tasty addition to a smoothie.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 cup water
1 cup white sugar
1 ripe peach - peeled, pitted, and diced
2 tablespoons minced fresh tarragon leaves
3 teaspoons cornstarch
3 teaspoons water

Steps:

  • Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
  • Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
  • Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 26.7 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 25.7 g

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 :

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

Tips:

  • To make the most flavorful shortcakes, use fresh, ripe peaches.
  • If you don't have tarragon, you can substitute another herb, such as mint or basil.
  • For a sweeter shortcake, add a little bit of sugar to the whipped cream.
  • If you're short on time, you can use store-bought shortcake biscuits instead of making your own.
  • To make the shortcakes ahead of time, bake them and let them cool completely. Then, store them in an airtight container at room temperature for up to 2 days.

Conclusion:

Peach Tarragon Shortcake is an easy summer dessert that can be enjoyed at home or at a party. Whether you are making them for a special occasion or simply want a special treat, these shortcakes are sure to be a hit.

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