Strawberry shortcake deserves its place in the dessert hall of fame, but you don’t need berries to make a wonderful shortcake. This one is made with a juicy peak of season peaches, sprinkled with fruit brandy, layered on easy buttermilk biscuits and topped with whipped cream. You can substitute other fruits, but if you chose peaches, make sure they are fragrant, if they don’t smell like peaches, they aren’t likely to taste like them. And feel free to halve the filling amount if it’s just the two of you. The biscuits are best eaten the same day, though they freeze well; reheat for 10 to 15 minutes in a 300℉ oven just before serving
Serves 4 (Makes 9 biscuits)
4 ripe peaches, sliced
1 tablespoon kirsch
1 tablespoon sugar, plus more for sprinkling tops
21/4 cups all-purpose flour, plus more for dusting
21/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
- Preheat oven to 450℉. Toss peaches with kirsch and sugar. Whisk flour, baking powder, salt and baking soda in another bowl. With a pastry blender, work in butter until mixture resembles coarse meal. With a fork, mix in buttermilk until just combined. Turn out mixture onto a lightly floured work surface. With floured hands, quickly pat dough into a 9-inch square, about 1 inch thick. Using a floured bench scraper or knife, cut into 9 (3-inch) squares.
- Arrange squares on a parchment-lined baking sheet. Sprinkle with sugar. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
- In a large bowl, beat cream and vanilla until stiff peaks form. Split biscuits and sandwich with peaches and cream.