Fresh Peach and Gingercream Shortcakes

* 2 cups all purpose flour
* 13 tablespoons sugar, divided
* 1 tablespoon baking powder
* 1/2 cup (1 stick) chilled salted butter, diced
* 1/2 cup finely chopped crystallized ginger, divided
* 1/2 cup ginger ale
* 3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
* 4 large peaches, halved, thinly sliced


Preheat oven to 400°F.

Line baking sheet with waxed 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 2 1/2-inch diameter 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, about 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.