Peach Short Cake

Name: Peach Short Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart All-purpose flour; 1 teaspoonful Salt; 2 heaping teaspoonfuls Baking powder; 2 tablespoonfuls Butter; 1 pint Milk; 24 peeled and sliced Peaches; as needed Sugar; as needed Heavy cream

A classic peach shortcake recipe from 1888, modernized for ease of use.

⏱ Prep: 15m

🍳 Cook: 30m

⏰ Total: 45m

🍽 Servings: 4 servings

Ingredients

1 quart All-purpose flour
1 teaspoonful Salt
2 heaping teaspoonfuls Baking powder
2 tablespoonfuls Butter
1 pint Milk
24 peeled and sliced Peaches
as needed Sugar
as needed Heavy cream

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Instructions

1Sift the flour, salt, and baking powder together in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the milk and mix until a smooth dough forms, just soft enough to handle.
2Divide the dough in half. On a lightly floured surface, roll each half out to the size of breakfast plates. Place the dough on a greased baking sheet. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until golden brown. Separate the cakes without cutting.
3Slice the peaches. Use half of the peaches to cover the bottom halves of the shortcakes. Sprinkle generously with sugar and cream. Top with the other halves of the shortcakes, crust-side down. Arrange the remaining fruit over the top and sprinkle with sugar.

American