Fresh Peach Shortcake ~ fluffy buttermilk biscuits topped with ripe juicy peaches and homemade whipped cream ~ a simple down home summer dessert that’s definitely one of the best things I’ve ever eaten!
VINTAGE VIEW ~ this Fresh Peach Shortcake is from TVFGI archives, first published way back in 2011. In fact it’s one of the first recipes I ever published. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. There aren’t any bells and whistles to this classic dessert, but the simplicity is deceiving, because a perfect shortcake at the height of peach season is pure heaven.
This easy dessert is extra versatile because not only can you use any ripe seasonal fruit, but you can make the biscuits ahead. A godsend if you’re entertaining, but even if you’re cooking for one or two, you can freeze the biscuits and pull them out when the urge strikes.
The success of a classic peach shortcake is a simple matter of the three components all doing their jobs. The biscuits, the peaches, and the whipped cream each have a special role.
It’s the job of the biscuits to be light and tender so they can soak up the peach juice. Biscuits, or short cakes, couldn’t be easier to make ~ in fact the less you work the dough the better they’ll be. I like to use 2 forks to lightly toss the dry and liquid ingredients together. This is a basic buttermilk drop biscuit dough, and I use a 1/3 cup measure to scoop and drop mine so they’ll be nice and big (this is dessert, after all.)
These biscuits aren’t overly sweet, or really flavored at all, it’s all about texture. Split them horizontally when you’re ready to layer up your dessert.
Good as those drop biscuits are, the star of this dessert is the fruit, and the peaches’ job is to be flavorful and juicy. You can help draw out those juices by macerating the fruit. That just means sprinkle it with sugar, give it a stir, and let it hang out until the juice starts flowing. It’s chemistry.
You can peel or not peel your fruit, it’s up to you. I tend to leave the peels on for extra color and flavor.
The job of the whipped cream is to tie the whole dessert together with a creamy sweetness in every bite. Peaches and cream are always perfect together. I whip my cream with a couple of tablespoons of confectioner’s sugar and a good dose of vanilla or almond extract. I like to whip my cream just until it holds its shape, so it’s loose and floppy rather than stiff and uptight. Have you ever tried to whip cream in a mason jar? It’s so easy and results in the perfect consistency.
Peaches are one of the best perks of summer, so enjoy ’em while you can ~ here are some highlights from the blog…
- White Peach Crumble Bars
- Jack Daniel’s Peach Pie Bars
- Peaches and Cream Breakfast Cake
- Peach Cobbler with Cinnamon Swirl Biscuits
- Fresh Peach Popsicles
Ingredients
- 6-8 fresh ripe peaches, peeled (or not!) and sliced
- 1 Tbsp sugar
- squeeze of fresh lemon juice
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. sugar, plus more for sprinkling
- ½ tsp. salt
- 2/3 cup cold buttermilk
- 1 large egg
- 8 tbsp. unsalted butter, melted and cooled
- 1 cup cold cream
- 2 Tbsp confectioner's sugar, sifted
- 1 tsp vanilla extract
Instructions
- Set oven to 425F
- Toss the peaches with the sugar and lemon and set aside.
- Mix the dry ingredients in a bowl and whisk to blend.
- In a small bowl whisk the wet ingredients together. Pour the cold liquid into the flour and mix until just blended---don't over work it. I like to use two dinner forks.
- Drop 1/3 cup sized mounds of dough onto a parchment lined baking sheet. Space them 2" apart. This dough will make 5 or 6 biscuits.
- Sprinkle a little sugar over the top and bake for about 12-15 minutes. They should be light golden, and you don't want to over bake them. Cool on a rack.
- Whip the cold cream with the sugar and vanilla until soft peaks form.
- To serve the shortcakes, split a biscuit in half and top with peaches and a good dollop of whipped cream. Don't forget to spoon a little of the peach juice over the biscuits, too!
Make it your own ~
- Make it with other fruit like the classic strawberries, or any other berry for that matter. I would love this with apricots or plums, too.
- Make it with liquor for an adult dessert, you can spike the peaches or the whipped cream, or both. Try whiskey, Amaretto, peach liqueur, or whatever!
Don’t forget to pin this Fresh Peach Shortcake!
More fresh peach recipes from blogger friends ~
- FRESH PEACH CRUMB BARS ~ Saving Room for Dessert
- FRESH PEACH AND BASIL SALAD ~ A Spicy Perspective
- FRESH PEACH PIE ~ Grandbaby Cakes
16 Comments
Marilyn
April 23, 2019 at 4:44 pmHave u tried this eith frozen peaches?
Sue
April 23, 2019 at 4:49 pmFrozen peaches should work fine.
Dianna
August 2, 2018 at 5:54 pmAs soon as I saw this recipe, I knew what I was making with some of my Georgia Peach Truck peaches. Turned out great. The biscuits were light and fluffy, perfect for sopping up all that delicious peach juice! Thanks for the recipe.
Sue
August 2, 2018 at 6:08 pmI’m jealous, wish I was having it tonight :)
Laura | Tutti Dolci
July 10, 2018 at 10:35 pmThese are the prettiest shortcakes, and the best way to showcase those gorgeous peaches!
Jennifer @ Seasons and Suppers
July 9, 2018 at 6:18 amWe’re still waiting for local peaches here, but as soon as they arrive, I’ll be trying this one. Perfect!
Gary
July 4, 2018 at 6:33 pmAnyone have suggestions for dairy alternatives. Family can’t do cream or butter.
Sue
July 4, 2018 at 9:17 pmHey Gary ~ try shortening and non dairy milk in the biscuits, either coconut milk or almond milk, etc.
Chris Scheuer
July 4, 2018 at 3:13 pmThere’s nothing better! And I happen to have a bowlful of peaches on my counter, mmmm! Love your new photos, they’re beautiful!
John / Kitchen Riffs
July 4, 2018 at 7:26 amI love summer fruit! Stone fruit in particular is SO GOOD! And this is a great way to showcase peaches — simple and to-the-point and so flavorful. Thanks. And Happy 4th!
Sue
July 4, 2018 at 8:14 amI want to do this with every stone fruit…can you imagine a juicy plum shortcake??
Angie@Angie's Recipes
July 4, 2018 at 5:45 amSo very summery and tasty! A great recipe to use sweet juicy stone fruit :-)
Tricia @ Saving Room for Dessert
July 4, 2018 at 4:00 amWorthy of a revival for sure! What could be better than sweet summer peaches over a flaky shortcake biscuit. These are the best summer treats!
Kel
July 20, 2011 at 2:08 amThis looks so scrumptuous!
Peach shortcake all the way!
With lots of love from Sydney,
x Kel
Judith
July 17, 2011 at 10:31 pmLooks heavenly! Funny you brought up peaches…I have been obsessively buying them…had one for breakfast….but not in such an elegant fashion.
Lizzy
July 17, 2011 at 7:01 pmI don’t know why I’ve never made peach shortcake before! Yours looks absolutely amazing! I’m going to make it soon :)