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Laura shares her quick and simple way to make shortcakes without a standing mixer, and whips cream by hand!
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Peach Shortcakes
Serves 6
For the Shortcakes
1 ¾ cups of All Purpose Flour
¼ cup of Granulated Sugar
2 Tsp of Baking Powder
¼ tsp of Salt
½ cup of Unsalted Butter, melted
½ cup of Heavy Cream
1 Egg yolk
For the Filling,
1 cup of Heavy Whipping Cream
2 Tbsp of Powdered Sugar
3 Peaches, Peeled and Sliced
For the top:
1 egg beaten with 1 Tbsp of water
Process,
Place a large metal or glass bowl and a whisk in the fridge for 1 hour.
Preheat your oven to 400 degrees, spray a 8×8 baking dish with non stick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
In a medium bowl or a large measuring cup, whisk together the heavy cream, melted butter and egg yolk.
Pour the wet ingredients into the dry and using a wooden spoon, mix everything together until it’s all incorporated.
Press your dough into your prepared baking dish, brush with the egg wash and bake it for 18 to 20 minutes or until golden brown on top.
Let it cool completely.
To make the Whipped Cream:
Pour the heavy whipping cream and confectioner sugar in the chilled bowl, using the chilled whisk, whisk for about 3 minutes or until it forms medium stiff peeks.
To assemble, invert the shortcake onto your work surface, cut into 6 pieces, cut each piece in half horizontally, dollop some whipped cream on one half, topped with the sliced peaches and place the top half on.
Sprinkle with a little confectioner sugar and enjoy!
Tools used: 3 bowls, 2 whisks, one baking pan, a knife, a spoon, a cutting board, a wooden spoon.
