Pair up the most delicious biscuits with fresh peaches and whipped cream with this Peach Shortcake recipe. These sweet treats are perfect for breakfast, a quick snack, or even a delicious dessert after eating dinner!
Summer peaches from the farmer’s market make the best peach shortcakes. Pump up the peach flavor with a hint of peach schnapps and let that homemade biscuit soak it all up!
Easy Peach Shortcake Recipe
Are you someone who absolutely loves the fresh taste of sweet peaches? There is something naturally delicious and refreshing about biting into a peach. If it’s one of your favorite fruits, you’ll love this Peach Shortcake recipe. It’s a simple, easy-to-follow recipe that will leave you with some of the most delicious biscuit-like goodies to devour with family and friends.
Why You’ll Love the Peach Shortcake Recipe
- These shortcakes are perfect for all occasions. You can eat them in the morning as a light breakfast, in the middle of the day to keep you full, or even at night as a sweet treat after dinner.
- They’re perfect for peach lovers. If you enjoy fresh peaches, peach cobbler, and other peach-flavored goodies, you’re going to love this simple, stress-free Peach Shortcake recipe.
- You don’t need a lot of ingredients to make these sweet-baked treats. There is a good chance you already have what you need at home! If not, you can find what you need at the grocery store with ease.
Peach Shortcakes Ingredients
If you’d like to make this Shortcake Biscuit Recipe, you’re going to need a few essential ingredients. Make sure you head to your grocery store and grab the following items to prepare this recipe:
- Peaches – You’ll need two pounds of peaches. You’re going to need to peel them, slice them in half, remove the pit, and then cut them into wedges.
- Sugar – Adding granulated sugar will give your peaches an even sweeter, more delicious flavor.
- Peach Schnapps – Although entirely optional, you can use about two tablespoons of peach schnapps with your peaches.
- Flour – Use at least two cups of flour for the shortbread.
- Buttermilk – The addition of buttermilk contributes to the taste and texture of the shortbread.
- Butter – Be sure to melt your butter and allow it to cool before combining it with the rest of the shortbread ingredients.
You’ll also need some salt, an egg, baking powder, and more sugar for the shortbread. When preparing the whipped cream, you’ll need to combine heavy cream with a tablespoon of sugar and some vanilla extract!
Do I have to use fresh peaches for this recipe?
It’s definitely best to use fresh peaches for this recipe because they have that juicy, flavorful taste that makes them even more enjoyable. However, it’s possible to prepare this recipe with canned peaches if you absolutely need to do so. If you’re planning to use canned peaches, be sure to drain them of the excess juice to prevent the shortbread from getting soggy.
Can I use prepared whipped cream?
If you don’t want to prepare the whipped cream from scratch, you can always use Cool Whip or any other type of whipped cream that you personally prefer. However, making it from scratch is so simple, and it’ll taste even better. You’ll love it if you give it a try!
Is it possible to prepare these shortcakes with other fruits?
Yes. You can make these shortcakes with other fruits, including strawberries, raspberries, and even blueberries. You might want to add some extra fruits with the peaches for added flavor, but it’s entirely up to you.
How do I serve these Peach Shortcakes?
When serving the shortcakes, whip your heavy cream, mix your peach pulp with the macerated peaches, slice your biscuit in half, and then layer the peaches with whipped cream on top before serving.
Recipe Notes & Tips
- You can bake your biscuits a day ahead of time if you’d like to save yourself time the next day when preparing the peaches and whipped cream.
- If you decide to make the biscuits a day ahead of time, be sure to reheat them in the oven at 350 degrees for about five minutes to warm them up before serving them with whipped cream and peaches.
- You can add a drizzle of caramel on top of the whipped cream and biscuits as a finishing touch. While it’s optional, it pairs well with the other ingredients used to make these delicious Peach Shortcakes.
If you’re a peach lover, these shortcakes are a must-try. They have the perfect taste and texture that will keep you coming back for more.
Looking for more Peach Recipes? I’ve got ya covered!
- Peaches and Cream Ice Cream
- Peach Lemonade
- Grilled Peaches on Pound Cake
- Puff Pastry Tart with Peaches and Prosciutto
- Peach Chicken Picante
- Peach Prosecco Cocktail
- Fresh Peach Salsa
These Peach Shortcakes are the perfect summer treat and also great for a last-minute dessert idea. You don’t want to miss out on these.
For the Peaches
- 2 pounds peaches - peeled, halfed, pitted, cut into wedges
- 6 tablespoons sugar
- 2 tablespoons peach schnapps (optional)
For the Shortbread
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspon salt
- 2/3 cup buttermilk
- 1 egg
- 8 tablespoons butter, melted and cooled
For the Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Prepare the Peaches
- Gently toss 3/4 of the prepared peaches with 1./4 cup sugar in a bowl. Set it aside for 30-minutes to soften and macerate. In a separate bowl, add the remaining peaches, sugar, and peach schnapps. Microwave until the peaches are bubbling - about 90 seconds. Use a potato masher or the back of a fork to crush the peaches. Set aside.
Bake the Biscuits
- Preheat the oven to 475 degrees F. Line the baking sheet with parchment paper.
- Whisk together the flour, 1 tablespoon of sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter. The butter will form clumps as it cools from the buttermilk.
- Add the buttermilk mixture to the dry ingredients and stir with a wooden spoon. There should be no dry flour remaining. Stir vigorously for 30 seconds to get a thick batter.
- Measure out using a 1/3 cup for each biscuit or use an ice cream scooper. I left tops domed to make tall shortcakes. Sprinkle the top of each biscuit with the remaining sugar.
- Bake for 15 minutes. Tops should be golden and crisp. Transfer to a cooling rack and let cool for 15 minutes.
Serve the Peach Shortcakes
- Whip the heavy cream, sugar, and vanilla extract until soft peaks form.
- Mix the peach pulp together with the macerated peaches.
- Slice the biscuit in half.
- Layer the peaches with whipped cream on the shortcake and serve.
The biscuits can be baked a day ahead. Reheat the biscuits in a 350-degree oven for 5 minutes to warm up before serving.
Amount Per Serving: Calories: 520Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 427mgCarbohydrates: 69gFiber: 3gSugar: 35gProtein: 8g
Nutrition information isn’t always accurate.