Some things in life are not to be messed with, period. My Grammy’s shortcake recipe and fresh peaches are two of them. This is Peach Shortcake exactly as shortcake—and peaches—were meant to be.

Peach Shortcake

With millions of new recipe ideas a short Pinterest click away, it’s easy to feel the pressure to bake and cook only the things we’ve never tried before. I get caught up in the pretty colors, the crazy flavor combinations, the buzz words I don’t really understand. (Am I the last person who still can’t define paelo?) I feel I shouldn’t bother giving you a killer caramel brownie recipe, because someone else already stuffed that same caramel brownie with Reeses and sprinkles and Oreos and Nutella…and really, that person should mail me one, but my point is: Do simple, classic, un-messed-around-with recipes have a place anymore?

Peach Shortcake // Well-Plated

Peach Shortcake

I think they do. I think we need recipes like my Grammy’s shortcake, and we need to cover that shortcake with fresh fruit and real whipped cream.

Peach Shortcake

I am all for flavor innovation. Heck, I turned roasted scallions into salad dressing and poured it all over a quinoa salad. Some foods, however, deserve to be left at their most traditional, because they are already perfect. My Grammy’s old-fashioned Peach Shortcake is one of them.

When I called my Grammy for her shortcake recipe, I almost started laughing it is so simple. No need to roll, chill, or stamp out the dough. No secret spices. We simply work cold butter into flour, a little sugar, and baking powder. We pour it into a pan, and we bake for 20 minutes.

Out of the oven comes the most warm, wonderful shortcake. It touches every part of me, comforts my soul, and makes me feel as if there is nothing else more I need in life except for a slice of this shortcake, juicy summer fruit, and a dollop of whipped cream.

Peach Shortcake

And OK, Grammy did have one secret ingredient.

Peach Shortcake

Mix with melted butter and slather your Peach Shortcake generously. This recipe may be a classic, but Grammy still knows best.

Try this Peach Shortcake with any (or all) of your favorite summer fruits. It’s wonderful with a mix of strawberries and blueberries, plums and raspberries, or apricots and cherries.

Extra peaches on your hands? Try my Dutch Oven Peach Cobbler, Baked Peaches, or Ricotta Pizza with Peaches! Or, eat more shortcake. The choice is yours, and you can’t go wrong!

Looking for more summer fruit-studded desserts? Try Blackberry Buttermilk Cake. It whispers, “Aren’t you glad you asked me to bring dessert?” For a classic summer flavor combo, my Strawberry Lemonade Bars can’t be beat!

{Public Service Announcement}: Ben and I are off for a seafood extravaganza on Cape Cod (bring on the chow-dah!), so please bear with me as I may be slow to respond to questions and comments. I’ll be back with (even more) peachy keen treats for you next week, so be sure to stock your pantries with those juicy gifts of summer. Have a wonderful week all!

Peach Shortcake
Print Review
5 from 1 vote

Peach Shortcake

This classic Peach Shortcake recipe is simple, unfussed-around-with, and perfect exactly as it is. A recipe passed down from my Grammy, this is shortcake as shortcake was meant to be. Top with slices peaches, strawberries, or any of your favorite summer fruits and whipped cream. Don’t forget to follow Grammy’s lead and brush each slice with melted rum butter prior to serving.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 1 8x8 inch shortcake, serves 9


  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon nutmeg - (scant)
  • 1/2 cup very cold unsalted butter - cut into small pieces (1 stick)
  • 1 egg - beaten
  • 1/3 cup cold milk - of choice (I used skim, but I’m sure Grammy uses whole)
  • 4 ripe peaches - (feel free to sub strawberries or any mix of your favorite fruits)
  • 2 teaspoons sugar
  • 3 tablespoons unsalted butter, - melted
  • 3 tablespoons dark rum
  • Whipped cream


  • Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8x8 inch pan and set aside.
  • In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg. Add butter and lightly pulse (or cut in butter by hand), until the butter is the size of small peas (you should still be able to see the pieces of butter.) Add well-beaten egg and milk, just until incorporated.
  • Quickly press the batter into the prepared pan, touching it as little as possible with your fingers to keep the butter cold. Bake for 15-20 minutes, until the top is lightly golden. Cut into squares.
  • To quickly peel peaches: Cut a small “X” on the bottom of each. Slip into a large pot of boiling water. Boil for about 30 seconds, then remove with a slotted spoon and submerge immediately in a bowl of ice water to stop the cooking. Slip off the skins with your fingers, then slice peaches.
  • In a small bowl, combine the slices peaches and 2 teaspoons granulated sugar. Set aside. In a separate small bowl, combine the melted butter and rum.
  • To serve: While still warm, split each shortcake square in half horizontally. Brush the cut sides generously with rum butter. Place 1 buttered later on the plate, cover with peaches and whipped cream, top with the second shortcake layer, then cover with additional fruit and whipped cream.


Wrap leftover shortcake in foil and store at room temperature for up to 4 days. Freeze tightly wrapped in foil for up to 2 months.
Course: Dessert
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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