Brandied Peach Shortcake

Brandied Peach Shortcake starts with a rich cream cheese cake batter, then topped with boozy brandy soaked peaches and plenty of vanilla whipped cream.

Maybe it comes from a long-held love of a traditional sherry trifle but I have always been personally partial to boozy desserts. Aromatic liquors or sweet intensely flavoured liqueurs add a new dimension to many desserts and a real sense of celebration to any occasion.

Combined with my love of sweet summer peaches, this made a terrific take-along contribution to a recent get together with friends that everyone raved about. 

Using cake flour along with the addition of cream cheese to the shortcake batter makes for a light, texturally perfect base to this simple but scrumptious dessert.

This is still a great simple summer dessert for teetotalers if you want to leave out the brandy, especially if you have fresh, perfectly ripe, sweet juicy peaches.

If you can't get enough peach recipes, like me, take a look at this Collection of 30 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.

Like this Brandied Peach Shortcake recipe?

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Brandied Peach Shortcake

Yield: 12

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Brandied Peach Shortcake starts with a rich cream cheese cake batter, then topped with boozy brandy soaked peaches and plenty of vanilla whipped cream.

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Ingredients

For the Brandied Peaches

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• 10 large fully ripe peaches, peeled and sliced
• 4 ounces of brandy, rum or bourbon are also good
• For the Shortcake Base
• ¾ cups sugar
• ½ cup cream cheese
• ½ cup butter
• 1 teaspoon vanilla
• 2 eggs
• 1 cup cake flour
• 1 teaspoon baking powder

For the Vanilla Whipped Cream

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• 2 cups whipping cream
• 2 teaspoon vanilla extract
• 4 rounded tablespoon icing sugar, powdered sugar

Instructions

To prepare the Brandied Peaches

1. Toss the peach slices in the brandy, cover and let sit for an hour or two before putting together the shortcake. Toss the peaches a couple of times during this time.
2. To prepare the shortcake base.
3. Cream together the sugar, cream cheese, butter and vanilla extract for several minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift together the cake flour and baking powder. Gently fold the dry ingredients into the creamed mixture.
6. Bake in greased and parchment lined 10 or 11 inch tart pan or spring form pan at 325 degrees F for about 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

To prepare the Vanilla Whipped Cream

1. Beat the whipping cream, vanilla extract and icing sugar together until firm peaks form.

To construct the cake

1. To construct the cake, place the cooled cake layer on a cake plate, drain the brandy off the peaches and sprinkle it over the surface of the cake.
2. Arrange the peach slices in a circular pattern over the cake and top with the vanilla whipped cream.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 502Total Fat 27gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 107mgSodium 197mgCarbohydrates 52gFiber 2gSugar 39gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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