Homemade Peach Shortcake

Featured in: Best Dessert Recipes to Satisfy Your Sweet Tooth

This delightful peach shortcake features homemade buttery biscuits that are sliced and layered with a fresh peach coulis, sliced peaches, and vanilla-infused whipped cream. The biscuits are made from scratch with flour, butter and cream, baked until golden brown. A simple peach coulis adds moisture and intense flavor, while the fresh sliced peaches provide texture and sweetness. The dessert is finished with a generous drizzle of warm butterscotch sauce, creating the perfect summer treat that balances rich, creamy elements with the bright flavor of seasonal peaches.

Chef with a smile, ready to cook and serve.
Updated on Thu, 15 May 2025 22:18:53 GMT
A slice of peach pie with whipped cream on a white plate. Pin it
A slice of peach pie with whipped cream on a white plate. | recipesbysandra.com

This classic Peach Shortcake transforms summer's juiciest peaches into a dessert that balances rustic charm with elegant presentation. The buttery biscuits provide the perfect foundation for sweet peaches and billowy whipped cream, creating a dessert that feels both nostalgic and special.

I first made this shortcake for my grandmother's 80th birthday celebration, and it's become our family's signature summer dessert. The look of pure joy on her face when she took her first bite is something I'll never forget.

Ingredients

  • Flour: Forms the foundation of our tender biscuits; keep it unbleached for best flavor
  • Baking powder: Creates the perfect rise; look for aluminum-free to avoid any metallic taste
  • Unsalted butter: Provides richness and flavor; use European-style for higher fat content
  • Heavy cream: Adds moisture to the biscuits and creates luxurious whipped topping
  • Fresh peaches: The star; select firm but fragrant fruits that yield slightly to pressure
  • Sugar: Enhances the natural sweetness of peaches rather than overpowering them
  • Vanilla extract: Adds depth to the whipped cream; use pure rather than imitation
  • Kirsch: Optional but adds subtle sophisticated cherry notes to the peach coulis

Step-by-Step Instructions

Prepare the biscuit dough:
Sift dry ingredients together to ensure even distribution of leavening agents. Cut cold butter into small pieces and incorporate until mixture resembles coarse cornmeal. The key is keeping everything cold to create flaky layers. Add cream just until dough comes together without overworking.
Shape and bake the biscuits:
Roll dough to ¾-inch thickness on a lightly floured surface. Cut straight down with a sharp biscuit cutter without twisting to ensure proper rising. The egg yolk glaze creates a beautiful golden crust while adding a subtle richness to each bite.
Create the peach coulis:
Gently crush peeled diced peaches with sugar using your hands. This technique releases their natural juices while maintaining some texture. The maceration process develops deeper flavor as the peaches sit letting their natural sweetness fully develop.
Whip the cream:
Begin whipping cold cream until it thickens before adding sugar and vanilla. This gradual approach creates a stable whipped cream that holds its shape without becoming grainy or separating.
Assemble the shortcakes:
Split warm or room temperature biscuits horizontally. Layer with peach coulis allowing the juices to soak into the biscuit for maximum flavor. Add fresh peach slices and a generous dollop of whipped cream before crowning with the biscuit top and drizzling with butterscotch sauce.
A stack of peach cake with whipped cream on a plate. Pin it
A stack of peach cake with whipped cream on a plate. | recipesbysandra.com

I particularly love the addition of kirsch in the peach coulis. My aunt from Alsace taught me this trick years ago and it elevates the dessert without overwhelming the delicate peach flavor. The subtle cherry undertone creates a complexity that makes guests wonder what your secret ingredient might be.

Seasonal Variations

While peak summer peaches create the most spectacular version of this dessert don't feel limited to just one season. In spring try substituting strawberries for an equally delightful experience. Late summer brings opportunities for blackberry or plum variations while fall welcomes warm spiced apple versions. The biscuit base remains your canvas for seasonal creativity.

A slice of peach pie on a white plate. Pin it
A slice of peach pie on a white plate. | recipesbysandra.com

The Importance of Temperature

Temperature plays a crucial role in this dessert. The contrast between warm biscuits and cold cream creates a sensory experience that elevates the dish. If making ahead warm the biscuits slightly before serving. Allow refrigerated peaches to come to room temperature for maximum flavor as cold temperatures dull sweetness and aroma.

Serving Suggestions

For casual family dinners present the shortcakes family style allowing everyone to build their own. When entertaining create a shortcake bar with various fruits toppings and sauces. For more elegant presentations construct individual shortcakes on dessert plates and garnish with mint sprigs edible flowers or a light dusting of powdered sugar.

Frequently Asked Questions

→ Can I make the biscuits ahead of time?

Yes, you can make the biscuits up to a day ahead. Store them in an airtight container at room temperature. You may want to briefly warm them in a 300°F oven for 5 minutes before serving to restore their texture.

→ What can I substitute for kirsch in the peach coulis?

Kirsch is optional, but if you'd like to add a similar flavor, you can substitute with a splash of brandy, rum, or even a few drops of almond extract for a complementary flavor without alcohol.

→ How do I easily peel peaches?

The easiest way to peel peaches is to blanch them. Score an X on the bottom of each peach, drop them in boiling water for 30-60 seconds, then transfer to ice water. The skins should slip off easily with your fingers or a paring knife.

→ Can I use canned peaches instead of fresh?

While fresh peaches provide the best flavor and texture, you can substitute drained canned peaches in a pinch. Reduce or omit the added sugar since canned peaches are typically already sweetened.

→ What's the best way to achieve flaky biscuits?

For the flakiest biscuits, ensure your butter is very cold, work the dough minimally, and avoid twisting the biscuit cutter when cutting (press straight down and up). Chilling the cut biscuits for 15 minutes before baking also helps develop flaky layers.

→ How long will the assembled shortcakes keep?

Assembled shortcakes are best eaten immediately as the biscuits will soften from the fruit juices. If needed, you can store components separately and assemble just before serving.

Peach Shortcake

Flaky homemade biscuits layered with sweet peaches, whipped cream, and finished with warm butterscotch sauce.

Prep Time
35 Minutes
Cook Time
20 Minutes
Total Time
55 Minutes
By: Sandra


Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 individual shortcakes)

Dietary: Vegetarian

Ingredients

→ Biscuits

01 280g flour
02 2 teaspoons baking powder (preferably aluminium-free)
03 1 teaspoon salt
04 1 1/2 tablespoons sugar
05 115g unsalted butter, chilled and cut into cubes
06 160ml heavy cream or buttermilk

→ Biscuit Glaze

07 1 egg yolk
08 1 teaspoon heavy cream or milk

→ Peach Coulis

09 4 large peaches, peeled and diced
10 2 tablespoons sugar
11 A few drops of kirsch (optional)

→ Whipped Cream

12 375ml heavy cream
13 3 tablespoons sugar
14 1 teaspoon vanilla extract

→ Assembly

15 6 large peaches, peeled, sliced, and tossed in a bit of sugar
16 Butterscotch sauce for drizzling

Instructions

Step 01

Preheat the oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.

Step 02

Sift the flour, baking powder, salt, and sugar into a bowl. Using a pastry blender, cut in the butter until it's in pieces the size of corn kernels. You can also use a food processor or stand mixer with the paddle attachment.

Step 03

Add the cream or buttermilk and mix until just blended.

Step 04

On a lightly floured countertop, briefly knead the dough just until it comes together. Do not overwork the dough; it's better to work it less and have rustic-looking biscuits than ones that are tough.

Step 05

Roll the dough until it's 2 cm thick and with a 10 cm biscuit cutter, cut out six individual biscuits, dipping the cutter in flour between cutting each biscuit. You can gather the scraps and re-roll to cut out a few more biscuits. Place the biscuits on the prepared baking sheet.

Step 06

Mix the egg yolk with the cream or milk. Brush just the tops of the biscuits with the glaze.

Step 07

Bake for 15 to 20 minutes, until they're browned on top and up the sides. Remove from oven and let cool.

Step 08

Mix the diced peaches with 2 tablespoons of sugar and kirsch (if using) with your hands, squeezing firmly to mash the fruit and help it release its juices. Let stand at least an hour.

Step 09

Whip the cream until it begins to get stiff, then whip in the sugar and vanilla extract and continue to whip until it holds its shape.

Step 10

Slice the peaches and toss them in a bowl with a sprinkling of sugar.

Step 11

Cut each biscuit in half and place the bottoms on six plates. Divide the peach coulis amongst the biscuits, pressing it in a bit with a spoon to encourage the juices to saturate the biscuit. Add a few peach slices on top of each, then add a generous dollop of cream. Finish with the rest of the peach slices and top with the crown of the biscuit. Drizzle with warm butterscotch sauce.

Notes

  1. For the best texture, avoid overworking the biscuit dough.
  2. The peach coulis can be made in advance to enhance flavor development.
  3. Warm the butterscotch sauce before drizzling for optimal consistency.

Tools You'll Need

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Pastry blender or food processor
  • Biscuit cutter (10 cm)
  • Mixing bowls
  • Whisk or stand mixer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream)
  • Contains gluten (flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 29 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g