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amazing-peach-caramel-shortcake-gluten-free

Amazing Peach Caramel Shortcake (gluten-free)

If caramel peach pie and strawberry shortcake had a baby, it would be this amazing peach caramel shortcake. It's fresh, delicious, and very hard to put down!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American

Ingredients
  

Shortcake

  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 teaspoons baking powder
  • 1 ¼ cup cold unsalted butter cubed
  • 1 ½ cup heavy cream
  • 4 cups gluten-free flour

Peach Topping

  • 2 cups ripe peaches diced
  • ½ cup brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh orange juice
  • 1 cup heavy cream

Caramel Sauce

  • Sauce from the bottom of the peach bowl
  • 1 tablespoon heavy cream

Instructions
 

Shortcake

  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • In a food processor, combine gluten-free flour, salt, sugar, and baking powder. Pulse the flour mixture a few times.
  • Pour the heavy cream into the mix master while pulsing. Stop when all the cream is combined.
  • Slowly add the cubes of cold butter while pulsing the food processor. Stop when the dough forms a rough ball.
  • Roll the ball onto a floured surface and work into a ½-inch thick circle. Use a 3-inch circular cookie cutter to cut out the cakes.
  • Line the cakes on the prepared baking sheet with the edges all touching each other. No need to space them out.
  • Brush the tops of each cake with a tiny bit of heavy cream. Use 1 teaspoon of heavy cream for all the cakes combined.
  • Chill the prepared baking sheet in the freezer for 15 minutes. Then, bake for 20 minutes.
  • The tops should be golden brown when done.

Peach Topping

  • Combine the diced peaches, brown sugar, vanilla extract, and fresh orange juice in a large bowl. Stir. Cover with plastic wrap and store in the refrigerator for at least 30 minutes. This helps the brown sugar break down.

Caramel Sauce

  • Take the peaches out of the refrigerator and scoop out all the liquid from the bottom of the bowl.
  • Pour the liquid into a saucepan and heat on medium heat while stirring constantly.
  • Bring the mixture to a roaring boil and pour in 1 tablespoon of heavy cream. Continue stirring for two more minutes.
  • Remove the saucepan from heat and let the caramel cool. It should coat the back of a spoon.

Assembly

  • Whip the 1 cup of heavy cream using an electric mixer fitted with the whisk attachment. Add 1 tablespoon granulated sugar. Stop when the cream forms soft peaks.
  • Place a shortcake on the plate and top with the peaches and whipped cream. Top with another shortcake and top with the peaches and whipped cream.
  • Drizzle the caramel sauce on top.

Notes

Bake the shortcakes close together (the edges touching) so they rise a bit.
Keyword caramel peach shortcake, easy gluten free dessert, gluten free peach caramel shortcake, gluten free peach shortcake, peach caramel, peach caramel shortcake, shortcake, summer dessert
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