-
1
Heat oven to 375 degrees.
-
2
Butter a baking sheet.
-
3
In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well.
-
4
Cut in cold butter with a pastry cutter, two knives, or your fingers.
-
5
When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
-
6
Dump batter onto a floured surface and knead until it holds together.
-
7
Divide batter into 2 pieces, one slightly larger than the other.
-
8
Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter.
-
9
Place on baking sheet and brush with butter.
-
10
Press remaining dough into a 1/2-inch-thick round and place on top of first dough round.
-
11
It should be smaller in size.
-
12
Brush with butter and sprinkle with more sugar.
-
13
Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes.
-
14
Let cool.
-
15
Meanwhile, prepare the peaches.
-
16
In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar.
-
17
Cook until sugar dissolves, then add peaches.
-
18
Let cook until peaches are warmed through and release their juices, about 2 minutes.
-
19
Carefully cut smaller top round off shortcake.
-
20
Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary).
-
21
Spoon whipped cream over peaches and place shortcake top over cream.
-
22
Serve immediately.
