Peach Shortcakes

Desserts, Summer

I’m currently in a very dark cave called 90-Day Fiance. It’s an amazing show, GREAT content. And surprisingly very good for productivity. I always need some sort of television that doesn’t require insane amounts of attention to play in the background while I work. And 90 Day show is perfect for that!

A few weeks ago we were blessed by being invited to a summer dinner party and I was tasked with dessert. I went strolling through the farmer’s market that weekend and I was stopped dead in my tracks by the fragrant, sweet smell of summery yellow peaches. Yum. I decided to buy a handful.

I wanted something that was easily transportable and would be easy enough to whip up in an hour or so. This fit the bill perfectly.

I made a sweeter version of Carla Hall’s biscuits. I added about 1/4 cup of sugar to make them a bit sweeter (they still weren’t very sweet so don’t worry).

I sprinkled the tops with turbinado/raw sugar and a bit of flakey sea salt; they were delicious! Since I was transporting this whole thing, this is what i did:

I baked off the biscuits, let them cool and packed them up.

In a glass tupperware (with a lid), I added the lemon zest, lemon juice, vanilla, salt and sugar to the bottom. I then placed the sliced peaches on top. I didn’t mix it because once you do that, it’ll begin to macerate and get all juicy. I didn’t want them to be like canned peaches (like super soft and gross) so I figured I’d do that about 15 minutes before we were gonna have dessert.

I also brought the heavy cream and whipped it by hand. Super easy!

Peach Shortcakes

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 7
Calories: 230kcal
Sliced maserated peaches spooned over a sweet, fluffy biscuits and then topped with softly whipped cream. 



  • 4 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter, cold
  • 4 tablespoons trans fat-free vegetable shortening
  • 1 cup cold buttermilk
  • 1 tablespoon turbinado, for topping
  • Flaky sea salt, for topping


  • 3 whole peaches (about 2 pounds) , thinly sliced
  • Zest and juice from 1 small lemon
  • 1 teaspoon pure vanilla paste or extract
  • Pinch of kosher salt
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar


To Make the Dough with a Food Processor:

  • Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times, until well mixed. Add the shortening and pulse until fine crumbs form. Switch to the grating disk attachment. With the machine running, push the frozen butter through the feed tube. 
  • Transfer the mixture to a large bowl and toss to make sure all the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in using a rubber spatula, running the flat of it through the center of the mixture and then around the edge while you rotate the bowl. Keep at it, being as gentle as possible, until the dry ingredients are evenly hoisted.

To Make the Dough by Hand:

  • Mix the flour, baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs. 
  • Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until there are no dry bits of flour left. The dough will be sticky. 
  • Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) 
  • Turn the dough out onto the prepared surface and gently pat into a 1/2-inch thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 degrees each time. Pat the dough to 3/4-inch thickness. It should no longer be sticky. 
  • Flour a 3-inch-round biscuit cutter and press it straight down into the dough. Transfer the round to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing them 1-inch apart on the pan. Stack the scraps, pat to 3/4-inch thickness, and cut again. Refrigerate the rounds until cold, at least 15 minutes. 
  • Preheat the oven to 450 degrees F. 
  • Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot. 

To Make Ahead:

  • You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm. 

To Make the Filling:

  • To a medium bowl, mix together the sugar, lemon juice, zest, vanilla paste or extract and a pinch of salt. Add the sliced peaches and toss until evenly coated. Allow to sit to macerate (i.e., marinate) for about 10 to 15 minutes. 
  • Beat the heavy cream with the powdered sugar either by hand or using an electric hand mixer until light and fluffy. 

To Serve:

  • Slice the biscuits in half. Spoon the peach mixture to the bottom half of the biscuit. Top with a spoon full of whipped cream. Repeat until you've worked through shortcakes. 


If you don't want to use shortening, you can leave it out and add an extra 2 tablespoons of unsalted butter. It won't be the EXACT same texture but it'll be pretty good! 
I used vanilla paste in the whipped cream and the peaches. Here's a link. 
Keywordpeaches, quick and easy, shortcake, summer desserts
Nutrition Facts
Peach Shortcakes
Amount Per Serving (8 g)
Calories 230 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 4g25%
Cholesterol 100mg33%
Sodium 23mg1%
Potassium 2mg0%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Kathryn August 6, 2019 at 4:53 pm

    5 stars
    These look heavenly! I love peaches and honestly never thought to do this, How Delightful! I will have to try this. Thank you.

  • Reply Scott August 23, 2019 at 8:50 pm

    Those look simply amazing! We used to have a peach tree, and would love eating them – despite having a competition with the birds!

  • Reply bestringtoness November 5, 2019 at 10:55 pm

    Assemble the shortcakes by cutting the biscuits in half. Place 3 to 4 slices of grilled peaches on the bottom half of the biscuit, top with a spoonful of whipped cream, and cover with the top half of the biscuit. Serve immediately or put the cakes in the refrigerator until ready to use.