Peach Patty-Cakes with Cream Recipe

Name: Peach Patty-Cakes with Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chilled whipping cream; 10 tablespoons sugar; 1/4 teaspoon vanilla extract; 1 tablespoon fresh lemon juice; 4 firm ripe peaches; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup chilled solid vegetable shortening, cut into small pieces; 3 tablespoons chilled unsalted butter, cut into small pieces; 1/2 cup (or more) cold milk

Servings: persons

1 cup chilled whipping cream
10 tablespoons sugar
1/4 teaspoon vanilla extract
1 tablespoon fresh lemon juice
4 firm ripe peaches
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled solid vegetable shortening, cut into small pieces
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup (or more) cold milk

1
Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks form.
2
Cover and refrigerate.
3
Mix lemon juice with 1 tablespoon sugar in medium bowl.
4
Peel and pit peaches.
5
Slice thinly into bowl.
6
Toss to coat with lemon mixture.
7
Preheat oven to 375F.
8
Combine flour, baking powder, salt and remaining 4 tablespoons sugar in large bowl.
9
Using fingertips or fork, work in shortening and butter until mixture resembles coarse meal.
10
Add 1/2 cup milk and stir just until dry ingredients gather together, adding more milk 1 tablespoon at a time if mixture is dry.
11
Transfer dough to floured surface and knead 3 times.
12
Divide into 4 equal pieces.
13
Pat first piece of dough into 1-inch-thick round.
14
Place on ungreased cookie sheet.
15
Mark an X on top of round using sharp knife.
16
Repeat with remaining dough.
17
Bake until patty-cakes are light brown, about 22 minutes.
18
Cool on sheet 5 minutes.
19
Split warm patty-cakes crosswise.
20
Place bottom halves into deep bowls.
21
Spoon peaches and juices from bowl over each, dividing evenly.
22
Top each with some whipped cream.
23
Cover with tops.
24
Spoon more cream over and serve.

612

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup chilled whipping cream, 10 tablespoons sugar, 1/4 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and more.

Yes, Peach Patty-Cakes with Cream 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!

Peach Patty-Cakes with Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions