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!
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.
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.
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.
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!
Looking for other quick summer dinners? Here are some favorites:
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
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.
View Recipe Comments
- 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!