Description

This Peach Shortcake features tender, buttery biscuits topped with fresh, juicy peaches and lightly sweetened whipped cream. It’s a classic twist on traditional strawberry shortcake, bringing the warm flavors of ripe peaches and fluffy shortcakes together in every bite!

Ingredients

Units Scale

For the Shortcakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
3/4 cup heavy cream (plus extra for brushing)
1 teaspoon vanilla extract

For the Peaches:

4 large ripe peaches, peeled and sliced
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional, for warmth)

For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Prepare the Peaches:

In a bowl, toss sliced peaches with sugar, lemon juice, vanilla extract, and cinnamon.
Let them sit for at least 20 minutes to release their juices and create a natural syrup.

2. Make the Shortcakes:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in heavy cream and vanilla until the dough just comes together.
Turn the dough onto a lightly floured surface, gently knead a few times, and pat into a ¾-inch thick round.
Cut out 6-8 rounds using a biscuit cutter (or a glass) and place them on the baking sheet.
Brush the tops with heavy cream and sprinkle with a little sugar for a golden finish.
Bake for 12-15 minutes, or until golden brown. Let cool.

3. Make the Whipped Cream:

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Assemble the Peach Shortcakes:

Slice the shortcakes in half and spoon the juicy peaches onto the bottom halves.
Top with a generous dollop of whipped cream and place the other half of the biscuit on top.
Serve immediately and enjoy!

Notes

For a softer shortcake, replace heavy cream with buttermilk.
Want an extra peachy touch? Drizzle some peach syrup (from the macerated peaches) over the shortcakes before serving!
Storage: Best served fresh, but biscuits can be stored in an airtight container for 2 days or frozen for up to 3 months.