Enjoy the best of peach season with this easy Peach Shortcake recipe. Buttery shortcake biscuits are piled high with clouds of whipped cream and macerated fresh peaches with sweet basil. Nothing can sweeten your day more!
Summer is the best time for fresh fruit desserts, we have all kind of delicious and juicy berries perfect for a mixed berry cobbler or a strawberry and cream pie, not to mention aromatic and flavorful stone fruits like peaches, plums and apricots. It is also my favorite season to wander around the local farmer’s market on the weekend for the best produce and the most delectable artisanal bread, baked goods, yogurt, pickles, etc.
Right now, the farmer’s market is bursting with the best peaches. I can stuff myself full with them, but what’s the fun in that? Enter peach shortcake! Macerate fresh peaches in sugar and lemon juice to soften them and bring out their natural sweetness. Sweet basil, folded into the macerated peach mixture for extra flavor, elevates this simple dessert.
How to make Peach Shortcake
This peach shortcake recipe is similar to this strawberry shortcake recipe except the shortcake biscuits are not chocolate. There are three separate elements making up this shortcake recipe: the peaches, the drop biscuits, and the whipped cream. But don’t be intimidated, all three are very simple to make.
- Cut the peaches into bite size pieces and add to a medium mixing bowl. Alternately, you can slice them up instead of cutting into cubes. I find that the slices are great for presentation but the cubes are easier to eat. You could also do half and half.
- Once the peaches are all cut up, toss them with sugar and lemon juice. Refrigerate for at least an hour or until ready to use.
- Julienne the basil leaves and fold them into the macerated peach mixture. This step should be done right before serving.
- Add cold egg, milk, plain yogurt, and vanilla extract to a small mixing bowl. I’ve used plain Greek yogurt and sour cream with this recipe, and they both worked.
- Whisk the liquid ingredients together until smooth. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Toss in the cubed butter.
- Use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier.
- Fold with a spatula until a wet dough forms.
- Use a large ice cream scoop to divide the shortcake biscuit dough into 8 portions. Place them on a parchment lined baking sheet. I prefer using an insulated baking sheet for biscuits and scones like these so the bottoms don’t get over baked.
- Sprinkle turbinado sugar over the shortcake biscuit dough, and bake until lightly brown. Allow them to cool on a wire rack. Make whipped cream while waiting for the shortcake biscuits to cool.
- To assemble the peach shortcake, slice a biscuit in half like a burger bun. Spoon homemade whipped cream on the biscuit and placed macerated peaches on top. Serve immediately.
What if I don’t have fresh peaches? Can I use frozen or canned peaches?
These shortcakes are best made with fresh peaches, but in a pinch I think canned peaches will work. They usually already have added sugar, so you don’t need to macerate them, just add basil for serving. I would stay away from frozen peaches for this recipe as frozen fruits tend to go mushy when thawed.
Tender shortcake biscuits, clouds of whipped cream, and delicious macerated fresh peaches with sweet basil, I can’t imagine anything better right this moment. This simple dessert is going to wow everyone this summer. Make it for all the backyard BBQs, outings at the park, and save some to indulge on a weeknight cuz you deserve it.
More Peach Desserts
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 9/18/2014. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.
- 3 large peaches ((about 1.5 lbs, once peeled and diced yield 3 1/4 cup, 21 1/2 oz, 610 g))
- 1/3 cup granulated sugar ((65 g))
- 1 1/2 teaspoon fresh squeezed lemon juice ((9 g))
- 6 basil leaves
- 1 1/2 cup all-purpose flour ((184 g))
- 1/4 cup granulated sugar ((44 g))
- 1/4 teaspoon kosher salt ((1 g))
- 1/4 teaspoon baking soda ((1 g))
- 1 teaspoon baking powder ((4 g))
- 1/3 cup unsalted butter ((77 g, cold and cubed))
- 1/2 cup plain yogurt or sour cream ((110 g, cold))
- 3 tablespoon milk ((44 g))
- 1 large egg
- 1/2 teaspoon pure vanilla extract ((3 g))
- 1 tablespoon turbinado sugar ((11 g))
- 1 cup heavy whipping cream ((240 g))
- 2 tablespoon granulated sugar ((24 g))
- 1/2 teaspoon pure vanilla extract ((3 g))
- Wash peaches, peel and dice into bite size pieces. Alternately, you can cut into thin wedges if desired. Add to a medium mixing bowl and toss with the lemon juice and sugar. Refrigerate until ready to use.
- Preheat the oven to 400°F.
- In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
- Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
- Use a 2 oz ice cream scoop to portion the dough onto a parchment paper lined baking sheet. This will give you 8 shortcakes..
- Sprinkle the top with plenty of turbinado sugar. Bake for 17 - 18 minutes until the top is lightly brown.
- Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
- Add the heaving whipping cream, sugar and vanilla extract to a chilled mixing bowl and mix on medium high speed until stiff peak.
- Just before serving, julienne the basil leaves and fold into the macerated peach.
- To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, add a generous spoon of whipped cream, spoon peaches along with some juice over the cream, replace the top portion. Enjoy right away.
- Canned peaches can be used in a pinch. Don't macerate if using canned peaches since they are already much sweeter. Do fold in the basil before serving as usual.
- Avoid using frozen peaches since frozen fruits tend to be mushy when thawed.
Shop The Recipe Tools
- Stand Mixer
- Insulated Baking Sheet
- Large Ice Cream/Cookie Scoop
- Kitchen Scale
- Measuring Cups and Spoons
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my blog.