Delicious...Ginger Shortcake with Nectarines and Creme Fraiche by ©Janis Zroback

Delicious...Ginger Shortcake with Nectarines and Creme Fraiche by 

I have had the recipe for this incredible dessert for many years and I have made different versions of it several times…the paper got creased and tattered with use, but the end result is always delicious…the original styling was perfect so I never changed it much, but repeated it every time I made it, especially when it was for friends…mind you when any one sliced into it, there went the perfect styling ….

Watercolour on Arches Not Paper..

Shortcake is not really cake. It’s really a rich biscuit. A warm, crumbly, buttered biscuit, split in half, and filled with strawberries or peaches or some other wonderful summer fruit and topped with whipped cream. (Think of it as just-short-of cake.) The name “shortcake” dates to William Shakespeare’s England, according to The Oxford Companion to Food by Alan Davidson, although its 16th-century meaning varied widely from a shortbread-like cookie to a small cake. In early America, shortcake meant one thing: a dessert with berries .. C Sagan

View the collection so far, at the Bubblesite HERE


Maple Syrup Hotcakes with Berries

Spicy Chewy Ginger Cookies

Cheese and Blueberry Danish

A Slice Of New York Cheesecake with Candied Pecans

Chocolate Cupcake with a Mocha Swirl

Cinnamon Bun

Scone with Berries and Cream

Lemon curd and Blueberry Tart

Strawberry Tart

Blueberry Tart

I paint in many different styles and feature a myriad of subject matter, which I show as individual collections….
I am inspired by the world interpreting it in brilliant colours, often influenced by the writings of famous authors and poets..
© All rights reserved. All images contained on these pages are © copyright protected by Janis Zroback and any use of these images in any form without her written permission will be considered an infringement of these copyrights.

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  • ©Janis Zroback
    ©Janis Zrobackabout 6 years ago

    Shortcake dough is leavened with baking powder, like biscuits, but is enriched with butter, egg, cream and a little sugar. It’s gently kneaded, then patted out and cut into circles for a brief baking.

  • Susan Duffey
    Susan Duffeyabout 6 years ago

    Another delicious dish and painting and I really like the painting of the dish as much as the food!

  • I try not to paint the dishes, as I want to focus on the food alone, but while painting this one I got a bit carried away, and before I realised what I was doing I had started to paint the dish too.. :)) it was too late to do anything about it, but I don’t think it distracts the viewer too much..thank you so much Susan…

    – ©Janis Zroback

  • Elizabeth Bravo
    Elizabeth Bravoabout 6 years ago

    WOW, What a wonderful array of food….delicious food. This is just wonderful and looks good enough to eat. Beautiful job.

  • Welcome Elizabeth…I’m so pleased you like the collection….thank you so much for the lovely compliment…

    – ©Janis Zroback

  • Cora Wandel
    Cora Wandelabout 6 years ago

    I’m putting on weight just looking at your pictures!

  • I can’t help you there Cora….thanks so much…glad you like them..

    – ©Janis Zroback

  • Lenka
    Lenkaabout 6 years ago

    No idea how it tastes like, but I’m sure it’s delicious :) I like the color of the plate, it contrasts nicely with the cake :) And no, it is not distracting at all, rather framing the main subject :)

  • The recipe is below…you can make it with any kind of fruit available, but will have to adjust it accordingly….:)) thank you so much Lenka…glad you like it.

    – ©Janis Zroback

  • Jim Phillips
    Jim Phillipsabout 6 years ago

    The shortbread I’m familiar with, but not this particular desert. Looks fantastic and I’d bet one of kj’s retirements checks that it taste great too. As usual this is a gorgeous work of art.

  • Thank you so much Jim…I wrote out the recipe for Corinne below…everyone loves it, so you must give it a try…I’m so pleased you like it too..

    – ©Janis Zroback

  • webbie
    webbieabout 6 years ago

    OK Now you just got to cook and share LOL Awsome Sis Janis huggggggz

  • I’m really glad you like it Thelma…thank you so much…you must make some for Angel…she deserves it with all those prizewinning photos…

    – ©Janis Zroback

  • Corinne Pouzet
    Corinne Pouzetabout 6 years ago

    What next for tomorrow as a dessert Janis ??? Lol ! I love crème fraîche. Feel like to have a bite…
    This is amazing ! you are so gifted…and by the way, you should give me the recipe !!

  • I think something a little different…but it just depends on my mood… LOL….I love creme fraiche even better than regular cream fro most things with fruit…although there is nothing like Devon Cream, if you’re having scones…I’m so pleased you like the series Corinne…you live in dessert country too…thanks so is one version of the dessert

    2 cups all-purpose flour
    1/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1/2 cup cold butter cut up small
    1/2 cup milk
    1 large egg
    1/4 cup chopped crystallized ginger
    2 pounds fresh peaches or nectarines,
    peeled and thinly sliced
    2/3 cup brown sugar
    1 cup heavy whipping cream or creme fraiche
    2/3 cup sugar (optional)

    1.Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs…whisk milk and egg and add with finely chopped ginger, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
    2. Pat out dough and cut into rounds with a large cookie cutter. Bake at 400 degrees F for 15 minutes or until golden brown. Remove from pan to cool on a wire rack. Cool.
    3. Just before serving, combine one half of nectarines, 1/3 cup of the brown sugar and half the lemon juice in a heavy skillet..cook 5 minutes until bubbling thickly, stirring often. Remove…Repeat with remaining nectarines…..set aside at least 30 mins, and up to two hours..
    Whip cream sugar until stiff.
    4. Split shortcakes into two layers; place bottom layers on a serving platter. Spoon the nectarine mixture over cakes; top with cream. Cover with second cake layer. Garnish with remaining cream…

    – ©Janis Zroback

  • WhiteDove Studio kj gordon
    WhiteDove Stud...about 6 years ago

    I may have to loosen by belt for this one…………mmmmm
    the plate reminds me of those old greenish clear glass plates from the 50’s………era……..

  • That’s exactly what the plate was….I am told this dessert is delicious by all who have eaten it at my home….my husband loves it and so does my son….I have never eaten it as I’m not allowed to eat nectarines, but I am allowed to make it…ha…I’m happy you like it…thanks so much KJ…

    – ©Janis Zroback

  • ©Janis Zroback
    ©Janis Zrobackabout 6 years ago

    Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, and other similar desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut or ginger is a common addition. Wiki

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