Vintage Peach Shortcake Recipe

Name: Peach Shortcake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 to 7 medium-sized fresh peaches (peeled, pitted, and sliced); ¼ cup granulated sugar; 2 tablespoons lemon juice; 2¼ cups all-purpose flour (plus extra for flouring the work surface); ⅓ cup granulated sugar; 1½ 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)

close up shot of Peach Shortcake with a bite taken out of it on a plate

Grab that basket of peaches at the farmer's market and whip up this easy peach shortcake full of sweet fruity goodness.

Jump to Recipe

Table of Contents

Peach Shortcake Ingredients
Substitutions And Additions
How To Make This Peach Shortcake Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
More Recipes We Love

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.

close up shot of Peach Shortcake on a plate

Peach Shortcake Ingredients

Peach Shortcake raw ingredients that are labeled

The peach shortcake is a delectable dessert that combines the sweet flavors of fresh peaches with a delicate, slightly sweet shortcake.

The peach topping features ripe peaches enhanced with sugar and lemon juice, offering a perfect balance of sweetness and tanginess.

The shortcake itself is tender and buttery, made with buttermilk, sweet cream butter, and a touch of vanilla.

You’ll need:

For The Peach Topping:

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

PRO TIP

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.

For The Shortcake

2¼ cups of all-purpose flour + extra for flouring the work surface
⅓ cup of granulated sugar
1½ teaspoons of baking powder
½ teaspoon of baking soda
¾ cup of buttermilk
½ cup of salted sweet cream butter, melted and cooled
1 large egg, slightly beaten
1 teaspoon of vanilla extract
2 tablespoons of decorators sugar
Whipped topping, thawed (optional topping)
Ground nutmeg (optional light garnish)

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 two 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

Let’s dive into making the peach topping first, followed by baking the soft shortcake base.

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.

OUR RECIPE DEVELOPER SAYS

This step is called macerating the fruit and helps draw out the natural juices and sweetness while the sugar and fruit sit.

peaches, sugar, and lemon juice combined

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.

flour, sugar, baking powder, and baking soda whisked together

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

buttermilk, butter, egg, and vanilla extract whisked together in a bowl

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

wet ingredients stirred into the dry ingredients

STEP FIVE: Generously flour your work surface.

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

floured on a wooden board and shape shortcake dough into a ball

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

dough being rolled out on a wooden board

STEP EIGHT: Using a round cookie or biscuit cutter, or a large mouth glass, cut six circle shortcakes.

Space the shortcake circles three inches apart on the prepared baking sheet.

PRO TIP:

If you do not want to roll out the shortcake, you can scoop out ⅓ cup of dough. Place three inches apart and dust with the decorator’s sugar. Bake as instructed above.

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.

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.

MORE PEACH RECIPES

Dump Cakes

Peach Dump Cobbler

Muffins

Peach Cobbler Muffins

Storage

After savoring the deliciousness of your Peach Shortcake, you might be wondering how to store any leftovers or prep ahead for future cravings.

MAKE AHEAD: If you want to get a head start, you can prepare the components in advance.

Store the baked shortcake in an airtight container at room temperature for up to one day.

The peach topping can be kept in a separate container in the fridge for up to two days.

When ready to enjoy, assemble the shortcake just before serving for the freshest taste.

IN THE FRIDGE: Store any leftover peaches separate from the shortcakes. Place peaches in an airtight container in the refrigerator for up to four days.

The shortcakes should be stored either in an airtight container or Ziploc bag, at room temperature, for up to three days.

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

REHEATING: When you’re ready to enjoy your stored shortcake, there are a few ways to reheat it.

For the shortcake, preheat your oven to 350°F (175°C), place it on a baking sheet, and warm it for about 10-15 minutes until it’s heated through.

Alternatively, you can use a microwave but do so in 15-second intervals to avoid overcooking and drying it out.

For the peach topping, gently reheat it in a saucepan over low heat, stirring occasionally until it’s warmed to your liking.

close up shot of Peach Shortcake with a piece of it taken out of it with a fork

Why We Love This Recipe

SUMMER IN EVERY BITE: This dessert encapsulates the essence of summer with its juicy, ripe peaches. The natural sweetness and vibrant flavors of the peaches shine through.

EASY TO MAKE: The recipe is designed for home cooks of all levels. With step-by-step instructions and helpful tips, it’s a breeze to make, even for beginners. You’ll achieve professional-looking and tasting results effortlessly.

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.

Frequently Asked Questions

Can I use frozen peaches?

While fresh peaches are best, you can use frozen or canned peaches in a pinch. If you are using canned peaches, skip the macerating step, as they are already sweetened.

Can I use store-bought shortcakes or another biscuit recipe?

If you have a preferred shortcake or biscuit base that you like using for shortcake recipes, you are more than welcome to use that instead.

Can I use different fruit for this shortcake recipe?

This recipe would be delicious with any fruit you choose. Fresh fruit is best, but there is no reason you can’t use canned fruit at a different time of the year.

More Recipes You’ll Love

Peach Shortcake

5 from 1 vote

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

Cook Time 15

Total Time 30

Servings shortcakes

Print Recipe Pin Recipe Review Recipe

Ingredients

Peach Topping

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

Shortcake

2¼ cups all-purpose flour plus extra for flouring the work surface
⅓ cup granulated sugar
1½ 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.
Letting the peaches sit in the sugar and lemon juice 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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

More Recipes We Love

Blueberry Recipes

Raspberry Recipes

Lemon Recipes

Strawberry Recipes

Our Favorite Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer