Peach Shortcake

A shortcake split in half and filled with peaches and whipped cream on a plate.

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Peach shortcake - Buttery, flaky biscuits filled with juicy macerated peaches and sweetened whipped cream. A simple summer dessert that comes together in under an hour!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American, British

Servings: Servings

Calories: 388kcal

Author: Natasha Minocha

Ingredients

Shortcake / Biscuits

2 cups All-purpose flour
1 cup Whole wheat flour
1/4 cup Granulated sugar Plus extra for sprinkling on top
1 tbsp Baking powder
1/2 cup Butter, chilled and cubed
3/4 cup Milk Plus extra for brushing on top

Peach Filling

5 Peaches, sliced
1/4 cup Granulated sugar

Whipped Cream

1 cup Whipping cream, chilled
2 tbsp Sugar

US Customary - Metric

Instructions

Peach Filling

Combine the sliced peaches and sugar in a bowl. Set aside.
5 Peaches, sliced, 1/4 cup Granulated sugar

Shortcakes /Biscuits

Preheat your oven to 220 C / 425 F. Line a baking tray with parchment paper.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and sugar.
2 cups All-purpose flour, 1 cup Whole wheat flour, 1/4 cup Granulated sugar, 1 tbsp Baking powder3/4 cup Milk
Add the cubed butter and rub it into the dry ingredients with your fingertips until it looks like coarse breadcrumbs.
1/2 cup Butter, chilled and cubed
Pour in the milk. Mix until just incorporated.
3/4 cup Milk
Turn it out onto a floured surface and gently bring it together in a ball. Don't overwork the dough. No kneading is required.
Flour your hands and pat the dough into a 1" thick circle. Use a 2.5" round cookie cutter and cut out 10-12 discs.
Place these on the prepared tray. Brush with milk and sprinkle some granulated sugar on top.
Bake at 220 C / 425 F for 10-12 minutes or until the tops are golden brown.
Let the shortcakes cool.

Whipping Cream

Combine the whipping cream and sugar in a mixing bowl.
Beat on medium-high speed until soft peaks form.
1 cup Whipping cream, chilled, 2 tbsp Sugar

Assembly

Once the shortcakes are cooled, split them in half. Add a spoonful of sweetened whipped cream to the bottom half. Spoon the peach mixture with the juices on top. Cover with the second half of the shortcake /biscuit.
Serve immediately. Enjoy!

Notes

Make sure your butter and milk are cold, because that’s what gives the peach shortcake the tender, flaky layers.
If your dough has clumps of butter in it, don’t worry. They create tiny, airy pockets in the dough and help it rise better.
Please don't knead the dough, just use your hands to bring it together. Avoid overworking the dough as that can result in dense biscuits.
Macerating tenderizes the peaches just a touch and helps draw out the juices. Think of it as a sweet, peach-flavored syrup to soak into your biscuits.

Nutrition