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Sweet, buttery, and oh so flaky, these are the best Brown Sugar Peach Shortcakes! Overflowing with in-season peaches, and the lightest whipped cream, these homemade peach shortcakes are bursting with sweet summertime peaches. Every bite is roll your eyes back delicious. Bonus, these shortcakes are simple to make…using only pantry staples, a splash of bourbon, and the sweetest peaches you can find. The perfect summertime treat!

Brown Sugar Peach Shortcakes |

It is crazy to say this, but we’re entering into the last week of July. That means summer produce is really at its height, especially the sweet summer peaches. Even all the way up here in Alaska, the peaches have been the sweetest I’ve seen all summer, perfectly ripe and so delicious.

When the fruit is this good, it means two things. One, you snack on it daily, and two, you bake a lot of sweet treats with the excess you’ve bought.

I’ve been doing both. And before leaving for Alaska, I made these fun peach shortcakes, which are a knock-off of strawberry shortcakes. And while we all love a good strawberry shortcake, these peach shortcakes are extra special for these late July/August summer days.

Brown Sugar Peach Shortcakes |

Here are the details

In general shortcakes are a pretty simple dessert. They don’t require much work or even baking for that matter.

This recipe starts with the shortcakes themselves, or the buttery biscuits as I call them.

I used my favorite all butter biscuit to create flaky, buttery layers and a super tall biscuit. The key is to use a cold salted butter. The cold butter will help to create those layers and give the biscuits the perfect crumbly texture.

Brown Sugar Peach Shortcakes |

While the biscuits are baking, I cut up the peaches, which are obviously what these shortcakes are about. Since the peach are not cooked at all, it’s important to use the sweetest summer peaches you can find.

If you’re able to pick up peaches from the farm stand this weekend, use those!

Just like a strawberry shortcake, the peaches are left uncooked and tossed simply with sugar, vanilla, and a small splash of bourbon. Unlike a regular shortcake however, I used brown sugar for even more flavor and to help highlight the flavors within in the peaches. So delicious, with the hints of vanilla and bourbon throughout the peaches.

Brown Sugar Peach Shortcakes |

And finally the cream

I went back and forth about whether to serve these shortcakes with cream or ice cream, but in the end, I went the classic route and used a vanilla whipped cream.

The cream is light and fluffy and made with real vanilla bean and just a touch of sugar to sweeten it up.

To serve, I split the biscuits in half, then spooned the peaches over each biscuit. Add a dollop of cream and then sandwich it all together with the top biscuit. This is definitely a shortcake you’ll want to eat with a fork and knife, but the messiness is worth it. Every bite is full of buttery biscuits, sweet juicy peaches, and light whipped cream…a real treat. Perfect for using up those summertime peaches!

Brown Sugar Peach Shortcakes |

Looking for other quick summer dinners? Here are some favorites:

Strawberry Bourbon Shortcakes

Nonnie’s 5 Ingredient Peach Dump

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Skillet Brown Sugar Peach Cobbler

Lastly, if you make this Brown Sugar Peach Shortcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Sugar Peach Shortcakes

Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 846 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.






  • 1. Preheat the oven to 400° F.
    2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
    3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.
    4. Remove the biscuits from the freezer and brush with melted butter and sprinkle with cinnamon sugar. Bake for 20-25 minutes, until golden on top.
    5. Meanwhile, make the filling. In a bowl, whisk together the brown sugar, bourbon (if using), lemon juice, and vanilla until the sugar dissolves. Add the peaches and toss to coat.
    5. To make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, sugar, and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Chill until ready to use.
    7. To assemble, slice the shortcake horizontally and spoon the peaches and some of the juices onto the open shortcake. Top with a dollop of whipped cream, then close with the other shortcake half. Enjoy!
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Brown Sugar Peach Shortcakes |

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    1. Hi Grace,
      That should be okay for you to do, just don’t over mix! I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. I have a question.. I have a whole bunch of frozen peaches that I am trying to use up. So, if I were to use frozen instead of fresh, would you recommend cooking them into a sort of syrupy peach topping? Or should I just abandon ship and save this recipe for fresh peaches haha

    1. Hey Rachel,
      Yes, I think that would be a great idea! Just cook them down with some water and sugar. I hope you love the recipe, please let me know how it turns out! xx

    1. Hey Gretchen,
      I like to leave the skin on my peaches. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

        1. Hey Shaina,
          Sure, that would be fine to do, I would keep in an airtight container on the counter. I hope you love this recipe! xTieghan

  2. Well, I printed the recipe off many days before I made it. Made the mistake of not reading thoroughly before starting. In my printout, there was no cinnamon sugar in the ingredients for anything. Also in my printout, step 3 said to add a slice of cream cheese to 3 of the cut out biscuits. Thankfully (maybe), I had a brick of cream cheese but since the ingredients didn’t list cream cheese I wasn’t sure how much to use. I finally went back here to the website, searched the recipe and found that the cream cheese wasn’t in the instructions here. In my printed version the steps of brushing the biscuits with butter and baking for 20-25 minutes was completely left out. Wish I could add a screen shot of the version I printed. I also am curious in that I’ve never made a shortcake where there was no sugar in the biscuit.

    Lastly, if the serving size lis one biscuit, it makes 12 servings not 6 since you’re splitting each biscuit. Thats being a tad picky, though.

    Post bake: Even with all the differences/omissions btw the recipe I printed and the one above here which seems to have been corrected, mine tasted good. My husband enjoyed it also. He did say it needed the cinnamon sugar. I was fine without it. He said it was a nice light Summer treat. If (big if) I make it again I’ll print this recipe above and try it, but I will add sugar to the biscuits.

    1. Hey Tracie,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Sorry for the mix up, it was a long week and I had some recipe errors. I hope you will give it a try again. xxTieghan

    1. Hey John,
      I would do 1/2 cup of sugar and 2 tablespoons of cinnamon. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. Is the cinnamon sugar only used on the top of the biscuit or do you use it in the mixture to coat the peaches as well? Thank you!

    1. Hey Stephanie,
      You are using the cinnamon sugar in step 4 and step 5. I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. 4 stars
    So I made SOS for breakfast had left over biscuits great way to use them and not try to figure out how to use them It works for strawberry shortcake macerate berries add a dash of pepper vanilla creme and Voila!!!

      1. SOS is a common nickname for creamed meat (beef, chipped beef, sausage, etc) over biscuits or a piece of toast (hence the “shingle”) in military mess halls. If you have served, or have a family member who has, you are likely familiar with the term.

    1. Hey Debra,
      Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Dee,
      Sure, that would work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Hi, I was wondering if there was another fruit I could substitute for the peaches? Such as apples or something?

        Thank you!

        1. Hey Ina,
          You can really use any fruit that you enjoy here. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  5. 5 stars
    Made these this morning and they turned out great!! I didn’t use the mascarpone (cream cheese for everyone asking below) and they were super scrumptious! My biscuits didn’t rise as high, may be because I used a self rising flour instead of all purpose.

    1. Hey Laura,
      Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan