Peach Shortcake with Sherried Whipped Cream
Author and Educator
James Beard included this recipe in a menu for a summery, outdoor meal in his book, Menus for Entertaining.
- 6 to 8 ripe peaches, peeled and sliced
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 4 tablespoons butter
- 3/4 to 1 cup heavy cream
- Melted butter
- Whipped cream
Sugar peaches to taste, and set aside. Sift flour, baking powder, salt and sugar together, then work butter and cream into the dry ingredients, using fingers or fork, to make a light dough. Roll or pat out 2/3 of the dough on a floured board to 1/2 inch in thickness and about 9 inches in diameter. Brush with melted butter, and place on a buttered baking sheet. Dot center with additional butter. Roll out the remaining dough a little thinner and to about 7 inches in diameter. Place the smaller round on the large, and brush with butter.
Bake at 425ºF for 15 to 18 minutes, or until nicely browned. Remove from oven. Separate layers. Arrange sugared peaches on lower layer, top with remaining layer, and decorate with more peaches. Serve at once with heavy cream or whipped cream flavored with sherry.