Best 11 Peach Shortcake Recipes

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In the realm of classic desserts, few treats are as beloved as the peach shortcake. This delectable dish, often associated with summer gatherings and backyard barbecues, combines the sweetness of ripe peaches with the fluffy softness of homemade shortcake biscuits. While the traditional recipe holds a special place in many hearts, there's a world of variations to explore that offer unique twists on this timeless favorite. From a gluten-free version that caters to dietary restrictions to a delightful brown sugar variation that adds a hint of caramel richness, this article presents a collection of diverse and enticing peach shortcake recipes. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking an impressive dessert to wow your guests, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight.

Here are our top 11 tried and tested recipes!

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

GINGER-PEACH SHORTCAKE



Ginger-Peach Shortcake image

There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 18

5 medium peaches, peeled and sliced
1/4 cup sugar
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
2 tablespoons chopped crystallized ginger, optional
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Nutrition Facts :

PEACH SHORTCAKE



Peach Shortcake image

With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup cold butter
2/3 cup milk
FILLING:
1-1/2 pound ripe fresh peaches or nectarines, peeled and thinly sliced
6 tablespoons brown sugar, divided
1/4 teaspoon ground ginger
1 cup heavy whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h10m

Yield 12

Number Of Ingredients 7

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 pint vanilla ice cream, softened
1 pkg. (4 serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
¼ cup raspberry preserves
12 small peach slices
12 raspberries

Steps:

  • Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm.
  • Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

PEACH SHORTCAKE



Peach Shortcake image

Categories     Cake     Bake     Peach     Summer

Yield makes 1 (8-inch) cake

Number Of Ingredients 11

1 1/2 pounds fresh peaches or nectarines, peeled and thinly sliced
7 tablespoons (packed) light brown sugar
1 tablespoon Bourbon
1/4 teaspoon ground ginger
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold
2/3 cup whole milk
1 cup heavy cream
1/4 cup chopped pecans, toasted

Steps:

  • Heat the oven to 425°F.
  • In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the Bourbon, and the ginger. Set the mixture aside while you make the cake.
  • In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
  • Pat the dough evenly into a greased 8-inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
  • When ready to serve, whip the cream with the remaining 1 tablespoon brown sugar until stiff peaks form.
  • Split the shortcake into two layers; place the bottom layer on a serving platter. Spoon half of the peach mixture over the cake and top with half of the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle with the pecans and serve.

PEACH SHORTCAKE



Peach Shortcake image

A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 10-12 individual shortcakes

Number Of Ingredients 6

1 recipe Flaky Buttery Biscuits, topped with mixture of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
1 pound fresh ripe peaches or nectarines, peeled and sliced
2 tablespoons fresh orange juice
2 tablespoons Triple Sec liqueur, optional
1 tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
  • While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
  • If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

CARAMELIZED PEACH AND MASCARPONE SHORTCAKE



Caramelized Peach and Mascarpone Shortcake image

Provided by Dan Langan

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 18

4 eggs, room temperature
2 cups sugar
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla bean paste
1 teaspoon powdered gelatin
1 2/3 cups mascarpone
3/4 cup confectioners' sugar, sifted
3/4 cup cold heavy cream
2 teaspoons vanilla extract
1 pound peaches, unpeeled, cut into wedges (about 3 peaches)
3 tablespoons sugar
2 pinches sea salt
1 tablespoon butter
White chocolate wedges, for garnish, optional

Steps:

  • For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment.
  • In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes.
  • Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside.
  • Sift together the flour, baking powder and salt. Set aside.
  • With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides.
  • Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined.
  • Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes.
  • Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds.
  • For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve.
  • In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks.
  • Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use.
  • For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl.
  • Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes.
  • To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out.
  • Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges.
  • Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using.
  • Repeat to make 6 shortcakes total.

PEACH-TARRAGON SHORTCAKE



Peach-Tarragon Shortcake image

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Kid-Friendly     Peach     Summer     Tarragon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

Peaches:
4 large ripe peaches
2 sprigs tarragon
1/4-1/2 cup sugar
Shortcake and assembly:
4 tablespoons (1/2 stick) unsalted butter
1 sprig tarragon
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
2 teaspoons sugar, plus more for sprinkling
1 1/2 cups chilled heavy cream
Whipped cream (for serving)

Steps:

  • Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
  • Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  • Shortcake and assembly:
  • Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  • Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  • Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
  • Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
  • Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

A sprig of fresh mint on top of each serving will give it extra "wow" appeal.

Provided by Taste of Home

Time 10m

Yield 12 servings.

Number Of Ingredients 7

1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
2 cups vanilla ice cream, softened
1 package (3 ounces) JELL-O® Peach Flavor Gelatin
4 cups cubed pound cake
1/4 cup red raspberry preserves
12 small peaches, sliced
12 fresh raspberries

Steps:

  • In a large bowl, combine whipped topping, ice cream and gelatin powder; beat until well blended. Spoon into an 8-in. square dish; freeze 3 hours or until firm., To serve, drizzle with preserves. Cut into squares and top each square with 1 peach slice and 1 raspberry. Store leftovers in freezer.

Nutrition Facts :

PEACH AND STREUSEL SHORTCAKE



Peach and Streusel Shortcake image

Dessert ready in 40 minutes! Relish this delicious shortcake that's made with Bisquick® mix and topped with peach and pecan.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 10

2 1/3 cups Original Bisquick™ mix
3 tablespoons packed brown sugar
1 cup sour cream
2 tablespoons butter or margarine, melted
2 tablespoons packed brown sugar
1 tablespoon butter or margarine, softened
1/4 cup chopped pecans
1 can (29 oz) sliced peaches, drained
Sweetened whipped cream
Additional chopped pecans, if desired

Steps:

  • Heat oven to 400°F. In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar, sour cream and 2 tablespoons butter until soft dough forms.
  • In ungreased 9-inch square pan, press dough, using fingers coated with Bisquick mix. In small bowl, mix 2 tablespoons brown sugar, 1 tablespoon butter and the pecans. Sprinkle mixture over dough.
  • Bake 20 to 25 minutes or until golden brown. Cut warm shortcake into 6 wedges. Split each wedge. Fill and top with sliced peaches. Top with whipped cream and additional chopped pecans.

Nutrition Facts : Calories 470, Carbohydrate 52 g, Cholesterol 55 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 21 g, TransFat 2 1/2 g

PEACH SHORTCAKE MUFFINS



Peach Shortcake Muffins image

Make and share this Peach Shortcake Muffins recipe from Food.com.

Provided by CrystalB

Categories     Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 10

1 2/3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
6 tablespoons margarine
1 cup milk
1 2/3 cups peaches, peeled and coarsely chopped (fresh or canned)
2 tablespoons sugar
1/2 teaspoon cinnamon

Steps:

  • Combine first five ingredients in large bowl.
  • Cut in margarine with pastry blender until mixture is crumbly.
  • Add milk and peaches, stirring just until blended.
  • Spoon into greased muffin cups (paper liners do not work very well with this recipe).
  • Sprinkle with topping mixture.
  • Bake at 400F for 20-25 minutes or until set and golden.

Tips:

  • Choose ripe, juicy peaches: The quality of your peaches will greatly impact the flavor of your shortcake. Look for peaches that are fragrant, have a deep yellow or orange color, and give slightly when pressed.
  • Macerate the peaches: Macerating the peaches in sugar and lemon juice helps to draw out their natural juices and intensify their flavor. Be sure to let them sit for at least 30 minutes before using.
  • Use high-quality ingredients: The better the ingredients you use, the better your shortcake will be. Use real butter, fresh cream, and high-quality flour.
  • Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix just until the ingredients are combined and the dough comes together.
  • Bake the biscuits until they are golden brown: The biscuits should be baked until they are golden brown and cooked through. This will take about 12-15 minutes.
  • Serve the shortcake warm: Shortcake is best served warm, with whipped cream and fresh peaches.

Conclusion:

Peach shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its flaky biscuits, juicy peaches, and creamy whipped cream, it's the perfect way to enjoy the fresh flavors of summer. So next time you're looking for a delicious and easy dessert, give this peach shortcake recipe a try.

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