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A close-up of a peach shortcake layered with whipped cream and fresh peach slices, served on a white scalloped plate, with another shortcake in the background
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4.36 from 14 votes

Peach Shortcake Recipe

Peach Shortcake made with buttery flaky shortcake biscuits topped with brown sugar-soaked ripe peaches and fluffy whipped cream.
Prep Time20 minutes
Cook Time20 minutes
Cooling time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Southern
Servings: 8 people
Calories: 500kcal
Author: Jocelyn Delk Adams

Ingredients

For the Shortcake Biscuits

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter very cold cut into cubes
  • 1 1/3 cup sour cream cold
  • 1 tbs pure vanilla extract
  • 1 large egg plus 1 tsp water whisked together
  • Turbinado Sugar for garnish
  • Whipped Cream for serving

For the Peaches

  • 4 cups ripe peach slices 8-9 medium peaches
  • 1/3 cup light brown sugar
  • 2 tbsp orange juice
US Customary - Metric

Instructions

For the Shortcake Biscuits

  • Preheat oven to 400 degrees and line a baking pan with parchment paper.  
  • Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine.  Add butter cubes to flour mixture and pulse until small and medium sized crumbs form.
  • Lastly add sour cream and vanilla and pulse until it is just combined.
  • Turn biscuit dough out onto floured board and knead just to combine everything but do not overmix.
  • Press the dough out with your hands to about 1 to 1 1/2 inches thickness and cut using a round biscuit cutter. Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.  
  • Just before baking, brush the tops of the biscuits with egg wash and sprinkle with turbinado sugar.
  • Bake shortcake biscuits for 16-19 minutes or until golden brown. Remove from oven and allow to cool completely.

For the Peaches

  • Add peaches to a medium sized bowl. Sprinkle sugar and pour orange juice over peaches and toss together.  
  • Allow peaches to sit for 15-20 minutes or until juices develop.

To Assemble Shortcakes

  • Cut completely cooled biscuits in half horizontally. Add peaches to bottoms of each biscuit and top with whipped cream. Add biscuit tops then add a few berries and whipped cream to top of biscuit and serve.

Video

Notes

How to Store Peach Shortcake
  • Room Temp: Keep baked biscuits in an airtight container on the counter for up to 3 days.
  • Fridge: Store the peaches and whipped cream separately in airtight containers in the fridge for up to 3 days.
  • Freezer: You can freeze the unbaked biscuit dough for up to 2 months. When ready, bake straight from frozen (adding a few more minutes to the bake time), and assemble with the peaches and whipped cream.

Nutrition

Calories: 500kcal | Carbohydrates: 60g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 649mg | Potassium: 283mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1060IU | Vitamin C: 7.6mg | Calcium: 70mg | Iron: 2.6mg