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 it was meant to be: simple, easy, fuss-free, and from scratch.
With millions of new recipe ideas a short click away, it’s easy to feel the pressure to bake and cook only the things we’ve never tried before.
I too am guilty of getting caught up in the latest crazy flavor combinations (hello, Rhubarb Swirl Buttermilk Ice Cream) and buzz words I don’t really understand.
Sometimes it seems that simple, classic, un-messed-around-with recipes (like this Blueberry Buckle) are losing their place in our homes and kitchens.
This is why I think we need Grammy’s old-fashioned peach shortcake recipe.
It’s made from scratch (like her equally famous Grammy’s Lemon Cream Pie), and features simple, pure fresh peaches, and real whipped cream.
5 Star Review
“Erin, it was wonderful! I was an MVP at our gathering ? … Thanks to you, and your dear Grammy. Hope yours was happy too!— Celeste —
Some foods deserve to be left in their traditional state because they are already perfect. My Grammy’s old-fashioned Peach Shortcake is one of them (as are these classic One Bowl Brownies).
When I called my Grammy for her shortcake recipe, I almost started laughing it is so simple (like these Lemon Bars).
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 it for 20 minutes where it becomes the warmest, most wonderful classic shortcake you’ll ever eat.
This classic dessert comforts my soul (like a slice of Pumpkin Pecan Pie does in the fall), and makes me feel as if there is nothing else more I need in life except for a slice of this shortcake with juicy peaches, and a dollop of whipped cream.
How to Make Peach Shortcake
Made with simple, wholesome, limited ingredients and a bounty of summer’s freshest peaches, this old-fashioned peach shortcake recipe is an understated masterpiece that, somehow, makes a huge statement (almost as loud as this Dutch Oven Peach Cobbler).
- Peaches. One of my all-time favorite summer fruits, peaches lend this dessert (and this Peach Upside Down Cake) an array of healthy antioxidants along with vitamin A, vitamin C, and fiber.
- Flour. No sneaking swaps for whole wheat here (that’s what Rhubarb Scones are for). All you’ll need is some good ol’ all-purpose flour for this classic shortcake recipe.
- Sugar. Sweetens the shortcake dough, adds moisture, and makes the finished shortcakes incredibly tender.
- Baking Powder. For a quick rise that makes these shortcakes light and fluffy.
- Butter. COLD butter makes these shortcakes (and Raspberry Scones) tender, flakey, and loaded with comforting butter flavor.
- Egg + Milk. Add moisture and additional fat for added softness and tenderness.
- Spiced Rum. Grammy’s one secret ingredient. But, hey, it’s the way she always did it and Grammy knows best! Mix with some melted butter and slather your peach shortcake generously. (If you like your desserts boozy, try this old-fashioned Brownie Pie.)
- Sift together the dry ingredients into a food processor.
- Add the butter and pulse until the mixture resembles small peas.
- Add the egg and milk and mix until just incorporated.
- Press the batter into a prepared pan, and bake until lightly golden.
- Cut into squares.
- Peel and slice the peaches, then toss with the sugar. Set aside.
- In a separate small bowl, whisk together the melted butter and rum.
- Split each shortcake in half horizontally and brush both sides with rum butter.
- Top one half with peaches and whipped cream, then top with the other shortcake half (and more fruit and cream, if desired). ENJOY!
Frequently Asked Questions
Proceed with caution if you wish to use salted butter in this recipe. The recipe was tested and developed using unsalted butter so if you wish to make this swap you will likely want to reduce or omit the additional salt in the recipe or the shortcakes run the risk of being too salty.
Sure! 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. You really cannot go wrong.
While shortcakes have a similar appearance, ingredient list, and method of preparation, they are not the same as biscuits (not even these Blueberry Biscuits). The key difference is that shortcakes contain sugar (like these Strawberry Scones) and most biscuit recipes do not.
- 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 sliced peaches and 2 teaspoons granulated sugar. Set aside.
- In a separate small bowl, mix 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.
- TO STORE: Wrap leftover shortcake in foil and store at room temperature for up to 4 days.
- TO FREEZE: Leftover shortcakes can be stored, tightly wrapped in foil, for up to 2 months in the freezer. Leftover peaches may also be frozen in an airtight container for up to 6 months.
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