These Peach Shortcakes are made with a sweet shortcake biscuits topped with ripe, juicy peaches and homemade whipped cream. These make great use of seasonal fresh peaches and make for a quick summer treat.
Peaches are one of those fruits that never gets old. They go great in so many things. So when I came across a stand with fresh Georgia peaches, I just had to grab a some. Peach desserts are some of my favorites, the sweet, juicy peaches paired with any kind of pastry or cake, sign me up immediately. So these peach shortcakes are perfect since it’s peak peach season.
When you read the recipe ingredients you’ll see that these shortcake biscuits aren’t your normal biscuit. Soft fluffy biscuits are great, but in this dessert they weren’t quite what I was looking for. I wanted to make a biscuit that was sturdy enough to hold it’s own against the juicy peaches and whipped cream. To do this we add an egg. The egg gives us a little extra fat and more protein without the gluten formation that would make our final product tough. So our end result is a biscuit with structure that is still soft and tender.
Peach Shortcake Recipe
- 3 c all purpose flour
- ¼ c granulated sugar
- 2 tsp baking soda
- ¾ tsp salt
- 6 tbsp unsalted butter cube, cold
- 1 tbsp vanilla extract
- 1⅓ c buttermilk cold
- 2 large eggs reserve 1 egg to brush top of biscuits
- turbinado sugar for topping
- 4 large peaches sliced
- ¼ c brown sugar
- 2 tbsp orange juice
- 2 tbsp triple sec can also use Cointreau or Grand Marnier
Mascarpone Whipped Cream
- 8 oz heavy whipping cream cold
- ¾ c powdered sugar
- 8 oz mascarpone cheese cold
- Preheat oven to 425F
- In a large bowl add flour, baking powder, and salt. Whisk to combine.
- Add cold butter cubes and use a pasty cutter or fork to combine until you have pea sized crumbles.
- In a separate small bowl (or large measuring cup) combine buttermilk, 1 egg, and vanilla. Whisk until the mixture is smooth.
- Combine your dry ingredients and buttermilk mixture. Mix with a spatula until the flour there is no dry flour.
- Turn your dough out onto a floured work surface. Gently knead and push the dough together until your dough forms a smooth ball.
- Pat the dough down into a 1 inch layer and cut out biscuits. (Here I'm using a 3" round cutter).
- Place biscuits in your buttered pan or skillet. Beat 1 egg well, and brush over each biscuit. Sprinkle the tops with turbinado sugar.
- Bake for 15 minutes or until the tops are golden brown.
- Allow biscuits to cool completely.
- Add sliced peaches to a medium bowl. Add sugar, orange juice, triplec sec and toss.
- Let peaches sit for at least 20 minutes.
Macarpone Whipped Cream
- Using an electric hand mixer or stand mixer, in a cold medium bowl beat heavy cream and powdered sugar until it forms soft peaks.
- Add mascarpone and beat until stiff peaks form.
- Store in refrigerator until time for use.
Peach Shortcake Assembly
- Split biscuits in half horizontally. Layer your peaches and whipped cream onto the bottom half of the biscuits. Add top half of biscuit and serve.
- It's best to assemble shortcakes just before serving.