Peach Shortcakes

Peach Shortcake | wildwildwhisk.comEven though I’m looking forward to Fall, I’m not sure if I’m ready to let go of the summer’s ripe and deliciously sweet peaches. Maybe this is exactly why the weather is so fickle… we always want the best of both worlds. Anywho… peaches were on sale at my local market over the weekend for only 48 cents a pound. So I got myself a bag knowing there will always be something I can make with peaches… beside eating them of course.

I ponder over peach pie, peach scones, peach ice cream… I want to make/eat them all! But I decided on the peach shortcakes in the end. I somehow missed out on strawberry shortcakes during strawberry season. So I guess this will make up for that.

Peach Shortcake | wildwildwhisk.comWe start with ripe but firm peaches, soaked in a little bit (or a lot) of sugar (you can always adjust to your taste), spoon over butter shortcake and topped with a generous mound of whipped cream. Go ahead and add ice cream to it if you want, I don’t know why I didn’t think of that until I start typing up this post. No worries, I still have a few more shortcakes left, ice cream noted for dessert tonight!

Peach Shortcake | wildwildwhisk.comPeach Shortcake | wildwildwhisk.comPeach Shortcake | wildwildwhisk.comThe shortcake recipe is adapted from BHG Cook’s Secrets magazine issued August 2013. It was apparently a special interest one time publication, I picked it up at the local grocery store while waiting in the check out line because the cover has an amazing looking berry crostata. That crostata was love at first sight… but then the shortcake stole my heart. 

Peach Shortcake |

5.0 from 1 reviews
Peach Shortcakes
Prep time
Cook time
Total time
Serves: 8
For the shortcakes:
  • 1 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup cold butter
  • 1/2 cup yogurt (I had vanilla honey Greek yogurt at the time)
  • 3 tablespoon milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Turbinado sugar for sprinkling the top of shortcakes
For the peach:
  • 3 – 4 peaches, ripe but firm
  • 1/4 cup granulated sugar
For the cream:
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  1. Pit and dice the peaches into bite size pieces and toss with 1/4 cup of sugar. Refrigerate until ready to use.
  2. Preheat the oven to 400°F.
  3. Add flour, sugar, baking powder, baking soda and salt to a medium bowl and whisk to combine all the dry ingredients.
  4. Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
  5. Mix the egg, yogurt, milk and vanilla in a small bowl or measuring cup and beat to combine.
  6. Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
  7. Use a large ice cream scoop to portion the dough onto a parchment paper lined baking sheet. My ice cream scoop is about 2 oz, or a quarter cup. This will give you 8 shortcakes.
  8. Sprinkle the top of plenty of turbinado sugar.
  9. Bake at 400°F for 15 minutes. The shortcakes should be lightly brown on the top, more brown on the bottom, and an inserted toothpick in the middle should come out clean.
  10. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
  11. Chill a mixing bowl and the whisk attachment in the refrigerator for about 15 - 30 minutes before making whipped cream.
  12. Add the heaving whipping cream, 1/4 cup of sugar and vanilla extract to the chill mixing bowl and mix on medium high speed until stiff peak.
  13. To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, spoon some prepared peach mixture onto the bottom portion of the short cake, top with a generous spoon of whipped cream, place the top portion on top of the whipped cream. Add more peaches and whipped cream on top of shortcake as desired. Enjoy right away.
*confession* I totally had this shortcake for lunch after taking these pictures… I was really hungry too so I pretty much inhaled it…

Peach Shortcake |


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  1. March 13, 2018 /

    I’m craving peaches right now as we’re just about to head into Autumn here and I’m going to miss them. This shortcake looks just lovely

  2. September 20, 2014 /

    I have never tried peach shortcakes before.. I have only ever had strawberry. Definitely something that I need to make asap as they look so delicious!

  3. September 19, 2014 /

    I agree. I want to buy at least one other batch of peach before the fall. Possibly to make this because it looks so freaking good!

    • Trang
      September 19, 2014 /

      You totally should! Peaches are so sweet right now, I can just sit here and eat one after another… just like I did with these shortcakes… 😛

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