What peaches are best for peach shortcake?

Ripe, juicy peaches work best. Freestone peaches are especially convenient because their flesh separates easily from the pit.

Can I use canned peaches?

Yes. Canned peaches can be used when fresh peaches are unavailable. Drain them thoroughly before using and adjust the added sugar because canned peaches are often already sweetened.

Can I use frozen peaches?

Yes. Thaw frozen peaches completely and drain excess liquid before assembling the shortcakes.

How do I keep peach shortcake from becoming soggy?

Keep the shortcake, peaches, and whipped cream separate until shortly before serving. Excess peach juice can soften the shortcake if the dessert sits assembled for too long.

Can I make the shortcakes ahead of time?

Yes. Bake the shortcakes ahead of time and store them separately from the peaches and whipped cream.

Can I make peach shortcake gluten-free?

Yes. Replace the all-purpose flour with a suitable gluten-free baking blend and make sure the other packaged ingredients are gluten-free if required.

What can I use instead of whipped cream?

Vanilla ice cream, Greek yogurt, mascarpone cream, or another lightly sweetened creamy topping can work well with fresh peaches.

How long does peach shortcake last?

For the best quality, store the individual components separately and assemble portions as needed. The fruit and whipped cream should remain refrigerated.

5-Ingredient Peach Shortcake Recipe: Easy, Fresh & Delicious

Ingredients

Scale

Shortcakes

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup milk
1 teaspoon vanilla extract

Peach filling

4 to 5 ripe peaches, sliced
2 tablespoons granulated sugar, or to taste

Whipped cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter and work it into the flour mixture until coarse crumbs form.
Mix the milk and vanilla extract, then gently stir them into the dry ingredients until a dough forms. Do not overmix.
Transfer the dough to a lightly floured surface and gently pat it to about 1 inch thick.
Cut the dough into 6 rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until the shortcakes are lightly golden. Allow them to cool slightly.
Slice the peaches and toss them gently with sugar. Let them sit for several minutes so they release some of their natural juices.
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Slice each shortcake horizontally. Add peaches and whipped cream to the bottom half.
Place the top half over the filling and finish with additional peaches and whipped cream.

Serve immediately for the best texture.

Author: Rihana
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peach shortcake, peach shortcake recipe, fresh peach dessert, summer dessert, peach dessert with whipped cream