Ingredients

How to make it

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 21/2-inchdiameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
  • Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
  • Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
  • Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

Reviews & Comments 2

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  • busmamawilliams 5 years ago
    This is gonna be awesome! I am dying to make this! This is definitely a 5! Thanks!
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  • maggiehc 5 years ago
    I love the idea of gingerale in the shortcake batter. I'll have to give this a try.
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