Peach Shortcake Cake - Fresh Bean Bakery

Preheat the oven to 375°F / 190°C. Butter two 7" springform pans.
Add the flour, baking powder, salt, and brown sugar to a medium sized mixing bowl.
Take the butter out of the fridge and slice it into cubes.
Add the butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
In a separate small bowl, beat the egg.
Make a well in the center of the dry ingredients, then pour in the kefir, egg, and vanilla. Lightly mix the ingredients together, then pour the dough out onto a clean work surface.
Use your hands to lightly knead the dough just until it comes together.
Divide the dough into two pieces, and press them down into an even layer in both springform pans. Brush the top of the cake with extra kefir.
Bake for 20-25 minutes, or until the top of the cake starts to turn golden brown.
Allow the cake to fully come to room temperature before topping it with the whipped cream.

Add the heavy whipping cream, sugar, salt, and vanilla to a medium sized mixing bowl, or to the bowl of a stand mixer fitted with the whisk attachment.
Beat the ingredients together until it reaches soft peaks.
Rinse and slice the peaches. Layer the shortcake with the whipped cream and sliced peaches. Slice, serve, and enjoy!

*You can use any flavor kefir, just make sure that it is whole milk and not lowfat (1%). You can also substitute in full-fat buttermilk.

I used a combination of yellow & white peaches - but you can use either or, or even sub in nectarines.