During the warm summer months when peaches are in season, that’s the time to treat the family to Peach Shortcake. Topped with homemade bourbon whipped cream, they’re a summertime indulgence that’s designed for sharing.
Easy Peach Shortcake Recipe
There are just some desserts that are a must-make when fresh fruit is at it’s peak in season. Since fresh peaches tend to be most readily available from May through August, that’s the time to indulge in these peach shortcakes. Here in North Carolina, our peach season lasts for about 4 months and peaks in July. North Carolina produces more than 70 different varieties to enjoy. It’s well worth a trip to the Tarheel state to visit the many orchards we have. Harvest time does vary from state to state, with Florida’s season beginning as early as April.
How to Make the Best Peach Shortcake Recipe
Peaches are the star of this recipe and you’ll want to be certain that you choose the right ones. The Bourbon whipped cream is a nice touch but rest assured you can use vanilla to flavor the whipped cream if you like.
- Ingredients you’ll need to make homemade Peach Shortcake: 4 large peaches, peach nectar, lemon juice and granulated sugar.
- To make the homemade Shortcakes you’ll need: All purpose flour, baking powder, granulated sugar, salt, ground cinnamon and nutmeg, buttermilk, vanilla extract, one large egg and melted butter to brush the tops.
- For the Bourbon Whipped Cream you’ll need: 1 pint of heavy cream, granulated sugar and Bourbon. The whipped cream should be made on the day you plan on serving it for the best shelf life. It will naturally deflate over time.
- Kitchen gadgets you’ll need: A hand mixer or stand mixer, mixing bowls, measuring cups and spoons, a whisk to sift together the dry ingredients, a parchment lined baking sheet and a silicone pastry brush to brush the tops with melted butter. You’ll also need a knife to slice the shortcakes thru the middle and spoons for assembling the shortcakes for serving.
- Since this shortcake is all about the peaches, choose peaches that are firm when gently squeezed and free of brown spots.
- I prefer leaving the peach peel intact. You can peel the peaches, should you prefer.
- The shortcakes can be baked up to one day in advance. Store in an airtight container at room temperature.
- Peach nectar is inexpensive and often found on the Hispanics food aisle. It typically comes in a can that looks like a soda. At times, you may also find it with the fruit juices alongside common juices such as lemon, lime and pineapple.
- To lighten the calories for the peaches, you can use an alternative sweetener of choice.
- You can also opt to use a sugar free, fat free or lite whipped topping in place of the bourbon whipped cream.
- Store leftovers separately. The peaches will keep for up to 2 days chilled in the refrigerator and the shortcakes can be stored at room temperature in an airtight container. They can also be frozen for up to 2 months.
Mor Southern Style Recipes Featuring Peaches to Make
Take full advantage of peach season and include them in them in dishes from sauces and condiments to drinks and decadent desserts. A few other peach recipes to try:
- Grilled Chili Lime Chicken with Peach Salsa makes a light and filling meal on a hot day.
- Easy Peach Pineapple Freezer Jam can be made in advance and served with biscuits, scones or toast.
- Peaches and Cream Poke Cake is a stunning way to use fresh peaches when they’re in season.
- Cool down with a tall glass of Peach Iced Tea.
- Chipotle Peach Grillin’ Sauce is full flavored and goes well with chicken, pork or beef.
- Peach Dumplings from Belly Full.
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Helpful Kitchen Items:
- 4 large peaches
- 1/3 cup granulated sugar
- 1/4 cup peach nectar
- 2 Tbsp lemon juice
- 2 cups all purpose flour
- 1/4 cup granulated sugar plus additional for tops
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon plus additional for tops (optional)
- 1/4 tsp ground nutmeg
- 4 Tbsp cold unsalted butter cubed
- 3/4 cup buttermilk
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp unsalted butter melted to brush tops
- Bourbon Whipped Cream:
- 1 pint heavy cream
- 1/3 cup granulated sugar
- 2 Tbsp bourbon (or 1 tsp vanilla)
- To macerate peaches: Slice peaches in 1/2 inch slices. Add to a medium-size mixing bowl with 1/3 cup sugar, peach nectar and lemon juice. Toss, then set into the fridge to macerate for about 1 hour.
- To make shortcakes: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder, salt cinnamon and nutmeg.
- Use a pastry blender to cut butter into the dry ingredients until it resembles cornmeal. Make a well in the center.
- In a separate bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients gradually mixing in until fully moistened.
- Use two tablespoons to drop dough in mounds onto a parchment lined baking sheet. Brush the tops with melted butter and sprinkle with sugar and a light dusting of cinnamon, if desired.
- Bake for 15 minutes, or until the tops are golden and cooked through. Cool for 15 minutes.
- To make Bourbon Whipped Cream: In a medium size mixing bowl, use an electric mixer to whip together heavy cream and bourbon. Gradually add the sugar beating just until stiff peaks form. Don't overbeat. Chill until assembling.
- To assemble: Slice shortcakes through the middle, top with macerated peaches and whipped cream.
- Peach nectar is inexpensive and often found on the Hispanics food aisle. It typically comes in a can. At times, you may also find it with the fruit juices alongside common juices such as lemon, lime and pineapple.