Summer peaches get an instant upgrade in these Peaches and Cream Shortcakes! Tender drop biscuits served with brown sugar-peach filling and soft whipped cream- this is the perfect summer dessert!
Okay, so here’s the deal. I love baking with fresh fruit. L-O-V-E it. And I love seasonal baking. One of my favorite things is to go our local farmer’s market, grab what’s in season, and make something delicious from whatever it is that I buy.
And I’m not sure about where you live, but here in Alabama, it’s peach season. It may be hot as blazes, but alas, the peaches are gorgeous. Like, so sweet and juicy and wonderful that they evoke an emotional response from time to time.
So naturally, upon returning from my most recent trip to the farmer’s market with my basket of peaches in hand, I had to make these peaches and cream shortcakes. Had to. And you guys, I cannot with how perfectly summery and delicious they were! Oh and so incredibly easy. Like, made these 30 minutes before hosting a party for 30+ women kind of easy. It just might be the perfect summer dessert.
I decided to make these peaches and cream shortcakes using drop biscuits rather than buttermilk biscuits. Don’t get me wrong, I love a homemade buttermilk biscuit, but the drop biscuit was the right choice here. It’s slightly sweeter, has a tender, almost creamy texture to it, and they come together in about 5 minutes, which lends to the simplicity of this recipe. I wanted these to be super easy, and guess what? They come together in a flash!
And the peach filling? Let’s chat about that. It’s nothing short of summer bliss. The peaches are definitely the star here, so all the ingredients added to the filling serve to showcase the natural deliciousness of seasonal peaches. I like to add a little cinnamon and bourbon to my peaches, but feel free to leave those out if that’s not your style. Paired with silky smooth, lightly sweet whipped cream, you simply cannot go wrong.
Peaches, cream, and drop biscuits are the dream team of summer.
Go grab some peaches! These won’t take long to make and they certainly won’t last long in your kitchen!
What you’ll need to make these shortcakes:
Flour: All-purpose flour provides the structure for the drop biscuits. Be sure to measure your flour correctly, either by weight or by using the spoon and level method to ensure your biscuits are the right texture.
Sugar: A tablespoon of granulated sugar makes adds a bit of sweetness, making these drop biscuits perfect for a sweet treat. I also like to sprinkle a bit of extra sugar on top of the biscuits before baking to add a little extra sweetness and texture.
Baking powder: The leavening agent that makes the biscuits rise in the hot oven.
Kosher salt: For balance.
Heavy cream: The magical ingredient in these drop biscuits! Heavy cream brings the dough together and gives these biscuits the perfect texture- creamy, tender, super soft, but still light.
Peaches, brown sugar, lemon juice, vanilla extract, ground cinnamon, kosher salt, and bourbon (optional) for the peach filling.
Heavy cream, sugar, vanilla extract, and cream of tartar for the whipped cream.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I make these shortcakes ahead of time? Shortcakes are best enjoyed right after assembling using freshly baked (and cooled) biscuits. The whipped cream can be made 1 to 3 days in advance and store it covered in the fridge.
Can I use other types of fruit? Yes! If peaches aren’t your thing or aren’t in season, feel free to swap in other fruit. Another stone fruit or berries will be your best substitutions!
A few notes before you bake:
When making the whipped cream, you’re looking for a soft whipped cream rather than a stiff whipped cream. In order to avoid over-whipping, keep the mixer on medium speed and stop when the cream is smooth and voluminous, but not stiff. This usually takes my mixer about 2 to 3 minutes.
Serving recommendations: These shortcakes are best enjoyed right after assembling. Drop biscuits are at their softest and most-tender when freshly baked, so I recommend assembling your shortcakes soon after the biscuits are baked and cooled. If you need to make something ahead of time, whipped cream can be made 1 to 3 days in advance and stored covered in the fridge.
Love seasonal baking, too? Check out some of these other recipes that use seasonal fruit:
- Plum Streusel Crumb Cake
- Blueberry Cake
- Blueberry Muffins
- Zucchini Blueberry Muffins
- Strawberry Sweet Rolls
- Strawberry Scones
Peaches and Cream Shortcakes
- Prep Time: 10 minutes
- Cook Time: 18
- Total Time: 28 minutes
- Yield: 8 shortcakes 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
Summer peaches get an instant upgrade in these Peaches and Cream Shortcakes! Tender drop biscuits served with brown sugar-peach filling and soft whipped cream- this is the perfect summer dessert!
Ingredients
For the biscuits:
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 1 tablespoon granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 360 mL (1 1/2 cups) heavy cream, plus more for brushing
For the peach filling:
- 3 medium peaches, pitted and cut into thin slices
- 50 gm (1/4 cup, lightly packed) light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoon bourbon, optional
For the whipped cream:
- 240 mL (1 cup) heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper; set aside.
- First, bake the drop biscuits. Add the flour, 1 tablespoon sugar, baking powder, and kosher salt to a large bowl and whisk to combine. Pour in 360 mL (1 1/2 cups) heavy cream and stir together until a rough, sticky dough forms. Drop the dough into 8 equal rounds, about 1/4 cup of dough each, onto the prepared baking sheet (TIP: I like to use a 1/4 cup cookie scoop or large ice cream scoop for this!). Gently shape each piece of dough into a disc, about 3/4″ tall. Space the biscuits about 2 inches apart on the baking sheet. Brush the tops with more heavy cream and sprinkle each with a pinch of sugar.
- Bake for 15 to 18 minutes, until puffy and lightly golden.
- While the biscuits are baking, make the peach filling. Add all ingredients for the peach filling to a large bowl and stir until the peaches are evenly coated. Set aside in the fridge for 15 to 30 minutes.
- Next, prepare the whipped cream. Add all ingredients for the whipped cream to the bowl of a stand mixer fitted with the whisk attachment (alternatively, place ingredients in a large bowl and use a hand mixer). Mix on medium speed until smooth, soft and voluminous, about 2 to 3 minutes, being careful not to over-whip. Set aside in the fridge until ready to assemble the shortcakes.
- Next, assemble the short cakes! Slice each biscuit in half horizontally. Spoon the peach mixture onto the bottom half of each biscuit, followed by a layer of whipped cream and the top half of the biscuit. Serve and enjoy!
Notes
Serving instructions: Shortcakes are best enjoyed right after assembling. For best results, use freshly baked biscuits.
