Stacked Peach Shortcake

Four thin layers of light and refreshing white cake with lemon cream cheese filling dress up this summer peach shortcake. The white cake recipe was handed 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

Cake Batter

  • 1 2/3 cups (228 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200 grams) 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 cooking spray

Lemon Cream Cheese Filling

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

Peaches

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

Directions

Making the Cake Batter

  • Preheat the oven to 375°F .
  • Sift together the 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 the sugar and then cream together until light and fluffy, about 5 to 6 minutes. Add the vanilla to the creamed mixture and beat to combine.
  • Stir the flour mixture and milk into the creamed mixture alternately, beginning and ending with the dry ingredients. Do not overmix.
  • In a clean bowl with clean beaters, beat the egg whites at high speed until stiff peaks form. Gently fold them into the batter until incorporated and no streaks remain.

Baking the Cakes

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

Making the Lemon Cream Cheese Filling

  • Use an electric mixer with paddle attachment and 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 the vanilla, lemon juice, nutmeg, and lemon rind to the cream cheese mixture; beat at high speed until stiff peaks form.

Assembling the Cake

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

Preparing the Peaches

  • Peel and slice the peaches right before serving. Serve 1/2 cup peaches with each cake slice.
  • If you need to prepare the peaches ahead of time, stir lemon juice and sugar into the sliced 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 the 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 the 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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