It’s peach season, and what a better way to enjoy the tasty fruit than in dessert? Watch this video where Chef Toni Lynn Dickinson shows you how to make delicious peach shortcakes topped with whipped cream, with a side of sorbet. They’re easy and are sure to impress!
Video Editor: Marie Hankinson
Recipe courtesy of the International Culinary Center
- 370 grams + 2 tbsp All Purpose Flour
- 7 tbsp. Sugar
- 4 ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 240 grams Cold Butter
- 1 cup Buttermilk or ½ cup Cream & ½ cup Yogurt
Preheat oven to 350 degrees.
Mix dry ingredients together in a mixer.
Add cold butter and mix.
Add buttermilk and mix just to combine.
Gently roll out dough to ½ inch thickness.
Use a round cookie cutter or round drinking glass to cut the shortbread, or cut into squares with a knife.
Brush the tops with more buttermilk and sprinkle with sugar.
Bake in 350 degree oven for 15 to 20 minutes. Bake until lightly golden brown on top. When ready to serve, cut in half, place macerated fruits on shortcake and top with whipped sweetened cream or mascarpone and whipped cream combined.