Peach Shortcakes are the perfect summer dessert! A true shortcake is not really a cake at all. It’s a biscuit topped with fresh fruit and lots of whipped cream. Make these at the height of peach season!

No only is a true shortcake more biscuit than cake but it needs to be the right kind of biscuit. You want a biscuit that will soak up lots of delicious juice from the fresh fruit.

I developed my Shortcake Biscuits to be a little sweeter and a little lighter than my classic flaky Buttermilk Biscuits.

Ingredients

Fresh peaches – You want fully ripe and juicy peaches for the best shortcakes. Frozen peaches can be used if fresh peaches are not in season.
Granulated sugar – Sweetens the peaches and draws out the juices to make a flavorful syrup.
Lemon – Sparks the flavor of the peaches.
Tequila (optional) – The alcohol is optional. But remember alcohol enhances other flavors.
Almond extract (optional) – Use almond extract if you are not using the alcohol. Almond and peaches are natural flavor partners.
Salt – For flavor
Heavy cream – Heavy cream generally has a higher fat content than whipping cream. Either will work in this recipe but heavy cream should be your first choice.
Vanilla extract – Add a splash of vanilla to the whipped cream for a luscious topping.
Shortcake Biscuits – My shortcake biscuits which are made especially to soak up lots of juice. These biscuits are a little sweeter and more cakey than regular biscuits.

How to make Peach Shortcakes:

See the recipe card for detailed ingredient amounts and details.

a mixing bowl filled with sliced peached sprinkled with sugar.

Make the shortcake biscuits according to the recipe. While they are cooling, prepare the peaches.
Toss the peaches with sugar and macerate to draw out the juices.

When the peaches are ready, whip the cream.
Split each shortcake in half. Spoon a large portion of peaches and juice onto each shortcake bottom. Top with a dollop of cream.
Enjoy immediately

Pastry Chef Tips for making Peach Shortcakes:

Macerate the peaches. “Macerate” just means to toss the fruit with sugar and allow it to sit for a while. The sugar will draw out the juice to create a delicious syrup, and the peaches will draw in some of the sugar. This not only makes the fruit taste better, it keeps it from completely breaking down and turning into peach mush. You can read more about how this works in my Peach Pie post.
The shortcakes are best the day they’re baked. To work ahead you can freeze the shortcakes as soon as they’re cooled. Defrost and rewarm in the oven before serving.

Peach Shortcakes are the perfect make ahead dessert

Though the shortcakes come together quickly and can be made the day you’re serving them, you can make them a few days (or even weeks) before the party and freeze them. Defrost and reheat in the oven to revive the texture.
The peaches can be prepared a day ahead and refrigerated.
The day of the party all you need to do is re-warm the shortcakes and whip some cream.
Set out the biscuits, peaches and cream and allow guests to build their own shortcake.
If you’re not hosting a party, make the shortcakes and freeze any leftovers for later.

Try my Strawberry Shortcakes, Strawberry Rhubarb Shortcakes, Chocolate Shortcakes and Blueberry & Cherry Shortcakes.

Here are more recipes featuring fresh peaches:

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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4.78 from 9 reviews

Peach Shortcakes Recipe

By: Eileen Gray

Make Peach Shortcakes at the height of peach season! It's the perfect summer dessert.

Prep Time30

Macerating Time30

Total Time1

12 servings

Save Recipe

Ingredients

3 pounds fresh peaches (peeled, pitted and sliced into 1/8s)
8 oz granulated sugar (1 cup, divided)
1 lemon
1 tablespoon tequila (rum or brandy )
1 teaspoon almond extract (optional)
¼ teaspoon table salt
16 oz heavy cream (2 cups)
1 tablespoon vanilla extract
12 Shortcake Biscuits

Instructions

In a large bowl, toss 3 pounds fresh peaches with 3/4 cup of the granulated sugar, lemon juice, 1 tablespoon tequila (or 1 teaspoon almond extract) and ¼ teaspoon table salt. Set the peaches aside for 60 minutes to macerate.
Whip 16 oz heavy cream with the remaining sugar and 1 tablespoon vanilla extract until soft peaks form.
To serve, split open the shortcake biscuits. Top each biscuit with some peaches and juice then top with a dollop of cream.