Easy Peach Shortcake Summer Dessert

Nothing says summer like the sweet, juicy burst of fresh peaches paired with fluffy, buttery biscuits and clouds of whipped cream. This peach shortcake recipe transforms simple ingredients into pure magic, creating a dessert that’s both rustic and elegant.

Here’s a fun fact: shortcake originated in the 1850s and was initially served as a quick bread, not the sweet treat we know today! What makes this recipe truly special is its incredible simplicity – you can have this crowd-pleasing dessert ready in under 45 minutes using pantry staples.

What is Peach Shortcake?

Ever wondered why this delightfully messy dessert is called “shortcake”? The name comes from the high fat content in the biscuit dough, which creates a “short” or tender texture that crumbles beautifully. Picture this: your grandmother’s kitchen filled with the aroma of fresh peaches and warm biscuits, because as they say, “the way to a man’s heart is through his stomach” – and this recipe proves it! Ready to create some sweet memories in your own kitchen?

Why You’ll Love This Peach Shortcake

The Perfect Summer Showstopper This peach shortcake delivers everything you want in a summer dessert. The contrast between warm, flaky biscuits and cool, juicy peaches creates a symphony of textures that dance on your tongue. Each bite offers the perfect balance of sweet and tangy flavors.

Budget-Friendly Homemade Goodness Making peach shortcake at home costs a fraction of what you’d pay at a restaurant or bakery. With just a few simple ingredients, you can create a dessert that looks and tastes like it came from a high-end patisserie. No fancy equipment needed – just your hands and a little love.

Irresistible Flavor Combinations The magic happens when vanilla-scented whipped cream mingles with honey-sweetened peaches and buttery biscuits. Unlike our popular strawberry shortcake recipe, this version brings a more complex, sophisticated sweetness that pairs beautifully with summer barbecues. Ready to impress your family and friends with this foolproof recipe?

How to Make Peach Shortcake

Quick Overview

This peach shortcake recipe is delightfully straightforward and perfect for both beginner and experienced bakers. The secret lies in keeping your ingredients cold and not overworking the dough, which ensures tender, flaky biscuits every time.

Key Features:

• Buttery, tender biscuits that melt in your mouth
• Fresh, juicy peaches with natural sweetness
• Light, vanilla-infused whipped cream
• Rustic presentation that’s Instagram-worthy

Timing:

• Prep Time: 20 minutes
• Baking Time: 15-18 minutes
• Assembly Time: 10 minutes
• Total Time: 45 minutes
• Serves: 6-8 people

Key Ingredients for Peach Shortcake

For the Biscuits:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the Peach Filling:

• 6-8 large ripe peaches, peeled and sliced
• 1/4 cup granulated sugar (adjust based on peach sweetness)
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the Whipped Cream:

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Preparing the Peaches

Start by preparing your peach filling since it benefits from sitting and developing flavors. Wash your peaches thoroughly and remove any stickers. To easily peel peaches, score an X on the bottom of each peach and blanch in boiling water for 30-60 seconds, then immediately transfer to ice water. The skins will slip off effortlessly.

Slice peaches into wedges about 1/2-inch thick. In a large bowl, gently toss the sliced peaches with sugar, honey, lemon juice, vanilla, and a pinch of salt. The lemon juice prevents browning and enhances the natural peach flavor. Set aside to macerate while you prepare the biscuits.

Making the Biscuits

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. These butter pieces create the flaky layers in your biscuits.

In a separate bowl, whisk together cold heavy cream, egg, and vanilla extract. Pour this mixture over the flour and butter mixture. Using a fork, gently stir until the dough just comes together. Don’t overmix – a slightly shaggy dough is perfect.

Shaping and Baking

Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 3/4-inch thick. Using a sharp knife or bench scraper, cut the dough into 6-8 squares or use a round biscuit cutter for traditional circles.

Place biscuits on the prepared baking sheet, leaving about 2 inches between each one. For extra golden tops, brush with a little cream or melted butter. Bake for 15-18 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped.

Making the Whipped Cream

While biscuits cool slightly, prepare your whipped cream. In a large bowl or stand mixer, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form – be careful not to overwhip, or you’ll end up with butter!

Assembly Time

Split each warm biscuit in half horizontally. Place the bottom half on serving plates and spoon generous amounts of macerated peaches and their juices over the biscuit. Add a dollop of whipped cream, then crown with the biscuit top. Finish with more peaches, whipped cream, and a drizzle of the peach juices.

What to Serve Peach Shortcake With

Peach shortcake shines as a standalone dessert, but these pairings elevate the entire experience:

Beverages: Serve with sweet iced tea, fresh lemonade, or a glass of Moscato wine for adults. Coffee lovers will appreciate how the dessert’s sweetness balances a strong cup of black coffee.

Complementary Desserts: If you’re hosting a larger gathering, consider offering vanilla ice cream as an alternative to whipped cream, or serve alongside lemon bars for citrus lovers.

Savory Pairings: This dessert works beautifully after grilled meats, barbecue, or a light summer salad. The sweet finish provides the perfect contrast to savory main courses.

Top Tips for Perfecting Peach Shortcake

Choosing the Best Peaches

Select peaches that give slightly when gently pressed but aren’t mushy. They should smell fragrant at the stem end. If your peaches aren’t quite ripe, place them in a paper bag at room temperature for 1-2 days to ripen.

Biscuit Success Secrets

Keep your butter and cream cold throughout the process. Cold ingredients create steam during baking, resulting in flaky layers. Don’t twist your biscuit cutter – press straight down and lift up to ensure proper rising.

Make-Ahead Magic

You can prepare components separately up to a day ahead. Store baked biscuits in an airtight container, keep macerated peaches refrigerated, and whip cream just before serving for best results.

Ingredient Substitutions

No heavy cream? Substitute with whole milk mixed with melted butter (3/4 cup milk + 2 tablespoons melted butter). For a lighter version, use Greek yogurt mixed with a little honey instead of whipped cream.

Storing and Reheating Tips

Storage Guidelines Assembled shortcake is best enjoyed immediately, but components can be stored separately. Baked biscuits stay fresh in an airtight container at room temperature for up to 2 days. Refrigerate macerated peaches for up to 3 days – they actually improve in flavor!

Freezing Instructions Unbaked biscuits freeze beautifully for up to 3 months. Freeze them on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to the baking time.

Reheating Methods Warm day-old biscuits in a 350°F oven for 5-7 minutes to restore their texture. Avoid microwaving, which makes them tough.

Nutrition Information

Nutrient	Per Serving
Calories	385
Total Fat	18g
Saturated Fat	11g
Cholesterol	75mg
Sodium	410mg
Total Carbs	52g
Dietary Fiber	3g
Sugars	28g
Protein	6g
Vitamin C	15% DV

Based on 8 servings. Values are approximate.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Yes! Thaw frozen peaches completely and drain excess liquid before macerating. Frozen peaches work especially well when fresh ones aren’t in season, though the texture will be slightly softer.

How do I know when my biscuits are done?

Look for golden-brown tops and sides. The biscuits should sound hollow when gently tapped and spring back lightly when pressed. Internal temperature should reach 190°F.

Can I make this recipe gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but still delicious.

What’s the best way to peel peaches quickly?

Blanching is the fastest method: score an X on the bottom, drop in boiling water for 30-60 seconds, then immediately transfer to ice water. The skins will slip right off.

How far ahead can I assemble the shortcakes?

For best results, assemble just before serving. The biscuits can become soggy if assembled too far in advance. However, you can prep all components earlier in the day.

Can I use different fruits?

Absolutely! This recipe works wonderfully with strawberries, mixed berries, or even nectarines. Adjust sugar amounts based on your fruit’s natural sweetness.

This recipe brings together the best of summer’s bounty in one unforgettable dessert. The combination of buttery biscuits, sweet peaches, and fluffy whipped cream creates a symphony of flavors and textures that captures the essence of warm summer evenings. Whether you’re hosting a backyard barbecue or simply want to treat your family to something special, this peach shortcake delivers every single time. The best part? It’s so simple that even beginner bakers can achieve bakery-quality results. So grab those beautiful summer peaches and get ready to create a dessert that’ll have everyone asking for seconds – and the recipe!