These lavender peach shortcakes are like a mature version of peaches and cream, topped with honey-sweetened whipped cream.
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Today is somehow my 4th wedding anniversary! Thanks to COVID-time it feels like it’s only been 2 years. and actually had a hard time remembering what we have done to celebrate each year. To document: tonight we are going out to dinner at Ghostwriter Public House and this weekend we are having a couple massage!
However, this shortcake has absolutely nothing to do with our wedding anniversary. Per my MO, I didn’t think to plan ahead to post something festive for the occasion. As luck would have it, it’s #FarmersMarketWeek so instead we are celebrating all things fresh produce and other things you’d get at your local market.
In this case, you’ll need to snag some peaches, honey, heavy cream and if you’re lucky, dried lavender. If you cannot find the dried lavender, a lavender extract would work as well. Might sound like a strange combination of flavors, but my Flavor Bible never leads me astray.
The dried lavender flavor is literally rubbed into the sugar that sweetens the shortcake biscuits, which will carry the macerated peaches and honey-sweetened whipped cream to your taste buds. It’s like an mature version of peaches and cream.
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Wednesday Farmers Market Recipes
- Balsamic Cucumber Salad from Jolene’s Recipe Journal
- Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
- Caprese Mac and Cheese from Cheese Curd In Paradise
- Grilled Vegetable Platter with Lemon Feta Dip from Books n’ Cooks
- Hasselback Potatoes from Blogghetti
- Kale Caesar Salad from Karen’s Kitchen Stories
- Mexican Corn Salad from A Kitchen Hoor’s Adventures
- Sheet Pan Okra from Magical Ingredients
- Bourbon Apple Butter from Hezzi-D’s Books and Cooks
- Fluffy Peach Waffles from Red Cottage Chronicles
- The Best Cherry Pie from Jen Around the World
- Zucchini Bread with Nutmeg from Our Good Life
- 4 fresh peaches, sliced
- 1/4 cup sugar + 1 Tbsp sugar, divided
- 1 Tbsp dried lavender
- 1-3/4 cups all-purpose flour
- 3-1/2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 2 Tbsp chilled heavy whipping cream
- 1 cup heavy cream
- 1 Tbsp real honey
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, toss the peaches and one tablespoon sugar together. Cover and let sit for at least 30 minutes* to macerate.
- Meanwhile, in another medium mixing bowl add the remaining 1/4 cup sugar and lavender. Use your fingertips to rub the lavender into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or a fork) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together.
- Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown. Transfer the biscuits to a wire rack to cool completely.
- While the shortcakes cool, prepare the whipped cream. In a medium chilled bowl, beat the heavy cream with a hand mixer until soft peaks form. Add the honey and beat until stiff peaks form**.
- To assemble: Cut one of the biscuits in half. Top with a scoop of macerated peaches and place the top half of the biscuit on top and finish with whipped cream.
* Can also be done overnight in the fridge. ** Make sure not to over-beat, cream will then become lumpy and butter-like.
Source: Adapted from my Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle and Corn Fritter Shortcakes with Maple Whipped Cream.