Brown Sugar Bourbon Peach Shortcake

peach shortcake on parchment paper with three more behind and two forks beside.

Brown Sugar Bourbon Peach Shortcake

Forget store-bought! This Brown Sugar Bourbon Peach Shortcake is sure to be your new summer go-to. Flaky, scone-like dough sandwiched between layers of juicy peaches with a hint of bourbon, all finished with homemade Chantilly cream. Easy & oh-so-delicious!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: shortcakes

Calories: 500kcal

Ingredients

Shortcakes

⅞ cup buttermilk cold
1 large egg
2½ cups all purpose flour
¼ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoons unsalted butter very cold

Topping

3 cups sliced peaches
⅓ cup brown sugar firmly packed
1 teaspoon ground cinnamon
1 Tablespoon bourbon

Chantilly Cream

1 cup heavy cream cold
1 Tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Shortcakes

Heat oven to 375℉/190℃.
Line a sheet pan with parchment paper. Set aside.
Whisk buttermilk and egg together in a small bowl. Set aside.
In a large bowl, sift flour, sugar, baking powder, and salt together.
Grate butter into flour mixture.
Toss gently to coat.
Add buttermilk mixture.
Mix well.
Turn out onto a lightly floured surface.
Sprinkle top with flour.
Roll dough into a rectangle about ½ inch thick.
Use a sharp cutter 3 inch cutter to cut out shortcakes, re-rolling scraps as necessary.
Bake for 20-25 minutes, or until golden brown.

Topping

Combine peaches, brown sugar, cinnamon, and bourbon in a large bowl.
Toss to coat.

Chantilly Cream

Combine cream, powdered sugar, and vanilla in a small bowl.
Beat with an electric mixer to medium peaks.

Assembly

Split shortcake in half horizontally.
Place bottom half on serving plate.
Top with desired amount of peach mixture.
Spoon Chantilly cream on top.
Top with other half of shortcake, peaches, and Chantilly cream.

Notes

Storing Your Brown Sugar Bourbon Peach Shortcake:

These delightful shortcakes are best enjoyed fresh, but you can definitely store them for a short time if needed. Here's how to ensure they stay delicious:

Storing Unassembled Components:

Shortcake Dough: The unbaked shortcake dough can be stored in the refrigerator for up to 2 days. Wrap the dough disc tightly in plastic wrap to prevent drying out. Before using, allow it to sit at room temperature for about 15 minutes.
Peach Filling: Since the filling is no-cook, it's best to assemble the shortcakes shortly before serving. However, the sliced peaches can be stored in an airtight container in the refrigerator for up to 1 day. To prevent browning, toss the peaches with a bit of lemon juice before storing.
Chantilly Cream: Freshly whipped Chantilly cream is ideal for the best flavor and texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that whipped cream may lose some of its volume and become slightly looser after storage.

Storing Assembled Shortcakes:

Not Recommended: Unfortunately, fully assembled shortcakes with the peaches and Chantilly cream don't store well. The shortcake dough will soften from the moisture of the peaches and the whipped cream may lose its texture.

Pro Tip: If you know you'll have leftovers, consider assembling just the shortcake bases and storing them at room temperature for up to 4 hours. Then, prepare the peaches and Chantilly cream shortly before serving for the freshest flavor and texture!

Tips for Shortcake Success:

Here are some handy tips to ensure your Brown Sugar Bourbon Peach Shortcake turns out perfect every time:

Cold is Key: Use cold butter and buttermilk for the shortcake dough. This helps create those delightful flaky layers!
Don't Overwork the Dough: Handle the dough minimally to avoid overworking the gluten, which can result in a tough shortcake.
Uniform Thickness: Aim for a consistent thickness of about ½ inch (1.3 cm) when rolling out the dough. This ensures even baking!
Sharp Cutters: Use a sharp biscuit cutter or cookie cutter for clean cuts and minimal dough waste. Also, don't twist the cutters when cutting! This will seal the edges and keep the dough from rising like it should.
Space Between Shortcakes: Leave a bit of space between the shortcakes on the baking sheet. This allows for proper airflow and even rising during baking.
Optional Egg Wash: For a touch of golden brown color on your shortcakes, brush the tops with an egg wash before baking.
Fresh is Best: Use ripe but not mushy peaches for the filling for the best flavor and texture!
Don't Skip the Chantilly Cream: Homemade Chantilly cream adds a touch of elegance and light sweetness to balance the other flavors.

By following these tips, you're well on your way to baking a batch of irresistible Brown Sugar Bourbon Peach Shortcakes that will leave everyone wanting more!

Nutrition