These Fresh Peach Shortcakes are the perfect summer dessert, with juicy ripe peaches, fluffy whipped cream, and homemade buttermilk biscuits that will have your house smelling amazing!
Is it just me or does it seem totally crazy that it’s back-to-school time already? I really can’t believe it’s August. It seems like every year goes by faster and faster. I kinda hate it! With fall right around the corner, we’ll soon be jumping on the pumpkin, spice and apple bandwagons. But let’s not get there too soon. Let’s enjoy the fruits of summer for just a little bit longer.
Like peaches. Peaches are kind of like tomatoes. The year-round store-bought ones are not so great. Hard, tasteless. But in-season, local peaches picked that morning? One of the best things ever! We have an amazing fruit stand that sells all kinds of stone fruits. They’re ripened on the tree and picked the morning you go to buy them. And they’re some of the best peaches, plums, nectarines and apricots that I’ve ever tasted.
I got some amazing white peaches the other day and wanted to make dessert with them. I thought about a cobbler or crisp, but the peaches were so perfectly ripe and fresh that I didn’t want to cook them. So I decided to do a peachy twist on strawberry shortcake!
- 12 medium ripe peaches, sliced
- ⅓ cup + 2 tbsp + 1 tsp sugar, divided
- ⅓ cup cold butter, cut into small cubes
- 2 ½ cups flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup buttermilk
- 1 egg yolk, slightly beaten
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 400 degrees.
- Place sliced peaches in a bowl, sprinkle 2 tbsp sugar over them and toss to coat. Set aside.
- In a food processor, combine butter, ⅓ cup sugar, flour, baking powder and salt. Pulse until a crumbly mixture forms.
- Pour flour mix into a bowl and stir in buttermilk until just combined.
- Dump dough out onto a floured surface and knead a few times until dough comes together. Pat out the dough to ½-inch thickness.
- Cut dough into 12 even pieces and place on an ungreased cookie sheet. Brush each with egg yolk and sprinkle with remaining sugar.
- Bake 12 to 15 minutes, until tops are golden brown. Let cool slightly before serving.
- To make the whipped cream, combine whipping cream, powdered sugar and vanilla. Beat with an electric mixer until stiff peaks form.
- To serve, top each shortcake with peaches and whipped cream!
The biscuit recipe was adapted from Betty Crocker. This recipe makes 12 servings, so it’s great for a crowd, or you can freeze half the biscuits to use for late. Just reheat them in the toaster oven!
What’s your favorite way to enjoy summer produce?