Peaches And Cream Shortcake
A luscious peach shortcake with creamy layers, tender cake, and cinnamon topping, perfect for summer gatherings and fruit lovers seeking a sweet, comforting dessert.
Ingredients
Instructions
- Combine flour, baking powder, salt, egg, milk, oleo, and vanilla pudding in a mixing bowl.
- Beat the mixture for 2 minutes on medium speed of a mixer.
- Pour the batter into a greased 10-inch pie plate.
- Arrange well-drained peaches over the batter, saving the juice.
- In a separate bowl, mix cream cheese, sugar, and the reserved peach juice until smooth.
- Spoon the cream cheese mixture over the peaches.
- Combine sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon-sugar mixture over the cream cheese layer.
- Bake at 350°F for 30 to 35 minutes until golden brown.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and almond milk in place of regular milk. You can also substitute the canned peaches with fresh, ripe ones for better flavor. If you prefer, add a touch of vanilla extract to the batter for extra depth. This dish can easily be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve warm or at room temperature, garnished with a dollop of whipped cream for added richness. This shortcake pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. It also makes a delightful brunch dish alongside fresh fruit and a light salad. For a complete meal, consider serving with a side of Tomato-Celery Soup.
Storage & Reheating
Store any leftover peaches and cream shortcake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F for about 10 minutes or until heated through. Avoid microwaving as it may make the texture gummy. Enjoy cold or slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Peaches And Cream Shortcake contains roughly 303 calories, with 4g protein, 52g carbohydrates, and 9g fat. It is a good source of iron (15% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1070mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this shortcake?
Yes, you can substitute the peaches with other fruits such as berries, cherries, or plums. Just ensure that the fruit is well-drained to prevent excess moisture. Adjust the sugar content based on the sweetness of the fruit you choose.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the cake base and store it separately from the cream cheese mixture and peaches. Assemble the layers just before baking to ensure the best texture. This will keep the cake from becoming soggy.
What can I do if I don't have vanilla pudding?
If you don't have vanilla pudding on hand, you can make a simple custard using cornstarch, sugar, milk, and vanilla extract as a substitute. This will provide a similar creamy texture and flavor in your shortcake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).