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Peach Shortcake Cake with Fresh Whipped Cream Recipe

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4.3 from 11 reviews

A delightful Peach Shortcake Cake featuring fluffy, flaky shortcake layers topped with freshly sliced peaches and homemade whipped cream. This classic American dessert balances the sweet tang of peaches with rich, creamy textures, perfect for an elegant summer treat or festive dessert.

Ingredients

Shortcake Cake

  • 240 g all purpose flour (2 cups)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 100 g light brown sugar (½ cup)
  • 113 g unsalted butter, cold, cubed (8 tbsp)
  • 1 egg, cold
  • 130 g peach kefir, cold (4 ⅔ oz.)
  • 1 tsp vanilla extract

Fresh Whipped Cream

  • 340 g heavy whipping cream (1 ½ cups)
  • 2 tbsp light brown sugar
  • ⅛ tsp salt
  • ½ tsp vanilla extract

Fruit

  • 2–3 large peaches, rinsed and sliced

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 375°F (190°C). Butter two 7″ springform pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, salt, and light brown sugar. Stir well to distribute all the ingredients evenly.
  3. Incorporate Butter: Take the cold cubed unsalted butter out of the fridge. Add it to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the pieces become small and the mixture resembles coarse crumbs.
  4. Prepare Wet Ingredients: In a small separate bowl, beat the cold egg. In the well formed at the center of the dry ingredients, pour in the cold peach kefir, the beaten egg, and vanilla extract. Mix lightly until just combined.
  5. Knead Dough: Turn the dough out onto a clean work surface. Use your hands to lightly knead the dough just enough to bring it together, being careful not to overwork it.
  6. Divide and Shape Dough: Split the dough into two equal portions. Press each piece evenly into the bottom of the prepared springform pans. Brush the top of the dough lightly with extra kefir to enhance browning.
  7. Bake the Shortcake: Bake in the preheated oven for 20 to 25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool Cake: Remove from oven and allow the shortcakes to cool completely to room temperature before adding toppings.
  9. Make Whipped Cream: In a medium bowl or stand mixer fitted with a whisk attachment, combine heavy whipping cream, brown sugar, salt, and vanilla extract. Beat until soft peaks form, indicating the cream is light and fluffy but not overwhipped.
  10. Assemble the Cake: Layer one shortcake base on your serving plate. Spread a generous layer of whipped cream over it, then arrange a layer of sliced peaches on top. Place the second shortcake layer over the peaches and repeat the cream and peach layers if desired.
  11. Serve: Slice into 8 equal pieces and serve immediately to enjoy the fresh textures and flavors.

Notes

  • You can use any flavor of kefir as long as it is whole milk (not 1% or low-fat). Full-fat buttermilk is a good substitute as well.
  • A combination of yellow and white peaches creates a nice color and flavor contrast, but feel free to use all of one variety or substitute nectarines if preferred.
  • Ensure the butter and egg are cold when mixing to achieve the flaky texture for the shortcake.
  • Let the baked cakes come to room temperature completely before adding whipped cream to prevent melting.

Find it online: https://bitezly.com/peach-shortcake-cake-with-fresh-whipped-cream-recipe/