Peach-Tarragon Shortcake
Peach-Tarragon Shortcake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Peaches Using the tip of a paring knife, score an X in the bottom of each peach.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeaches Using the tip of a paring knife, score an X in the bottom of each peach.
Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
Using a slotted spoon, transfer to a bowl of ice water; let cool.
Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
Add tarragon and sugar to peaches and toss to combine.
Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
Preheat oven to 425°.
Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl.
Drizzle chilled cream over and mix gently until dough holds together.
Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork.
Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick.
Brush with some reserved melted butter and sprinkle with sugar.
Bake until shortcake edges are golden brown, 12–15 minutes.
Reduce oven temperature to 325°.
Bake until golden brown all over, 8–10 minutes longer.
Brush shortcake with remaining melted butter.
Transfer to a wire rack and let cool.
Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
