Skip to main content
The Globe and Mail
Get full access to globeandmail.com
Support quality journalism
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
The Globe and Mail
Support quality journalism
Get full access to globeandmail.com
Globe and Mail website displayed on various devices
Just$1.99
per week
for the first 24 weeks

var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){console.log("scroll");var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))}pencilInit(".js-sub-pencil",!1);

igorr1/Getty Images/iStockphoto

A flaky tender shortcake that is quick to make. You could add dried fruit, especially dried cherries or blueberries, into the mix. The fruit for topping should be seasonal. We used peaches but plums or blueberries would be equally as good. You can also combine fruits. These shortcakes are tender and not dry and I have used smaller round versions to serve for tea with butter and jam.

Servings: 4 with leftovers that freeze well

Ready time: 2 hours, including cooling time

Cake

1/2 cup buttermilk

¼ cup whipping cream

2 cups all-purpose flour

¼ cup granulated sugar

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2 tsp grated fresh ginger

1 tsp grated orange zest

2/3 cup cold unsalted butter, cubed

Topping

4 cups peaches (or fruit of choice), peeled or not

2 tbsp sugar

1 tsp grated lime zest or to taste

2 tbsp orange liqueur or peach schnapps or peach nectar

1 cup whipping cream

½ cup Greek yogurt

Method

Preheat oven to 425 F.

Combine buttermilk and whipping cream. Reserve in the refrigerator.

Sift together the flour, 3 tbsp sugar, baking powder, salt and baking soda in a bowl. Stir in ginger and orange zest, incorporating well. Cut in butter until mixture resembles breadcrumbs. Stir in enough cold buttermilk mixture until dough clings together, about ½ cup.

Place on a floured board and knead together 5 or 6 times. Roll or pat out dough into 1-inch thick circle, about 6-inches across. Cut into 6 or 8 wedges. Place on a cookie sheet, brush with extra buttermilk mixture and sprinkle over remaining 1 tbsp sugar.

Bake for 10 to 15 minutes or until browned and risen.

Roughly chop half of peaches. Add sugar and lime zest. Slice remaining peaches and toss with liqueur. Whip together whipping cream and yogurt.

Split shortcakes in half. Pile on chopped peaches and top with whipped cream mixture. Surround with sliced peaches.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies