Brown Sugar Shortcake with Warm Bourbon Peaches

Name: Brown Sugar Shortcake with Warm Bourbon Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 230 grams all-purpose flour (about 2 cups); 55 grams dark brown sugar (or about 1/4 cup packed), more for sprinkling; 15 grams cornstarch (about 2 tablespoons); 15 grams baking powder (about 1 tablespoon); 5 grams fine sea salt (about 1 teaspoon); 7 tablespoons cold unsalted butter, cubed; 1/2 cup heavy cream; 1 egg, well beaten; 1 tablespoon melted butter; 2 tablespoons bourbon, brandy or rum; 25 grams dark brown sugar (about 2 tablespoons); 1 1/2 pounds peaches, sliced (about 4 cups); 1 1/4 cups heavy cream, whipped

Servings: persons

230 grams all-purpose flour (about 2 cups)
55 grams dark brown sugar (or about 1/4 cup packed), more for sprinkling
15 grams cornstarch (about 2 tablespoons)
15 grams baking powder (about 1 tablespoon)
5 grams fine sea salt (about 1 teaspoon)
7 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
1 egg, well beaten
1 tablespoon melted butter
2 tablespoons bourbon, brandy or rum
25 grams dark brown sugar (about 2 tablespoons)
1 1/2 pounds peaches, sliced (about 4 cups)
1 1/4 cups heavy cream, whipped

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.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 230 grams all-purpose flour (about 2 cups), 55 grams dark brown sugar (or about 1/4 cup packed), more for sprinkling, 15 grams cornstarch (about 2 tablespoons), 15 grams baking powder (about 1 tablespoon), and more.

Yes, Brown Sugar Shortcake with Warm Bourbon Peaches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!