Peach Shortcake
CATEGORY: Dessert - Cake
A traditional favorite with a kick!
PREP TIME: 45 min.
COOK TIME: 1 hr. 30 min.

2 sticks unsalted butter

6 lg. eggs, room temp.

2 T milk, room temp.

1 1/3 c plus 1/4 c granulated sugar

2 c flour

2 t baking powder

1/4 t salt

1/2 c peach schnapps

8 peaches, peeled and cut into wedges

1 c heavy cream

1/2 c confectioners sugar

1 t vanilla extract

** (Use the peach topping with this optional shortcake quickie recipe- Bisquick)


  1. Preheat the oven to 375 degrees.  Generously butter a 9x13" glass baking dish.  In a large bowl, using an electric mixer, beat the eggs with the milk until frothy.  Add the 1 1/3 c sugar and beat at high speed until the mixture is thick and pale, about 7 min.
  2. In a medium bowl, sift the flour with the baking powder and salt.  Fold the dry ingredients into the beaten egg mixture, then fold in the melted butter until incorporated.  Spread the batter in the prepared dish and bake in the center of the oven for about 30 min., until the cake is golden.  Transfer to a rack and let cool.
  3. In a medium bowl, mix the remaining 1/4 c of sugar with the peach schnapps.  Stir in the peaches and let stand at room temp. for at least 15 min., stirring occasionally.
  4. In a bowl, whip the cream with the confectioners' sugar and vanilla until firm.  Cut the shortcake into squares and serve with the peaches and whipped cream.