Peach Shortcake

Short Description

Peach Shortcake is a delightful twist on the classic strawberry shortcake, featuring juicy, sweet peaches layered with fluffy biscuits and topped with whipped cream. This dessert is light, refreshing, and perfect for summer gatherings or anytime you crave a fruity treat.

Why You’ll Love This Recipe

• Uses fresh, juicy peaches for a naturally sweet flavor
• Buttery, flaky homemade shortcakes
• Quick and easy to make with simple ingredients
• Perfect for summer or a light dessert year-round
• Can be served warm or chilled

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortcakes:

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Unsalted butter (cold, cubed)
• Heavy cream
• Vanilla extract

For the Peach Filling:

• Fresh peaches (peeled and sliced)
• Granulated sugar
• Lemon juice
• Cinnamon (optional for extra flavor)

For the Topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Directions

1. Prepare the peaches: In a bowl, toss sliced peaches with sugar, lemon juice, and cinnamon. Let sit for 15–20 minutes to release juices.
2. Make the shortcakes: Preheat oven to 400°F. In a bowl, whisk flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add the liquid: Stir in heavy cream and vanilla extract until a dough forms.
4. Shape and bake: Drop dough onto a lined baking sheet, forming 6 biscuits. Bake for 12–15 minutes until golden brown. Let cool slightly.
5. Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble the shortcakes: Slice shortcakes in half, spoon peaches over the bottom halves, add whipped cream, and top with the remaining shortcake half.
7. Serve immediately and enjoy!

Servings and Timing

• Servings: Makes 6 shortcakes
• Prep Time: 15 minutes
• Bake Time: 12–15 minutes
• Total Time: 30 minutes

Variations

• Honey Glazed Peaches: Drizzle honey over peaches instead of using sugar.
• Spiced Version: Add nutmeg or ginger to the peach filling.
• Shortcut Version: Use store-bought biscuits or pound cake instead.
• Boozy Twist: Soak peaches in a splash of bourbon or rum.
• Dairy-Free: Use coconut whipped cream and dairy-free biscuits.

Storage/Reheating

• Refrigeration: Store peaches and whipped cream separately for up to 2 days.
• Freezing: Shortcakes can be frozen for up to 3 months. Thaw before serving.
• Reheating: Warm shortcakes in the oven at 350°F for 5 minutes.

FAQs

Can I use canned or frozen peaches?

Yes, but fresh peaches provide the best flavor. Drain canned peaches well before use.

How do I keep shortcakes from being too dry?

Use cold butter and don’t overmix the dough for a tender texture.

Can I make the shortcakes ahead of time?

Yes! Store them in an airtight container at room temperature for up to 2 days.

What’s the best way to peel peaches?

Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.

Can I use buttermilk instead of heavy cream?

Yes, buttermilk will give the shortcakes a slightly tangy flavor.

How can I sweeten the peaches naturally?

Use honey or maple syrup instead of sugar.

What’s the best flour for shortcakes?

All-purpose flour works best, but cake flour can make them even lighter.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives the best texture and flavor.

What can I serve with peach shortcake?

Try it with vanilla ice cream or a drizzle of caramel sauce.

How do I make this gluten-free?

Use a gluten-free flour blend to replace all-purpose flour.

Conclusion

Peach Shortcake is a simple yet delicious dessert that celebrates the sweetness of fresh peaches. Whether you enjoy it warm or chilled, this treat is perfect for summer and beyond. Try different variations and enjoy a classic dessert with a fruity twist!

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