Peaches and cream shortcake

Peaches and Cream Shortcakes


  • 2 sticks butter, melted and cooled
  • 6 eggs, room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1⅓ cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Marinated Peaches:
  • 4-5 ripe peaches, pitted and cut into wedges
  • ½ cup brown sugar
  • ¼ cup water
  • 2 tablespoons Grand Marnier
  • 2 cups heavy cream
  • ½ cup powdered sugar


Preheat the oven to 350°F.

In a small saucepan, bring the brown sugar and water to a simmer and stir until the sugar is dissolved. Remove the pan from the heat to let cool. Add in the Grand Marnier. Pour the simple syrup into a medium bowl and add the peach slices. Let the peaches marinate for 30 minutes to an hour.

Grease two muffin tins generously.

In a large bowl, beat the eggs and milk with an electric mixer. Add the 1⅓ cups sugar and vanilla. Beat on high speed until the mixture is thick and yellow, about 5-7 minutes.

In a medium bowl, sift together the flour, baking powder and salt. Fold the dry ingredients into the egg mixture. Fold in the melted butter until it is just incorporated. Pour the batter into the greased muffin tins. Bake them for about 25 minute or until the cake tests done and is golden. Let the cakes cool in the tins.

Meanwhile, mix the heavy cream and powdered sugar together with an electric mixture until stiff peaks form. Refrigerate it until you are ready to assemble the dessert.

To Assemble:

Cut each cake in half and place a few peach slices and a small amount of the liquid over one half of the cake. Spoon a few peaches and a large dollop of whipped cream over the sliced cake and top with the remaining cake half. Serve immediately.


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