Peach Shortcake

Light, summery, and totally irresistible, this Peach Shortcake features fresh peaches layered with whipped cream and buttery biscuits – the ultimate peach dessert for summer that transforms ordinary gatherings into memorable culinary experiences.

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Course: Dessert

Cuisine: American

Keyword: Peach Shortcake, Summer Dessert, Peach Dessert, Fresh Peaches

Prep Time: 20

Cook Time: 15

Resting Time: 10

Total Time: 45

Servings: servings

Calories: 385kcal

Equipment

Baking Sheet
Pastry Cutter
Electric Mixer

Ingredients

For the Biscuits

2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1/4 cup granulated sugar or coconut sugar for a deeper caramel note
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter cubed (vegan butter works too!)
3/4 cup cold heavy cream coconut cream is an excellent dairy-free alternative
1 teaspoon vanilla extract
1 tablespoon coarse sugar for topping (optional)

For the Peach Filling

6 ripe peaches sliced (about 4 cups)
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon optional

For the Whipped Cream

1 1/2 cups heavy whipping cream cold
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Wash and slice your peaches into 1/4-inch wedges. In a medium bowl, gently toss the peach slices with sugar, lemon juice, and cinnamon if using. Set aside for 15 minutes to allow the peaches to release their natural juices.
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add cold cream and vanilla to the flour mixture, stirring just until combined. Turn dough onto a lightly floured surface and pat to 3/4-inch thickness. Using a 3-inch round cutter, cut out 6-8 biscuits, re-rolling scraps as needed. Place on a parchment-lined baking sheet, brush with cream, and sprinkle with coarse sugar.
Bake biscuits for 12-15 minutes until golden brown. Allow to cool for 10 minutes on a wire rack.
While the biscuits cool, beat cold heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form – about 3-4 minutes.
Split each biscuit horizontally. Place bottom halves on serving plates, top with a generous spoonful of macerated peaches and their juices, add a dollop of whipped cream, then crown with the biscuit tops. Finish with additional peaches and cream. Serve immediately.

Notes

For best results, use peaches that are ripe but still firm enough to slice cleanly. Chilling your mixing bowl in the freezer for 10 minutes before whipping cream will help it whip faster and hold its shape longer. Store components separately and assemble just before serving for optimal texture contrast.

Nutrition

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