Peaches & Cream Shortcakes
Peaches & Cream Shortcakes
Nathan Congleton/TODAY
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3.6666667 (3 rated)

Use the sweetest, ripest peaches you can find to make this easy summer favorite. You can also substitute nectarines or plums if peaches aren’t available. If serving these at a party, serve the peaches, biscuits and whipped cream in separate bowls, and let guests assemble their own.


    • 4 large ripe peaches
    • 1/2 cup brown sugar
    • 1/2 teaspoon ground nutmeg
    • 1/4 cup bourbon (optional)
    • 2 cups all-purpose flour
    • 2½ teaspoons baking powder
    • 2 tablespoons granulated sugar
    • 1 teaspoon kosher salt
    • 1 tablespoon lemon zest
    • 2 teaspoons vanilla extract
    • 6 tablespoons cold butter, cut into cubes
    • 1 cup cold heavy cream
    • 1½ cups heavy cream
    • 2 tablespoons sugar
    • 1/2 teaspoon cinnamon


1. Combine the sliced peaches, sugar, nutmeg and bourbon in a large bowl and toss to combine. Cover and set aside.

2. Preheat oven to 400°F. Line a baking sheet with parchment paper.

3. Place flour, baking powder, sugar, salt and lemon zest in a large bowl and whisk together until evenly combined. Use a pastry cutter or fork to cut the butter into the flour until the texture is like crumbly wet sand.

4. Stir in the vanilla and cream, and mix just until evenly combined.

5. Turn the mixture onto a floured work surface and knead gently until smooth. Press into a rectangular shape and cut into 8 even rectangles.

6. Transfer to the prepared baking pan and bake about 15 minutes, or until slightly golden.

7. Combine the heavy cream, sugar and cinnamon in a large bowl and whip by hand or with a mixer until soft peaks form.

8. Assemble by splitting biscuits in half and filling with macerated peaches and spoonfuls of whipped cream.

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