Ginger-Peach Shortcake

Name: Ginger-Peach Shortcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 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

There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen

Ingredients

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

Directions

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.
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.
Bake at 400° for 20-25 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.
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.