Fresh Peach and Ginger-Cream Shortcakes

A perfect summer dessert: A refreshing peach and ginger cream between two rich and tender biscuits.
6 SERVINGS

August 2008

INGREDIENTS

  • 2 cups all purpose flour
  • 13 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 cup (1 stick) chilled salted butter, diced
  • 1/2 cup finely chopped crystallized ginger, divided
  • 1/2 cup ginger ale
  • 3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
  • 4 large peaches, halved, thinly sliced

PREPARATION

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch-diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
  • Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
  • Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
  • Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.