Peaches and Cream Shortcake
Tall, tender shortcake split and filled with juicy sugared peaches and softly whipped cream.
- Time50 min
- LevelEasy
- Costabout £0.77 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper. Toss the sliced peaches with the 2 tbsp sugar and lemon juice and leave to juice up.
- 2
Mix the flour, baking powder, caster sugar and a pinch of salt. Rub in the butter until it looks like breadcrumbs with some pea sized lumps.
- 3
Stir the 200 ml cream and vanilla into the flour mix with a knife to a soft dough. Do not overwork it.
- 4
Pat out to 3 cm thick on a floured surface and cut six rounds with a 7 cm cutter. Place on the tray and brush with a splash of cream.
- 5
Bake for 12 to 15 minutes until risen and golden. Cool slightly.
13 min 20 s - 6
Whip the 300 ml cream with the icing sugar to soft peaks. Split the warm shortcakes, fill with cream and peaches and spoon the peach juice over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
