Ginger Shortcakes with Fresh Peaches
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
Ginger Shortcakes:
  • 2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp ground ginger
  • ¾ tsp salt
  • ¼ cup butter, cut into small cubes
  • ⅔ cup milk
  • ½ cup plain Greek yogurt
  • ¼ cup finely chopped crystallized ginger
  • 1 tsp vanilla extract
  • Melted butter
  • Demerara sugar
Fresh Peach Filling:
  • 1 cup whipping cream
  • ½ cup plain Greek yogurt
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 3-4 large ripe peaches, pitted and thinly sliced
Prepare the Biscuits:
  1. Heat oven 450F.
  2. In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
  3. Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.
  4. Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
Prepare the Filling:
  1. While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.
Assemble the Shortcakes:
  1. Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.
Recipe by Crumb: A Food Blog at