There’s something truly magical about a classic dessert that brightens any table. This peach shortcake recipe brings together tender, golden biscuits with juicy, sun-kissed peaches, all crowned with a cloud of whipped cream. Every bite is pure joy.
For me, peach shortcake instantly brings back memories of warm summer evenings on the porch. It’s the perfect dessert for a quick indulgence or a special gathering with loved ones. It never fails to spark happy smiles—especially from the grandkids.
Why I Love This Recipe
There are so many reasons to love this recipe:
- Quick to make: Perfect for a weeknight dessert or last-minute guests.
- Full of flavor: Fresh peaches shine in every bite.
- Better from scratch: Homemade shortcakes are light, flaky, and far superior to store-bought versions.
- Always a hit: Guests are always impressed, and everyone leaves satisfied.
It’s true comfort food, simple and joyful.
Ingredients
You only need a few simple ingredients to make this refreshing summer treat.
For the Peach Filling
- Peaches: Fresh, ripe peaches are the star of the show.
- Granulated Sugar: Sweetens the fruit and draws out the juices.
- Water: Helps dissolve the sugar and soften the peaches.
For the Shortcakes
- All-Purpose Flour: The base of the biscuit dough.
- Baking Powder: Helps the shortcakes rise and stay fluffy.
- Salt: Balances the sweetness and enhances the flavor.
- Cold Unsalted Butter: Creates flaky layers in the shortcakes.
- Buttermilk: Adds moisture and a slight tang for tender biscuits.
For the Whipped Cream
- Heavy Cream: Whips into a light, airy topping.
- Powdered Sugar: Adds gentle sweetness.
- Vanilla Extract: Infuses warmth and flavor.
Substitutions and Tips
- No fresh peaches? Use frozen ones, thawed and drained.
- Out of buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Dairy-free option: Substitute coconut cream for the whipped cream.
Exact measurements are listed in the recipe card below.
How to Make Peach Shortcake
Step 1: Prepare the Peaches
- Preheat the oven to 425°F.
- In a medium bowl, combine sliced peaches, granulated sugar, and 1 tablespoon of water.
- Stir well and set aside to let the juices develop.
Step 2: Make the Shortcake Dough
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into small cubes and blend it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the buttermilk until the dough just comes together.
- Turn the dough out and gently roll it to about ½ inch thick.
- Cut into 3-inch rounds using a cookie cutter.
- Place on a baking sheet, re-rolling scraps as needed.
Step 3: Bake the Shortcakes
- Bake for 15 to 16 minutes, until lightly golden.
- Remove from the oven and let cool for a few minutes on a wire rack.
Step 4: Make the Whipped Cream
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Beat on medium speed until soft peaks form.
- Set aside until ready to assemble.
Step 5: Assemble the Peach Shortcakes
- Slice each shortcake in half horizontally.
- Place the bottom half on a serving plate.
- Spoon a generous amount of peaches and juice over the base.
- Add the top half and more peaches.
- Finish with a generous spoonful of whipped cream.
Serve immediately for the best taste and texture.
Storage Instructions
- Assembled shortcakes are best served fresh, as they may become soggy over time.
- Unbaked shortcake dough can be wrapped and stored in the refrigerator for up to 1 day.
- Baked shortcakes can be kept in an airtight container at room temperature for up to 2 days.
- Prepared peaches can be refrigerated in a sealed container for up to 2 days.
- Whipped cream can be stored in an airtight container in the fridge for 1 to 2 days.
For the best results, assemble the shortcakes just before serving.
Tips for Success
- Always use cold butter for the flakiest shortcakes.
- Don’t overmix the dough; it makes them tough.
- Measure your flour carefully, spoon it into the cup.
- Let peaches sit with sugar to release their juices.
- Whip cream until soft peaks form, not stiff.
- Serve your peach shortcake immediately for best results.
- A biscuit cutter makes perfect circles every time.
Kitchen Tools You’ll Need
- A sturdy mixing bowl is essential.
- A pastry blender or two forks for cutting butter.
- A rolling pin helps flatten the dough perfectly.
- A 3-inch biscuit cutter for those neat circles.
- A baking sheet and parchment paper or silicone mat.
- A hand mixer or stand mixer for whipping cream.
- Measuring cups and spoons are a must-have.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream.
- Garnish with fresh mint leaves for a pop of color.
- A sweet tea or lemonade pairs wonderfully.
- Offer a range of fresh berries on the side.
- Present on individual dessert plates for guests.
Peach Shortcake
- Total Time: 35-40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This recipe guides you through making delicious peach shortcakes, featuring tender, homemade biscuits, fresh peaches, and fluffy whipped cream. It’s a classic dessert perfect for showcasing ripe summer peaches.
Ingredients
- 4 peaches, peeled and sliced
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ⅔ cup buttermilk
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F. Line a baking pan with parchment paper or a silicone mat.
- In a medium bowl, stir together the sliced peaches, granulated sugar, and 1 tablespoon of water. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the butter into small cubes. Work the butter into the flour mixture using a pastry blender, two forks, or your fingers, until the butter is in pea-sized lumps.
- Gently stir in the buttermilk.
- Form the dough into a ball, then roll out to ½ inch thick with a rolling pin. Cut into 3-inch circles. Place the circles on the baking sheet.
- Gently roll any unused dough and repeat the process until all the dough is used.
- Bake for 15–16 minutes, or until lightly golden brown on top. Let cool for a few minutes.
- While the shortcakes are baking, combine the heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer (or use a hand mixer). Beat on medium speed until soft peaks form.
- Split the shortcakes in half. Place bottom half of each shortcake in an individual serving dish. Top with a spoonful of peaches with their juice. Place the top half of the shortcake on top, then top with more peaches and whipped cream. Serve right away.
Notes
- Make sure the butter is cold from the refrigerator for the fluffiest shortcakes.
- Don’t have a biscuit cutter? Use a drinking glass or use a knife to cut the shortcakes into squares instead (you won’t have to re-roll any dough if you choose to make squares).
- You can use frozen peaches (defrost them first) in place of the fresh peaches, or another type of fruit such as nectarines, plums, or apricots in place of the peaches. Strawberries, of course, are nice too!
- Make ahead instructions: the shortcakes can be made a day or two in advance. The whipped cream and peaches can be made a day in advance; store tightly covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Frequently Asked Questions
Can I make Peach Shortcake ahead of time?
Yes, you absolutely can! You can bake the shortcakes a day or two in advance. Store them in an airtight container for freshness; they’ll hold up beautifully.
What if I don’t have fresh peaches?
No problem at all! You can easily use frozen peaches. Just be sure to thaw them completely before mixing them with the sugar and water.
Can I use a different type of fruit?
Of course! This recipe is super versatile. Nectarines, plums, or even mixed berries like strawberries and blueberries work wonderfully as substitutes for peaches.
How do I get fluffy shortcakes?
The secret to wonderfully fluffy shortcakes is using very cold butter. Also, working the butter into small, pea-sized crumbs and not overmixing the dough helps a lot. This creates tender, airy peach shortcake perfection.
