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!
peach shortcake is a highlight of summer
Strawberry shortcake gets all the press but, trust me on this, peach shortcake is so much better. Make it with good ripe peaches (or nectarines!) and you’ll never go back to strawberry shortcake again.
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 evenif 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.
ingredients for peach shortcake
- ripe peaches, peeled or not. I like the color of the peel so I leave it on.
- granulated sugar
- lemon juice
- baking powder and salt
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.
prep your peaches for peach shortcake
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.
don’t forget the whipped cream!
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.
more fresh peaches
Peaches are one of the best perks of summer, so enjoy ’em while you can ~ here are some highlights from the blog…
- Spiced Peach Muffins
- Easy Peach Butter
- Easy Peach Cobbler
- Grilled Chicken with Peach Jalapeño Salsa
- Brown Sugar Peach Cake
- Easy Spiced Peach Bread
Fresh Peach Shortcake
- 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
- 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 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!
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.
Questions and Reviews
If freezing the biscuits for later, is it best to freeze the dough or freeze them after baking? Thanks! Looking forward to making this for ny husband’s birthday.
It’s possible to do either way, Sara. If you freeze before baking, cut the biscuits first, and then wrap well. If freezing after baking, make sure to let them cool completely, and then double wrap with plastic and foil before putting them in the freezer.
Have u tried this eith frozen peaches?
Frozen peaches should work fine.
As 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.
I’m jealous, wish I was having it tonight 🙂