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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!
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:
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
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.
Ingredients
Shortcakes
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter for brushing
- 1 cup buttermilk
Peaches
- 1/4 cup cinnamon sugar
- 1-2 tablespoons brown sugar
- 1 tablespoon bourbon (optional)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 3 peaches, sliced
Cream
- 1 cup heavy cream
- 2 ounces mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 1-2 tablespoons powdered sugar
Instructions
- 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!
Has anybody solved the cream cheese mystery? I am all ready to make these and am really confused! One recipe includes the cream cheese, another does not. How about baking time? We have guests coming tonight and I am wondering if i need to come up with something else!
Hey Rene,
The recipe has been fixed, there is no cream cheese and the baking times have been added. Please let me know if you have any other questions! xTieghan
I agree. What’s with the cream cheese in the instructions? I can guess splitting into six and baking in the preheated oven. But very confused.
Mascarpone is the cream cheese she is mentioning.
Hey Kristen,
Sorry for any confusion, there is no cream cheese in this recipe, I fixed the instructions. Please let me know if you give it a try! xTieghan
Cream cheese?
No cream cheese, the recipe has been fixed:)
Wait how much cream cheese?
Not mentioned in ingredients
How long do you bake the shortcakes?
Hey Melanie,
The baking times have been added to the recipe, please let me know if you have any other questions! xTieghan
Hey Pat,
So sorry for any confusion, there is no cream cheese in this recipe. Please let me know if you give it a try! xTieghan
How long do the biscuits bake?
Hey there,
So sorry for any confusion, the bake times have been added. I hope you love the recipe, please let me know if you give it a try! xTieghan
Quick question – how much cream cheese? Doesn’t mention in recipe. You also reference a “picture above” and there isn’t one displaying the method. And your biscuits in the picture are round but the recipe says to cut into rectangles? Please advise. Dying to make these!
Hey Mixie,
So sorry for any confusion, there is no cream cheese in this recipe, the instructions have been fixed. I hope you love the recipe, please let me know if you give it a try! xTieghan
This is Friday’s post but I just got it Saturday at 5:02 A.M.
Love peaches. We will be going next week to SC to pick up 30 half bushel boxes. YUM!!! Lots of friends and family getting them. HA!!
Hope you love the recipe! xTieghan
Super confusing!!! Biscuit recipe is left in the dust… my oven is still at 400…. waiting….
Hey Barbara,
So sorry for any confusion, the bake times have been added. I hope you love the recipe, please let me know if you give it a try! xTieghan
I think the baking is missing? I’m guessing 12 minutes at 200•C?
Hey Karen,
So sorry for any confusion, the bake times have been added. I hope you love the recipe, please let me know if you give it a try! xTieghan
How long do you bake this biscuits? I’m guessing it’s 20 minutes since that’s what it says the bake time is for the recipe. Just want to be sure.
Hey Fran,
So sorry for any confusion, the bake times have been added. I hope you love the recipe, please let me know if you give it a try! xTieghan
I agree on biscuit cooking time I have no clue how long, and the ingredients don’t mention cream cheese, but the recipe says to add it. I have everything to make it tonight now I’m just confused.
How
Much cream cheese? Not listed in ingredients? Sounds good – not used in biscuits efore
Hey Arlene,
So sorry for any confusion, there is no cream cheese in this recipe, I fixed the instructions. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey Courtney,
So sorry for any confusion, there is no cream cheese in this recipe and the baking times and temps have been added. Please let me know if you have any other questions! xTieghan
Hope you post this recipe again with edits. Thank you.
Hey Betsy,
The recipe has been fixed, I hope you give it a try! xTieghan
Where is cream cheese in the biscuit ingredient list
Hey Connie,
So sorry for any confusion, there is no cream cheese in this recipe. Please let me know if you have any other questions! xTieghan
Sorry ….maybe I missed something….where in the ingredients does it mention cream cheese?
Hey Mare,
So sorry for any confusion, there is no cream cheese in this recipe. Please let me know if you have any other questions! xTieghan
Mascarpone is Italian cream cheese.
But the recipe states “Add 1 slice cream cheese to 3 of the squares”…I don’t think this is the Mascarpone cheese, the Mascarpone cheese is for the whipped cream topping. Hopefully the recipe will be corrected, would love to make.
Hey Leslie,
There is no cream cheese in this recipe, I have fixed the instructions. Please let me know if you have any other questions! xTieghan