Peaches-and-Cream Shortcakes

Total Time
32 min
0 min
32 min
Shortcakes were originally more of a sponge cake, but buttermilk biscuits or baking powder biscuits are now commonly used.


all-purpose flour

2 cup(s)

baking powder

1 Tbsp

orange zest

1 Tbsp

crystallized ginger

Tbsp, chopped

sea salt

1 tsp

low-fat buttermilk

1 cup(s), lowfat 1%


3 medium, thinly sliced


¼ cup(s)

fat free evaporated milk

¾ cup(s), chilled

powdered sugar

1½ Tbsp


  1. Preheat the oven to 425°F. In a large bowl, whisk the flour, baking powder, orange zest, ginger, and salt. Stir in the buttermilk to form a soft dough. With floured hands, knead the dough into a ball in the bowl, working in any excess flour. Transfer to a lightly floured surface and pat into a 7 x 8-inch rectangle about 1/2-inch thick. Using a biscuit cutter or glass, cut out 8 (21/2-inch) rounds, pushing the dough scraps together for the last rounds if necessary. Place the rounds on a nonstick baking sheet and bake until lightly golden, about 12 minutes. Cool completely on a wire rack. Meanwhile, combine the peaches and granulated sugar in a bowl; let stand 15–20 minutes. To make the whipped topping, pour the evaporated milk into a chilled bowl. With an electric mixer on high speed, beat until frothy. While mixing, slowly sprinkle with the confectioners’ sugar; continue to beat until soft peaks form, about 3–4 minutes. Split the biscuits open. Layer with the peaches, then dollop with the whipped topping.


For variety, substitute 1 pint fresh blueberries, 1 pint fresh strawberries, or a mixture of berries for the peaches.Although you can’t whip fat-free evaporated milk to be really firm, it’s a great fake-out for softly whipped cream. For best results, put the bowl and the beaters in the freezer about 20 minutes before beating, and make sure the fat-free evaporated milk is very well chilled.

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