5 medium peaches, peeled and sliced
1/4 cup sugar
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
2 tablespoons chopped crystallized ginger, optional
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1. In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside.
2. For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping.
3. Bake at 400° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature.
4. Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
YIELD: 9 servings.