Peach Shortcake Cake in 45 Minutes

Instructions:

1. Toss the sliced peaches with sugar, lemon juice, cinnamon, and salt in a glass bowl. Let the mixture sit at room temperature for at least 30 minutes to allow a syrupy glaze to form.
2. Whisk flour, baking powder, salt, and sugar in a large bowl. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Stir in the cold heavy cream just until the dough comes together, being careful not to overmix.
4. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 10 equal squares.
5. Place the squares on a baking sheet, brush the tops with honey, and bake at 425°F (218°C) for 12–15 minutes until the tops are mahogany-colored and the edges are firm. Let them cool completely on a wire rack.
6. Combine chilled heavy cream, powdered sugar, vanilla, and cream of tartar. Beat on medium-high speed until stiff peaks form.
7. Slice each cooled biscuit in half horizontally. Spoon a generous portion of the peach mixture and syrup over the bottom half, add a dollop of whipped cream, and cap with the top half of the biscuit. Finish with a final swirl of cream and a fresh peach slice.