Stacked Peach Shortcake

Four thin layers of light and refreshing white cake with lemon cream filling dress up this summer peach shortcake. The white cake recipe comes down to me from my great-aunt Elise and has been a family favorite for a hundred years. Good old Chilton County, Alabama peaches make the perfect, juicy accompaniment for this elegant shortcake. Fresh peaches have a short season, so enjoy this special shortcake as you celebrate your summer holidays.
Prep batter: 40 minutes Bake: 22 to 24 minutes Bake at: 375°F Prep filling: 20 minutes Yield: 10 to 12 servings Pan: two 6-inch round cake pans Difficulty: intermediate

Ingredients

Peach Shortcake Batter

  • 1 2/3 cups (228g) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 3 large egg whites, room temperature
  • Baker's Joy non-stick spray

Lemon Cream Filling

  • 1/2 cup (4 ounces) cream cheese, room temperature
  • 5 tablespoons (63g) granulated sugar
  • 1 cup cold heavy whipping cream, divided
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 packed teaspoon grated lemon rind (1 lemon)

Peaches

  • 5-6 cups fresh, ripe peaches, peeled and sliced (5-6 medium peaches)
  • 2 tablespoon lemon juice (optional)
  • 2 tablespoons (26g) granulated sugar (optional)

Directions

  • Bring all cake batter ingredients to room temperature.
  • Pre-heat the oven to 375°F .

Making the Cake Batter

  • Sift together cake flour, baking powder, and salt three times.
  • Using an electric mixer, whip the butter for 30 seconds to 1 minute at medium speed. Gradually add sugar to butter and then cream together until light and fluffy, about 5 to 6 minutes.
  • Add vanilla to creamed mixture and beat to combine.
  • By hand, stir flour mixture and milk into creamed mixture alternately, beginning and ending with dry ingredients.
  • In a clean bowl with clean beaters, beat egg whites at high speed until stiff peaks form. Gently fold beaten egg whites into the batter until incorporated.

Baking the Cakes

  • Prepare cake pans with Baker's Joy non-stick spray or grease and flour pans. Divide batter evenly between pans and level the tops with a rubber spatula.
  • Bake cakes for 22 to 24 minutes at 375°F until a toothpick inserted into the center comes out clean.
  • When done, cakes will be very light brown on top and sides will brown and pull away from pan. You might see a small amount of cracking on tops of cakes.
  • Remove pans to a wire rack and cool cakes for 15 minutes in pans. Run a knife around the edge of each cake. Turn out cakes and cool completely on a wire rack.

Making the Lemon Cream Filling

  • Bring the cream cheese to room temperature. Using an electric mixer with paddle attachment, blend the cream cheese with the sugar at medium speed for 1 minute.
  • Switch from a paddle to a whisk attachment. Add 1/3 cup of the heavy cream to the cream cheese mixture and beat at high speed until blended.
  • Add the remaining 2/3 cup heavy cream and continue beating until soft peaks form.
  • Add vanilla, lemon juice, nutmeg, and lemon rind to cream mixture. Beat at high speed until stiff peaks form.

Assembling the Cake

  • To assemble cake: Slice dome top off each cake with a serrated knife to level. Split each cake into 2 halves and brush away crumbs.
  • Divide Lemon Cream Filling into four parts. To start, choose a layer with two cut sides and spread 1/4 of the filling across the top to the outer edge (see "tips"). Place the next cake layer with cut side down and intact side up. Spread 1/4 of the filling across the cake. Repeat the process with the remaining two layers.
  • Chill cake until needed. The cake can remain uncovered for up to 4 hours while the filling sets and should then be covered.
  • Cake keeps well refrigerated for up to 5 days. Do not freeze.

Preparing the Peaches

  • Peel and slice peaches right before serving. Serve 1/2 cup peaches with each cake slice.
  • If you need to prepare peaches ahead of time, stir lemon juice and sugar into peaches to help prevent browning and then cover and refrigerate.

Tips

  • Create an attractive edge to the filling by piping 1 line of filling around the outer top edge of the cake layer. Then, spoon filling onto the center of the cake layer and spread evenly up to the piped line. Repeat process for each layer. You can use a Wilton brand #12 tip or Ateco #803 tip for piping.
  • To make two 9-inch Peach Shortcake layers, double the cake batter ingredients. Double the Lemon Cream Filling ingredients to spread across 9-inch cake layers.
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