Dessert For Two: Peach Shortcakes

Summer peaches are here! Which means maybe you’re in the mood to bake pies and things like these Peach Shortcakes for Two.

These peach shortcakes are really more like sweet biscuits, instead of spongy little cakes. They are flaky, buttery, toasty on top and soft in the middle shortcakes that practically melt in your mouth with each bite.

The peaches, if you’re using the sweetest, juiciest ones you can find, make all the difference here — it’s worth waiting until they ripen. This is not the dessert to use up sub-par peaches that are tinged with green and rock hard.

Peach Shortcakes For Two
Peach Shortcakes For Two
Peach Shortcakes For Two
Peach Shortcakes For Two
Peach Shortcakes For Two
Peach Shortcakes For Two
Peach Shortcakes For Two

Many people find making biscuits, shortcakes, and pie crust a little therapeutic. Making things with your hands will do that. But it’s also about the love that goes into it, as cheesy or trite as that sounds. Every bite is worth the little bit of effort, though they don’t require much work at all and come together very quickly.

They conjure up images and feelings of sitting in your grandma’s kitchen on a Sunday afternoon, or stopping by a dusty roadside cafe for a sandwich and their famous peach pie (or shortcakes). That’s what dessert is all about — sitting, savoring, and remembering the sweet little things about life.

Peach Shortcakes For Two

Peach Shortcakes for Two

For shortcakes:
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, chilled and cut into 4 pieces
3-4 tablespoons buttermilk, chilled

For peaches:
1 large ripe peach, peeled, cored and cut into thin wedges
2 teaspoons brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch ground cinnamon

For serving:
2-4 tablespoons whipped cream, lightly sweetened

1. Preheat oven to 425°F.
2. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Add the cold butter. Using a fork or your hands, work the butter into the dry ingredients until crumbly. Leave a few larger pieces of butter, if possible. This adds to the flakiness of the shortcakes.
3. Add 3 tablespoons of cold buttermilk to the bowl and quickly stir together with a fork. If the mixture is too dry, add a little bit more buttermilk. The dough should just come together and be a little sticky with some drier areas.
4. Turn the dough out onto a clean, lightly floured surface and press the dough together. Knead 1-2 times. Gently divide the dough in half and form two shortcakes that are roughly 1″ tall and about 3.5″ across.
5. Transfer the biscuits to a baking pan. Bake for 12-14 minutes, or until golden. Remove from pan and let cool slightly before serving, or serve at room temperature.
6. While shortcakes are baking, prepare the peaches. Place the peach slices in a bowl with the other ingredients. Stir to combine and let stand until ready to serve.
7. To serve, split shortcakes through the middle. Top with half of the peaches and a dollop of whipped cream. Place shortcake tops on top. Serve warm or at room temperature.

Peach Shortcakes For Two
Peach Shortcakes For Two

The Dessert for Two series was created with the idea that a small, thoughtful treat is a great excuse for late night talks with your partner or your teenager or your best friend — an ideal way to reconnect. You can find all the Dessert for Two recipes here.

Have you been able to find good peaches this year? Do you have a favorite variety? Any tricks for getting peaches to ripen quickly? 

This post was created for Design Mom by Lindsey Rose Johnson of Café Johnsonia.

5 thoughts on “Dessert For Two: Peach Shortcakes”

  1. Well this is just gorgeous! We will be heading into peach season in Australia soon and I can’t wait. There is something so good about having to wait for certain seasons for fruit. I’m in heaven for the few weeks blood oranges are available and I adore my first peach and mango of the season!

  2. No one ever seems to leave reviews after actually MAKING & EATING a recipe. I am taking the time to say these are the BEST shortcakes I’ve ever made (& I’ve made a lot!!). Thanks for this recipe!! I didn’t have buttermilk so I just used 1% milk & they were flaky & delicious!

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