Peach Shortcake is a delightful summer dessert that combines tender, buttery shortcakes with juicy, sweet peaches and a dollop of whipped cream. This light yet indulgent treat is perfect for enjoying the fresh flavors of ripe peaches, making it an ideal dessert for picnics, barbecues, or family dinners.
Why You’ll Love This Recipe
- Highlights the natural sweetness and flavor of fresh peaches.
- Easy to prepare with simple, pantry-friendly ingredients.
- Perfect for warm-weather gatherings and celebrations.
- Versatile—can be customized with other fruits or toppings.
- A classic dessert with a modern, peachy twist!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter, cold and cubed
- Heavy cream
- Vanilla extract
For the Peaches
- Fresh peaches, sliced
- Granulated sugar (optional, for macerating)
- Lemon juice
For Topping
- Whipped cream (store-bought or homemade)
- Powdered sugar (optional, for dusting)
Directions
- Prepare the Peaches: Slice the peaches and place them in a bowl. Toss with granulated sugar and lemon juice, if desired, to enhance their sweetness and flavor. Let sit for 15-20 minutes to macerate.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Shortcake Dough: In a mixing 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 extract until a dough forms.
- Shape the Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch-thick disk and cut into rounds using a biscuit cutter or the rim of a glass. Place the rounds on the prepared baking sheet.
- Bake: Bake the shortcakes for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
- Assemble the Shortcakes: Slice each shortcake in half horizontally. Layer with macerated peaches and whipped cream, then top with the other half of the shortcake.
- Serve: Dust with powdered sugar, if desired, and serve immediately.
Servings and Timing
- Servings: Makes 6 shortcakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Berry Medley: Replace peaches with a mix of berries like strawberries, blueberries, and raspberries.
- Spiced Shortcake: Add a pinch of cinnamon or nutmeg to the shortcake dough for warm, spiced flavors.
- Peach and Cream Cheese: Spread cream cheese or mascarpone on the shortcake before layering peaches.
- Gluten-Free: Use a gluten-free flour blend to make the shortcakes.
- Vegan Option: Use plant-based butter and cream alternatives for a vegan-friendly version.
Storage/Reheating
- Storage: Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Keep peaches and whipped cream refrigerated separately.
- Reheating: Warm shortcakes in the oven at 350°F (175°C) for 5 minutes to refresh their texture.
- Freezing: Freeze unassembled shortcakes in an airtight container for up to 3 months. Thaw at room temperature before use.
FAQs
Can I use canned or frozen peaches?
Yes, canned or frozen peaches work well, especially if fresh peaches are out of season. Drain canned peaches and thaw frozen peaches before use.
Can I make the shortcakes ahead of time?
Yes, bake the shortcakes a day in advance and store them in an airtight container. Assemble just before serving.
How can I make homemade whipped cream?
Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
Do I have to macerate the peaches?
Macerating enhances the flavor and creates a syrup, but you can skip this step if your peaches are already very ripe and juicy.
Can I add alcohol to the peaches?
Yes, a splash of bourbon, rum, or peach schnapps adds a boozy twist to the dessert.
What’s the best way to slice peaches?
Blanch the peaches briefly in boiling water to loosen the skins, then peel and slice them.
Can I use buttermilk instead of cream in the shortcakes?
Yes, buttermilk adds a slight tang and works well as a substitute for cream.
Can I make mini versions of this dessert?
Yes, use a smaller cutter for the shortcakes and create bite-sized portions.
How can I make this dessert less sweet?
Use unsweetened whipped cream and reduce or omit the sugar for macerating the peaches.
What can I serve with peach shortcake?
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Conclusion
Peach Shortcake is a delightful and versatile dessert that celebrates the natural sweetness of ripe peaches. With tender, buttery shortcakes and a creamy topping, it’s a summer classic that’s perfect for sharing with loved ones. Whether you’re hosting a backyard barbecue or treating yourself to a sweet indulgence, this dessert is sure to impress!
PrintPeach Shortcake
This Peach Shortcake is a delightful twist on the classic dessert, featuring fluffy biscuits, juicy peaches, and a dollop of whipped cream. Perfect for summer or when peaches are at their sweetest, this dessert is both simple and elegant.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Biscuits:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 3/4 cup (180 ml) heavy cream
- 1 tsp vanilla extract
For the Peaches:
- 4–5 ripe peaches, peeled, pitted, and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the Whipped Cream:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Peaches:
- In a large bowl, toss the peach slices with sugar, lemon juice, and vanilla extract. Let sit at room temperature for at least 30 minutes to release their juices.
2. Make the Biscuits:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the 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 the heavy cream and vanilla extract until the dough just comes together. Do not overmix.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Use a round cutter or a glass to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Let cool slightly.
3. Make the Whipped Cream:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
4. Assemble the Shortcakes:
- Slice the biscuits in half horizontally. Place the bottom half on a plate, top with a generous scoop of the peaches and their juices, and add a dollop of whipped cream.
- Place the top half of the biscuit on top and garnish with more peaches and whipped cream if desired.
5. Serve:
- Serve immediately and enjoy this fresh, summery dessert!
Notes
- If peaches aren’t in season, substitute with other fruits like strawberries or mixed berries.
- Add a pinch of cinnamon to the peaches for a warm flavor twist.
- Leftover biscuits can be stored in an airtight container at room temperature for 2 days or frozen for longer storage.