Peach Shortcake

Fresh summer peaches are the stars in this twist on the classic dessert. So, grab that basket of peaches at the farmer's market and whip up this easy peach shortcake full of sweet fruity goodness.

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Fresh, juicy peaches are piled high on top of airy light shortcakes for this delicious peach shortcake recipe. This perfect dessert is the ultimate summer delight and the best way to use up all those ripe peaches. 

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For another peach dessert, check out our peach cobbler. Also try our sweet peach iced tea for a refreshing drink that will quench your thirst when the weather is hot.

Peach Shortcake Ingredients 

Substitutions And Additions

WHIPPED CREAM: Instead of store-bought whipped topping, you can make your own for this fresh peach shortcake. Check out our homemade whipped cream recipe for details.

FRUIT: This recipe doesn’t have to be limited to peaches. Any type of fresh fruit would be delicious in a shortcake. Of course, the classic is strawberry shortcake, but what about blueberry or raspberry shortcake? You could get creative and create a mix of strawberries and other fruits as well.

LEMON JUICE: You can substitute the lemon juice with 2 teaspoons of fruit pectin, like Fruit Fresh. This will help keep the peaches from turning brown, especially if you want to freeze the peaches.

How To Make This Peach Shortcake Recipe

For the Peach Topping

STEP ONE: Using a medium-sized mixing bowl, combine peaches, granulated sugar, and lemon juice. Stir the peach slices until the sugar and lemon are well incorporated. Cover tightly and chill in the refrigerator until ready to serve.

For the Shortcake

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.

STEP TWO: Using a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Set flour mixture aside.

STEP THREE: Using a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. 

STEP FOUR: Slowly stir the wet ingredients into the dry ingredients. Stir just until the shortcake dough is combined.

STEP FIVE: Generously flour your work surface. 

STEP SIX: Gently shape the shortcake dough into a ball. Lightly flour the top of the dough.

STEP SEVEN: Gently roll the dough to ⅓ to ½-inch thickness on the floured surface.

STEP EIGHT: Using a round cookie or biscuit cutter, or a large mouth glass, cut 6 circle shortcakes. Space the shortcake circles 3 inches apart on the prepared baking sheet. 

STEP NINE: Lightly sprinkle the decorator’s sugar on top of the shortcakes.

STEP TEN: Bake for 12 to 15 minutes, until the tops are golden brown. 

STEP ELEVEN: Allow the shortcakes to completely cool on the pan or a wire rack.

STEP TWELVE: Just before serving, remove the peaches from the refrigerator and stir to make sure the sugar has dissolved.

STEP THIRTEEN: Using either a knife or your hands, split open the shortcakes. Generously spoon the peaches over the shortcake. Garnish with a generous tablespoon of thawed whipped topping and lightly dust with ground nutmeg.

How To Serve

Serve this perfect shortcake dessert with a scoop of vanilla ice cream on the side. It is a simple summer treat that celebrates fresh ripe seasonal fruit. Add iced tea to wash down this decadent dish.

MORE PEACH RECIPES

Dump Cakes

Easy Peach Dump Cake

Cobblers & Crisps

The Best Peach Cobbler Recipe

Storage

IN THE FRIDGE: Store any leftover peaches separate from the shortcakes. Place peaches in an airtight container in the refrigerator for up to 4 days. The shortcakes should be stored either in an airtight container or Ziploc bag, at room temperature, for up to 3 days.

IN THE FREEZER: You can also freeze the peaches in an airtight container or Ziploc bag for up to 6 months. 

When you find yourself with an abundance of ripe peaches during peach season, this perfect peach shortcake is the way to go. Fluffy sponge cakes topped with sweet summer peaches for a simple dessert that celebrates this fantastic fruit.

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Peach Shortcake

5 from 1 vote

Fresh summer peaches are the stars in this twist on the classic dessert. So, grab that basket of peaches at the farmer's market and whip up this easy peach shortcake full of sweet fruity goodness.

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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Peach Topping

• 6 to 7 medium-sized fresh peaches peeled, pitted, and sliced
• ¼ cup granulated sugar
• 2 tablespoons lemon juice

Shortcake

• 2 ¼ cup all-purpose flour plus extra for flouring the work surface
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup buttermilk
• ½ cup salted sweet cream butter melted and cooled
• 1 large egg slightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons decorators sugar
• whipped topping thawed (optional topping)
• ground nutmeg optional light garnish

Instructions

 

Peach Topping

• Using a medium-sized mixing bowl, combine the fresh sliced peaches, granulated sugar, and lemon juice. Stir the peaches until the sugar and lemon are well incorporated. Cover tightly and chill in the refrigerator until ready to serve.

Shortcake

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
• Using a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Set it aside.
• Using a medium-sized mixing bowl, whisk together the buttermilk, melted and cooled butter, egg, and vanilla extract.
• Slowly stir the wet ingredients into the dry ingredients. Stir just until the shortcake dough is combined.
• Generously flour your work surface.
• Gently shape the shortcake dough into a ball. Lightly flour the top of the dough.
• Gently roll the dough to ⅓ to ½-inch thickness.
• Using a round cookie cutter or a large mouth glass, cut 6 circle shortcakes. Space the shortcake circles 3 inches apart.
• Lightly sprinkle the decorator’s sugar on top of the shortcakes.
• Bake for 12 to 15 minutes until the tops are golden.
• Allow the shortcakes to cool completely.
• Just before serving, remove the peaches from the refrigerator and stir to make sure the sugar has dissolved.
• Using either a knife or your hands, split open the shortcakes. Generously spoon the peaches over the shortcake. Garnish with a generous tablespoon of thawed whipped topping and lightly dust with ground nutmeg.

Notes

• When you are peeling and slicing the peaches into thin wedges, it is very important not to wear any light-colored clothing. Peach juice, while yummy, will stain.
• This step is called macerating the fruit and helps draw out the natural juices and sweetness while the sugar and fruit sit.
•  If you do not want to roll out the shortcake, you can scoop out ⅓ cup of dough. Place 3 inches apart and dust with the decorator’s sugar. Bake as instructed above.

Nutrition

Calories: 490kcal | Carbohydrates: 76g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 272mg | Potassium: 499mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1057IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 3mg

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