Boozy Peach Shortcakes with Sweet Cream

Rating: Unrated

Peaches and cream just got a little boozy thanks to fresh, in-season peaches that we infused with peach schnapps. We save time by using refrigerated jumbo biscuits so you can get this summertime favorite on the table in a snap. Homemade whipped cream tastes so much better than the canned stuff, but if you need to save yourself an additional few minutes, you can also grab the ready-made stuff.

By Mena and Henry Morgan, Fairhope, Alabama
Recipe by Southern Living June 2015

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
1 hr 35 mins
Yield:
Makes 6 servings
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Ingredients

Directions

  • Stir together first 7 ingredients in a medium bowl. Cover and let stand 1 hour, stirring occasionally.

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  • Beat heavy cream at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cover and chill until ready to use.

  • Place biscuits on a baking sheet, and brush with egg. Sprinkle Demerara sugar over biscuits, and bake according to package directions.

  • Split biscuits, and place bottom halves on individual plates. Spoon whipped cream over each biscuit, and top with peach slices and remaining biscuit half. Serve immediately.

  • Note: We tested with Pillsbury Grands Homemade Buttermilk Refrigerated Biscuits.

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