Summer Peach Shortcakes with Marinated Peaches

Want a refresher on how to make this?

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Makes 8-10 portions

INGREDIENTS

For the Shortcakes

• 3 cups all purpose flour

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• 1 packed cup chopped dried peaches

• 8 oz cold butter, diced into small cubes

• 4 oz almond paste or marzipan, crumbled

• 1 ½ cups heavy cream, plus more for brushing

• 2 teaspoons vanilla extract

• 1 beaten egg for egg wash

• 2-3 tablespoons raw or turbinado sugar for sprinkling

For the peaches

• 2-3 ripe peaches, dived into ½ or 1 inch pieces

• 1 tablespoon brown sugar

• 1 tablespoon peach liqueur 

• 1 tablespoon honey

• 1 teaspoon pure vanilla extract

For the Whip

• 1 cup heavy whipping cream

• 2 tablespoons granulated sugar

• ½ cup full fat greek yogurt

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1 teaspoon  pure vanilla extract 

To finish

• fresh lemon zest and olive oil drizzle

INSTRUCTIONS

Prepare the Shortcakes
Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, and kosher salt. Add the chopped dried peaches and stir to combine. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. I like to use my thumb, pointer, and middle finger to smoosh the butter into shards for this. Add the crumbled almond paste or marzipan and very gently toss everything to combine.

Pour in the heavy cream and vanilla extract, stirring until just combined. Be careful not to overmix. Turn the dough out onto a floured surface and gently start shaping it. Pat it into a 1-inch thick rectangle, that’s about 16x8 inches. Cut the shortcakes into 8 even rectangles, then place them on the prepared baking sheet. Mix the beaten egg with about a tablespoon of heavy crema. Brush the tops with additional heavy cream/egg mixture and sprinkle with raw or turbinado sugar.

Bake for 12-15 minutes or until golden brown. Let the shortcakes cool slightly.

Prepare the Peaches
While the shortcakes bake, in a small bowl, combine the diced peaches, brown sugar, peach liqueur, and vanilla extract. Toss gently and let sit for 10-15 minutes to macerate and develop the flavors.

Make the Whip
In a chilled mixing bowl, beat the heavy whipping cream and sugar until soft peaks form. Gently fold in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth and fluffy.

Assemble the Shortcakes
To serve, top each shortcake with a dollop of lemon yogurt whip and place a generous amount of the peaches on top. Garnish with fresh lemon zest and a light drizzle of olive oil just before serving.

Chef’s Tips:

-Feel free to cut the shortcakes into different shapes, just know that the bake time may vary if they are significantly different!

-The shortcakes can be made a day in advance, cut and stored on a sheet pan, covered with plastic wrap in the fridge. When you want to bake them, just add the egg wash and sugar right before baking and add an additional 3-4 minutes to the bake time