Life's a peach shortcake

Appetizing Life’s a peach shortcake Recipe

Bake the shortcake a day ahead, then take it, ready to be filled, on the road with you.
Life's a peach shortcake
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 6 person.


  • 200g (1 1/3 cups) self-raising flour

  • 100g (1/2 cup) caster sugar

  • 75g butter, chilled

  • 60ml (1/4 cup) milk

  • 2 egg yolks

  • 1 teaspoon vanilla bean paste

  • 1 egg, lightly whisked

  • 3 teaspoons demerara sugar

  • 2 peaches, cut into wedges

  • 185ml (3/4 cup) thickened cream

  • 65g (1/4 cup) sour cream

  • 90g (1/4 cup) apricot jam


  • Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Sift the flour into a large bowl. Reserve 1 tablespoon caster sugar. Stir the remaining caster sugar into the flour.

  • Step 2

    Coarsely grate the butter over the flour mixture. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre. Combine the milk, egg yolks and half the vanilla in a small jug. Add to the flour mixture. Stir until just combined. Turn onto a lightly floured surface. Knead gently until smooth. Shape into a 15cm disc. Place on the lined tray.

  • Step 3

    Brush with the egg. Sprinkle with demerara sugar. Bake for 20-25 minutes or until golden and firm to touch. Set aside for 30 minutes to cool.

  • Step 4

    Meanwhile, combine the peach and half the reserved caster sugar in a bowl.

  • Step 5

    Use an electric beater to beat the cream, reserved caster sugar and remaining vanilla in a bowl until firm peaks form. Beat in the sour cream.

  • Step 6

    Use a serrated knife to cut shortcake in half horizontally. Spread the base with apricot jam. Top with the cream mixture. Spoon over the peach mixture. Top with the remaining shortcake.

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