Slice and chop the peaches into bite-size pieces; place in a large bowl. Sprinkle with sugar, add the orange zest and juice, and stir gently. Set aside until juicy, 15 to 20 minutes.
2
Combine heavy cream, yogurt, sugar, and vanilla extract in a large bowl and beat with a mixer on high speed until soft peaks form.
3
In a large trifle dish*, crumble the shortcakes and layer with the peaches and cream; repeat the layers as needed. Garnish with basil if desired.
*Can also be made in individual cups following the same layering pattern.
I enjoyed this recipe, except the citrus notes overpowered the peach for me. Maybe our orange was on the bigger side? I really just wanted to celebrate the incredible peaches of the season from DLM. Next time, I think I'll stick to macerated peaches with whipped cream and shortcake.
- Caroline
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Peaches & Cream Shortcake Trifle
PREP TIME5 mins
COOK TIME10 mins
SERVINGS4
INGREDIENTS
4 ripe peaches, chopped
2Tbsp
sugar
Grated zest and juice of 1 small orange
1cup
cold heavy cream
¾cup
plain Greek yogurt
⅓cup
sugar
½tsp
vanilla extract
4 DLM Vera Jane's Shortcakes
Chopped fresh basil, for garnish if desired
INSTRUCTIONS
1
Slice and chop the peaches into bite-size pieces; place in a large bowl. Sprinkle with sugar, add the orange zest and juice, and stir gently. Set aside until juicy, 15 to 20 minutes.
2
Combine heavy cream, yogurt, sugar, and vanilla extract in a large bowl and beat with a mixer on high speed until soft peaks form.
3
In a large trifle dish*, crumble the shortcakes and layer with the peaches and cream; repeat the layers as needed. Garnish with basil if desired.
*Can also be made in individual cups following the same layering pattern.
