Brown Sugar Peach Shortcakes Recipe
Brown Sugar Peach Shortcakes

Brown sugar-sweetened shortcakes with fresh, ripe peaches and a lightly sweetened cream topping that's reminiscent of creme fraiche is the perfect ending to a summer meal.

This easy-to-make Brown Sugar Peach Shortcakes dessert recipe is high in fiber, and low in cholesterol and sodium. The recipe calls for white whole-wheat flour, which is made from a special variety of white wheat. Light in color and flavor, it has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Brown Sugar Peach Shortcakes

    Prep Time: 40 minutes

    Bake time: 15 minutes

    Yield: Serves 8

Brown Sugar Peach Shortcakes Recipe Ingredients

    Fruit:

    5 cups sliced ripe peaches (4-5 peaches)

    2 tablespoons packed light brown sugar

    Shortcakes:

    1 1/4 cups white whole-wheat flour

    1 1/4 cups all-purpose flour

    1/3 cup packed light brown sugar

    2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 tablespoons unsalted butter, cut into small pieces

    3 tablespoons canola oil

    1 cup buttermilk

    1/2 teaspoon vanilla extract

    1 tablespoon water

    1 tablespoon raw cane sugar, such as Demerara or turbinado (optional)

    Topping:

    1/3 cup whipping cream

    1/2 cup reduced-fat sour cream

Brown Sugar Peach Shortcakes Recipe Directions

    To prepare fruit:

    Toss peaches with 2 tablespoons brown sugar in a medium bowl and set aside, stirring occasionally to help dissolve the sugar.

    To prepare shortcakes:

    Preheat oven to 425 F. Line a baking sheet with a nonstick silicone baking mat or parchment paper or coat with cooking spray.

    Place white whole-wheat flour, all-purpose flour, 1/3 cup brown sugar, baking powder, baking soda and salt in a food processor; pulse to combine. Add butter and oil and pulse until the mixture resembles coarse sand. Add buttermilk and vanilla. Process until the dough comes together. (Alternatively, combine flours, brown sugar, baking powder, baking soda and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Add oil, buttermilk and vanilla and stir with a fork until the dough comes together.)

    Using a rubber spatula, transfer the dough to a floured surface. Knead several times so the dough comes together. Pat the dough into an approximate 6-by-12-inch rectangle, about inch thick. Cut out 6 rounds with a 3-inch biscuit cutter (or cookie cutter) dipped in flour; press it straight down without twisting so the shortcakes will rise evenly when baked. Pat the remaining dough back into a 6-by-3-inch oval and cut out 2 more biscuits. (Discard any remaining scraps of dough.) Place the shortcakes on the prepared baking sheet. Brush the tops with water and sprinkle with raw sugar (if using).

    Bake the shortcakes until the bottoms are golden brown and the tops are beginning to color, 13 to 15 minutes. Transfer to a wire rack to cool slightly.

    To prepare topping:

    Beat cream in a medium bowl with an electric mixer or whisk until soft peaks form, 1 to 2 minutes. Fold in sour cream until combined.

    To serve, split the shortcakes horizontally. Spoon the peaches and juice onto the bottoms, top with the cream mixture and replace the shortcake tops. Serve immediately.

Brown Sugar Peach Shortcakes Recipe Nutrition:

Per serving: 303 calories; 12 g fat (5 g sat, 5 g mono); 24 mg cholesterol; 45 g carbohydrate; 10 g added sugars; 6 g protein; 3 g fiber; 258 mg sodium; 301 mg potassium

Nutrition Bonus: Iron (18 percent daily value)

3 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 fruit, 1/2 carbohydrate (other), 2 1/2 fat

Brown Sugar Peach Shortcakes, Shortcakes, Dessert

 

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