Peach Shortcake

Peach shortcake is a quick and easy dessert featuring fresh peaches and tender, buttery shortcakes. Ready in just 30 minutes, this classic summer treat is perfect for any gathering.

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Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings6 shortcakes

Perfect for peach season, this peach shortcake is a classic summer dessert that’s both quick and easy to make. We’ve created and fresh and delicious recipe that only takes 15 minutes of prep time and another 15 minutes in the oven, so you can have this delicious treat ready in just half an hour. 

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Our team at Spaceships and Laser Beams brings years of experience to the table, ensuring that every recipe we share is both reliable and easy to follow. That’s our commitment to you — to provide you with step-by-step instructions and practical tips that make cooking simple for anyone, even beginner cooks.

Trust us to guide you through the process and enjoy a homemade dessert that’s sure to impress. You’ll find helpful photos, clear instructions, and plenty of tips and tricks as you make our recipe for peach shortcake.

Peach Shortcake Ingredients

Get ready to create the perfect peach shortcake with ingredients that bring this classic dessert to life. Fresh, juicy peaches combined with a buttery shortcake make for an irresistible treat that’s quick to prepare and delightful to enjoy.

Peach Shortcake Substitutions and Additions

Customizing your peach shortcake is easy with these substitutions and additions. Keep in mind that substitutions may change the taste and texture, so use them at your discretion.

FOR THE SHORTCAKE DOUGH:

All-Purpose Flour: For a gluten-free option, substitute with an equal amount of gluten-free flour blend. Make sure it’s a blend that includes xanthan gum (or add some) to help with texture.

Granulated Sugar: Swap with coconut sugar or brown sugar for a deeper flavor. Note that this may slightly alter the color of the shortcakes.

Butter-Flavored Shortening: Use cold, cubed butter for a more traditional shortcake flavor. If you’re looking for a dairy-free option, coconut oil can work, but the texture will be different.

Low-Fat Buttermilk: Substitute with full-fat buttermilk for a richer texture. If you don’t have buttermilk, mix ⅔ cup of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.

Eggs: For a vegan alternative, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or a commercial egg replacer.

FOR THE PEACH TOPPING:

Fresh Ripe Peaches: If peaches are out of season, use thawed frozen peaches or canned peaches (drained). This ensures you can enjoy peach shortcake year-round.

Granulated Sugar: Honey or maple syrup can be used to sweeten the peaches, providing a different but delicious sweetness.

Lemon Juice: Lime juice or orange juice can be used as substitutes. These will add a slightly different citrus note to the topping.

Whipped Topping: ​Instead, you can make fresh whipped cream using heavy cream and sugar.

ADDITIONS:

• Whipped Topping: For a richer topping, use homemade whipped cream. If you’re looking for a dairy-free option, coconut whipped cream is a great alternative.
• Spices: Add a pinch of cinnamon or cardamom to the peach mixture for a warm, spicy note.
• Nuts: Sprinkle chopped toasted almonds or pecans over the peaches for added crunch and flavor.

How To Make This Peach Shortcake Recipe

Making this easy shortcake recipe is straightforward and rewarding, especially with fresh peaches at their peak. Follow these clear and helpful steps to create a dessert that’s sure to impress, whether you’re a seasoned baker or a beginner.

STEP ONE: Preheat your oven and line a small baking sheet with parchment paper. This will prevent the shortcakes from sticking and make cleanup easier.

PRO TIP: Baking spray can also be used, but parchment helps the shortcakes bake more evenly.

STEP TWO: In a medium bowl, combine the dry ingredients: all-purpose flour, ⅓ cup of granulated sugar, baking powder, kosher salt, and ground nutmeg. Whisk these ingredients together until well blended. This ensures that the baking powder is evenly distributed, which is key for a good rise.

PRO TIP: Keep your ingredients cold. For the shortcake dough, it’s crucial to keep the butter-flavored shortening, egg, and buttermilk cold. This helps create a flaky texture. You can even chill your mixing bowl and utensils in the fridge before starting.

STEP THREE: Slice the butter-flavored shortening into cubes. Add these cubes to the dry ingredients. Using a pastry cutter or a fork, work the shortening into the flour until the mixture resembles coarse crumbs. If you prefer, you can use a food processor for this step. The goal is to have small, pea-sized pieces of shortening evenly dispersed throughout the flour mixture.

STEP FOUR: In a separate bowl, beat the large egg until well-mixed. Make a well in the center of the shortening and flour mixture. Pour in the cold low-fat buttermilk and the beaten egg. Stir the mixture just until it comes together to form a sticky dough.

STEP FIVE: Generously flour your work surface. Scoop the sticky dough onto the floured surface and sprinkle a generous amount of flour on top of the dough. This will help prevent sticking as you work with it.

STEP SIX: Fold the flour into the sticky dough until it is no longer sticky, being careful not to overwork it. Overworking can result in tough shortcakes.

STEP SEVEN: Once the dough is manageable, use a rolling pin to roll it out to a thickness of 1 inch. Using a round 3-inch cookie or biscuit cutter, cut out six shortcake rounds. 

PRO TIP: Use a light touch with the rolling pin. When rolling out the dough, apply light pressure to avoid compressing it too much. This helps maintain a light and airy texture in the shortcakes.

STEP EIGHT: Place these rounds on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion as they bake.

STEP NINE: Beat the remaining egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the tops of each shortcake with the egg wash. This will give them a beautiful golden-brown color when baked.

STEP TEN: Sprinkle about ⅛ teaspoon of granulated sugar on top of each shortcake for a sweet, crisp finish. Bake the shortcakes in your preheated oven for 12-15 minutes, or until the tops and bottoms are a deep golden brown. Keep an eye on them to prevent overbaking. Once done, remove them from the oven and allow them to cool completely on a wire rack.

STEP ELEVEN: While the shortcakes are cooling, prepare the peach topping. In a medium-sized bowl, combine the sliced peaches with 3 tablespoons of granulated sugar and 2 tablespoons of fresh-squeezed lemon juice. Stir until the peaches are well coated. The sugar will help draw out the juices from the peaches, creating a delicious syrup.

PRO TIP: Allow the shortcakes to cool completely before slicing and assembling. This prevents the shortcakes from becoming soggy from the peach juices.

STEP TWELVE: Slice the shortcakes open horizontally. Place a generous spoonful of the peach mixture on the bottom half of each shortcake. Add a dollop of whipped topping if desired, then top with the other half of the shortcake. Serve immediately to enjoy the fresh, juicy flavors.

Easy Peach Shortcake Recipe – Troubleshooting Tips

To make this recipe even easier to make, our expert recipe testers compiled their best advice and tips for you:

• Handle the Dough Gently: Overworking the dough can result in tough shortcakes. Mix just until the ingredients come together and avoid excessive kneading for the best results.
• Cutting the Shortcakes In a Uniform Size: When cutting the shortcake rounds, ensure they are of uniform thickness and size. This helps ensure even baking and consistent texture.
• Egg Wash Application: When applying the egg wash, be careful not to let it drip down the sides of the shortcakes. This can cause uneven browning and may lead to a slightly bitter taste on the edges.
• Proper Oven Temperature: Make sure your oven is fully preheated to 450°F before baking. We recommend calibrating your oven thermometer from time to time to make sure your oven temperature is accurate.
• Rotate the Baking Sheet: Halfway through baking, rotate the baking sheet 180 degrees. This helps the shortcakes bake evenly, especially if your oven has hot spots.
• Taste Test the Peaches: Depending on the ripeness and sweetness of the peaches, you might need to adjust the amount of sugar. Taste the peach mixture before adding it to the shortcakes to ensure it’s to your liking.

How To Serve The Best Peach Shortcakes

Peach shortcake is full of fresh, fruity flavors, and the tender shortcake makes it an absolute favorite. Whether served simply or dressed up for a special event. Here are some suggestions for serving this delicious treat:

Serve the fruit shortcake as it is, with a dollop of whipped topping and a generous helping of the sweet peach mixture. This straightforward presentation lets the natural flavors of the peaches and the buttery shortcake shine.

To elevate the dessert even further, add other fresh fruit like ripe strawberries and blueberries. They’ll add even more fresh fruit flavor and beautiful summer colors.

Ice Cream Pairing: Add a scoop of vanilla ice cream or even homemade peach ice cream alongside the peach shortcake for a cool, creamy contrast. 

Brunch Option: Transform the peach shortcake into a brunch dish by serving it with a side of Greek yogurt and a drizzle of honey. It will make a balanced and satisfying meal.

Dessert Bar: Include the peach shortcake in a dessert bar with other peach treats such as peach bars, peach crisp, or peach pretzel salad. Your guests will love having a variety of sweets to enjoy.

Parfait Style: Layer pieces of shortcake, peach slices, and whipped cream in a glass to create a peach shortcake parfait. This presentation is not only visually appealing but also easy to serve at gatherings.This lovely peach shortcake recipe is the ultimate summer delight. Serve at your next picnic or BBQ, and it’s a wonderful addition to your 4th of July or Mother’s Day spread.

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How To Store Peach Shortcake

Proper storage of your old fashioned peach cake recipe ensures that you can enjoy it fresh and delicious even after a few days. Here are some guidelines on how to store the shortcake and peach topping separately to maintain the best texture and flavor.

MAKE AHEAD: You can prepare the shortcake dough ahead of time and store it in the fridge for up to 24 hours before baking. The peach topping can also be made a day in advance and kept refrigerated. Bake and assemble the shortcakes just before serving to keep them from becoming soggy.

IN THE FRIDGE: While these are best served fresh, you can store any leftover shortcakes in an airtight container at room temperature for up to 2 days. The peach topping should be stored separately in the fridge in a covered container and will last for up to three days. When ready to serve, simply assemble the shortcakes with the peach topping.

IN THE FREEZER: To freeze, place the baked shortcakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to two months. The peach topping is not recommended for freezing as it will alter the texture when thawed. To serve, thaw the shortcakes at room temperature and assemble with fresh peach topping.

Why This Peach Shortcake Recipe Is The Best

This fresh peach shortcake is a summer classic that’s hard to resist, and there are many reasons why this recipe stands out. Our development team set out to create a classic shortbread recipe that’s easy to make at home, and they delivered.

Here’s why we’re sure you’re going to love this recipe:

Quick and Easy: This recipe takes only 30 minutes from start to finish, perfect for those with a busy schedule.

Fresh and Fruity: Made with fresh peaches, it’s a delicious way to enjoy your farmers market summer fruit purchase.

Reliable Results: With clear instructions and expert tips, you can trust this recipe to deliver perfect shortcakes every time.

Delicious Every Time: The combination of tender shortcakes and juicy peaches is always a hit, no matter who you serve it to.

This peach shortcake recipe is quick, easy, and perfect for any occasion with its fresh, fruity flavor and tender shortcakes. Enjoy making and sharing this delightful summer treat with friends and family!

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Peach Shortcake

5 from 1 vote

Peach shortcake is a quick and easy dessert featuring fresh peaches and tender, buttery shortcakes. Ready in just 30 minutes, this classic summer treat is perfect for any gathering.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 shortcakes

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Ingredients

  

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Shortcake Dough

• 2 cups all purpose flour, spooned and leveled (plus more for work surface and kneading)
• ⅓ cup granulated sugar, you will need more for a light sprinkling on top of the cakes before baking
• 2 tablespoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• ⅔ cup cold low fat buttermilk, well shaken
• ½ cup butter flavored shortening, I used the shortening sticks, easier to measure
• 2 large egg, room temperature and well beaten (divided)
• 1 tablespoon water

Peach Topping

• 5 medium sized fresh peaches, peeled, pitted and sliced
• 3 tablespoons granulated sugar
• 2 tablespoons fresh squeezed lemon juice, you can substitute bottled lemon juice
• Whipped topping, thawed (optional garnish)

Instructions

 

• Preheat the oven to 450°F. Line a small baking sheet (a 9×13 – quarter sheet pan works well) with parchment paper.
• Add the flour, granulated sugar, baking powder, kosher salt, and ground nutmeg to a medium or large mixing bowl. Whisk to combine.
• Slice the butter-flavored shortening into cubes. Add the shortening cubes to the flour mixture. Use a pastry cutter, or a fork, to work the shortening into the flour. Keep working until the shortening is like large grains of sand, or crumbs. (If you prefer, you can also use a food processor to do the work.)
• Make a “well” or indentation in the flour and shortening. Add the buttermilk and beaten egg. Stir to completely combine. The dough will be sticky.
• Generously flour your work surface. Scoop your dough on top of the floured surface. Sprinkle a generous amount of flour on top of the dough.
• Fold the flour into the sticky dough. Continue folding just until the dough is no longer sticky, but be careful not to work the dough too much. This could give you a tough shortcake.
• Once the dough is no longer sticky, roll it out to 1-inch thickness using a rolling pin. Cut out 6 shortcake rounds using a round 3-inch cookie or biscuit cutter.
• Place the rounds on the prepared cookie sheet about 1 inch apart.
• Beat together the remaining egg and 1 tablespoon of water. Use a pastry brush to brush the tops of each shortcake with the egg wash.
• Sprinkle about ⅛ teaspoon of granulated sugar on top of the shortcake rounds. Bake for 12-15 minutes, or until the tops and bottoms are a deep golden brown. Remove from the oven and allow the shortcakes to completely cool.
• While the shortcakes are cooling, add the sliced peaches to a medium-sized (2-3 quart) bowl. Sprinkle the peaches with the granulated sugar and lemon juice. Stir until the peaches are completely coated.
• Once the shortcakes are cooled, slice open a shortcake. Top the bottom of the shortcake with the sliced peaches. Add a dollop of thawed whipped topping, place the other half of the shortcake on top, and enjoy.

Notes

• Baking spray can be used on your baking pan, but parchment helps the shortcakes bake more evenly.
• For the shortcake dough, it’s crucial to keep the butter-flavored shortening, egg, and buttermilk cold. This helps create a flaky texture. You can even chill your mixing bowl and utensils in the fridge before starting.
• Use a light touch with the rolling pin. When rolling out the dough, apply light pressure to avoid compressing it too much. This helps maintain a light and airy texture in the shortcakes.
• Allow the shortcakes to cool completely before slicing and assembling. This prevents the shortcakes from becoming soggy from the peach juices.

Nutrition

Calories: 467kcal | Carbohydrates: 65g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 65mg | Sodium: 267mg | Potassium: 666mg | Fiber: 3g | Sugar: 29g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 3mg

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