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

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!

Peach Shortcake

Peach Shortcake

4.5 from 2 votes
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: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 1 8×8 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 8×8 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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve been all about peaches lately – I had a peach pie for the first time about a month ago and now am obsessed with peach desserts! lol This looks delicious!

    1. Peach pie is the ONE summer dessert that I think I haven’t gotten to yet. I need to change this problem ASAP. Thanks for the inspiration Ashley!

      1. Got peaches at farmers market today, was trying to decide between the go-to ubiquitous southern cobbler or shortcake when i linked to this recipe from your blueberry cheesecake bars recipe. Made my mind up pronto!! Thanks Erin, happy 4th!

          1. Erin, it was wonderful! I was an MVP at our gathering ? … Thanks to you, and your dear Grammy. Hope yours was happy too!5 stars

    1. Thanks Steph! Peaches are soooo good with shortcake. Actually, I might just test the hypothesis that pretty much everything tastes great with shortcake, lol.

  2. I love this simple, classic recipe! So awesome that it involves rum. Have a blast in Cape Cop!

  3. I agree totally, as much as I try to healthify recipes but I believe that some should be left alone :) I want to take a bowl of this with vanilla ice cream. Have a great vacay :)

    1. Vanilla ice cream is Ben’s favorite way to chow down on this too. And you are totally right–there’s just no healthifying this number. It is too perfect as is!

  4. I am so with you. I have an old church cookbook that often goes ignored for months at a time while I experiment with newfangled recipes and ideas, but every time I go back to it, I always wonder why it took me so long. Nothing beats the classics.

  5. Classic desserts like these are best! Especially when you have gorgeous peaches that need to shine.

    Have fun in Cape Cod!

    1. Thanks so much Nicole! And I can’t think of a tastier way to let those gorgeous peaches flaunt it ;-)

    1. Thanks lady!! How did you know I’ve been practically living at the Farmers Market these days? My heaven on earth!

  6. I am oh-so-easily swayed by the temptation toward new! exciting! creative! interpretations of recipes, especially desserts. But the truth is that there is a reason why recipes like this stand the test of time: they are simply delicious. Your Grammy knows what’s up.

    1. Thanks so much Nora!! And you described my feelings perfectly. Cheers to the classics–I bet you have some tasty ones in your arsenal too!

  7. Oh, this definitely has a place in my stomach — I mean, heart! ;-) I will always love those classics. As many things as I make, the all-time favorite thing my adoring fans (er…family) request? Biscuits. Nothin’ fancy, just biscuits. Can’t go wrong with the basics.

    1. Shortcake by any other name is but a biscuit…which is why I excused myself for downing two for bfast with jam (and extra butter as a precaution.) I bet yours are freaky fabulous. No one your adoring fans are begging for more!

  8. This is such a delicious looking, summery dessert, Erin! I can’t get enough peaches this time of year, so thanks for the inspiration!

  9. Drooling over these shortcakes! Time to load up on peaches :) Have a blast on the Cape!

  10. mmm mmm mmm! Peaches and shortcake ! so so craving this now!
    Shashi @

  11. DAMN this looks so great! I love recipes with fruit so this has to be pinned for later. Peaches are perfect for the summer time :)

    1. Hey Natalie! I am totally in love love love with fresh peach everything right now. The more we eat, the more the summer celebration, right?

  12. This is perfect in its simplicity Erin. I definitely think that we tend to ‘jazz things up’ a little too often these days… sometimes all I want is a big hunk of plain, perfect chocolate brownie – no Oreo cookies, no nuts, no fancy drizzles of caramel or cheesecake or cinnamon chips! Not to say that there’s no room in this world for embellished treats, but… classics have endured for a reason :) Grammy’s shortcake is perfect evidence of this (haha, love the Captain Morgan, we have some in the cupboard right now! Making this as soon as peach season hits) xx

    1. Hi Susie, I’m sorry to hear that the recipe turned out too salty for your taste. Did you make sure to use unsalted butter? Our family loves the recipe as it’s written, but I know everyone has different tastes. I hope you were still able to enjoy the shortcake!

  13. I am for simple recipes,too…just got some peaches and have shortcake already made…one whiff of the peaches, I knew I had to make the peach shortcake….no rum in our house,but have the whipped cream.
    Jo from Grass Lake,Michigan.

  14. TAKE CARE IF YOU USE SALTED BUTTER. I didn’t have any unsalted butter, so I used salted and my shortcake is extremely salty. If you use salted butter, omit added salt!!! I’ll know better next time.4 stars

  15. For everyone who thinks it is too salty, did you use KOSHER salt? If you used table salt you need use half the amount.