Thank you to the Instagram algorithm. I came across Jennifer Garner’s video of her making this delicious summer dessert and I was instantly pulled it. I then went into a rabbit hole of Tabitha Brown’s Instagram page. I can’t say how much I love her and her positive energy (and a really kind voice). She is an aunt that I wish I had!
Anyway, her Peach Shortcake recipe video looked so damn good that I was determined to put on pants and go to the supermarket because I needed peaches. This was also my first time attempting to make a shortcake which I was very nervous. Anything to do with butter and pastry-like dough unnerve me since I live in on a tropical island. But Jennifer Garner’s recipe is super easy and idiot-proof that it was all a success. Yay! I did make my tweaks to both recipes so I’m sorry if it’s not identical to Tabitha Brown’s.
Jennifer Garner’s Buttery Shortcake
Ingredients (yields 6 pieces)
- 256g / 2 cups All-Purpose Flour, plus more for dusting
- 1 tbsp / 14.3g Baking Powder
- ½ tsp Salt
- 3 tbsp / 42.9g Granulated Sugar, plus 2 tsp for sprinkling
- 113.6g / 8 tbsp Unsalted Butter, chilled and cut into small 2cm cubes
- 1 Egg, lightly beaten
- ½ cup Half-and-Half or ~90ml Whole Milk and 30ml Heavy Cream
- 1 Egg, for egg wash
- Preheat the oven to 200-220°C and line your baking sheet with baking/parchment paper. Please adjust your oven rack to the middle to ensure even cooking of your shortcake.
- In a large mixing bowl, mix the flour, baking powder, salt, and sugar thoroughly. This is to ensure that you won’t get spots of only salt or sugar. Alternatively, you can use a food processor.
3. Add the cubes of butter. Use your fingers to toss and press the butter into the dry ingredients. You will get a pale and yellow mixture. The butter should not be bigger or smaller than the size of a pea. Be sure to do this quickly because the heat from your hands will melt the butter.
4. In a separate bowl, mix the beaten egg with your half-and-half (or the milk and heavy cream substitute).
- Then, add it into the bowl of flour and butter. Use a rubber spatula to incorporate the milk until you get large clumps and the dough starts to form. Turn the mixture onto a floured surface and begin to gently knead until you get a ball of dough.
- Shape the dough to form a 20cm by 20cm (9 inch by 9 inch) square with about a 2-3 cm or ¾ inch thickness. Remember to not overwork the dough since you’d want the butter to not melt. Cut the square dough into 4 smaller squares. Stack each small square on top of each other and press down.
- Repeat the process of cutting and stack at least twice. This would give you the nice layers you’d see in shortcakes.
- Then, shape your dough into a rectangle shape with a 2-3cm or ¾ inch thickness. Cut out 6 squares and transfer them onto the baking sheet. Let it sit in your freezer for 10-15 minutes.
- After 10-15 minutes, you’re ready to place the shortcakes into the oven. Let it bake for 15 minutes or until golden brown. Cool it on your wire rack and enjoy it with some peaches!
Tabitha Brown’s Peach Sauce
Tabitha Brown made cooked her peaches and the syrup sauce separately. But I’m lazy so I made it together. This meant that I washed one skillet instead of two. You do you haha.
- 1 tbsp Neutral Cooking Oil
- 1kg Peaches, hulled and cut into smaller pieces
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- Lemon Juice from 1 Lemon
- 1 cup Maple Syrup
- In a large skillet over medium-high heat, add the neutral oil.
- Add the peaches into the skillet and ensure that they are evenly spread out.
- Sprinkle the cinnamon and nutmeg all over the peaches to get an even coating on all of them. Be careful when stirring the peaches because you don’t want to squash them.
- Squeeze your lemon juice into the skillet and gently toss the peaches. Lastly, add the maple syrup. Lower the heat to low-medium and cover the skillet to let it simmer.
- After 5 minutes or when the peaches have softened, you can remove it from the heat. Now, you’re ready to top your shortcakes with some peaches and syrup. Enjoy!