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!
Equipment
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
Caramel Sauce
- Sauce from the bottom of the peach bowl
- 1 tablespoon heavy cream
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar
Instructions
Shortcake
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, combine gluten-free flour, salt, sugar, and baking powder. Pulse a few times to combine.
- With the processor running, slowly pour in the heavy cream until just combined.
- Add the cold butter cubes and pulse until the mixture forms a rough, shaggy dough (don't overwork).
- Turn dough onto a floured surface and gently pat into a ½-inch thick circle. Use a 3-inch round cookie cutter to cut out shortcakes.
- Place shortcakes on the prepared baking sheet with edges touching.
- Brush tops lightly with heavy cream (about 1 teaspoon total).
- Chill in freezer for 15 minutes, then bake for 18-20 minutes until golden brown.
Peach Topping
- Combine diced peaches, brown sugar, granulated sugar, vanilla extract, and orange juice in a large bowl. Stir and cover.
- Refrigerate for at least 45 minutes to allow juices to develop.
Caramel Sauce
- Remove the peaches from the refrigerator and drain the accumulated juices into a measuring cup. You should have about ¼ to ½ cup of liquid.
- Pour the peach juices into a small saucepan and bring to a boil over medium-high heat, stirring occasionally.
- Continue boiling for 3-5 minutes until the liquid reduces by about half and begins to thicken slightly.
- Reduce heat to medium-low and stir in 1 tablespoon of heavy cream. The mixture will bubble vigorously.
- Continue cooking while stirring constantly for 2-3 more minutes until the caramel coats the back of a spoon and has a golden amber color.
- Remove from heat and let cool for 5 minutes. The caramel will continue to thicken as it cools.
- If the caramel becomes too thick, stir in an additional teaspoon of heavy cream to reach desired consistency.
Whipped Cream
- Using an electric mixer fitted with the whisk attachment, whip the 1 cup heavy cream and 1 tablespoon granulated sugar until soft peaks form. Set aside.
Assembly
- Place a shortcake on each plate and top with the macerated peaches and a dollop of whipped cream.
- If making double-layer servings, add another shortcake and top with more peaches and whipped cream.
- Drizzle the caramel sauce over the top and serve immediately.
Notes
Bake the shortcakes close together (the edges touching) so they rise a bit.
The caramel should be pourable but thick enough to coat the shortcakes. If you don't have enough peach juices, you can supplement with 1-2 tablespoons of brown sugar dissolved in the liquid before boiling.
Tried this recipe?Let us know how it was!