Peach Shortcake with Honey Butter Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (900 g) ripe peaches, sliced
• 2 tbsp (25 g) granulated sugar + 2 tbsp (25 g) for biscuits
• 1 tbsp (15 ml) lemon juice
• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder, 1/4 tsp baking soda, 1 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter (biscuits)
• 3/4 cup + 2 tbsp (210 ml) cold buttermilk, plus 1 tbsp for brushing
• 3 tbsp (42 g) unsalted butter + 2 tbsp (42 g) honey (honey butter)
• 1 cup (240 ml) cold heavy cream + 2 tbsp (16 g) powdered sugar
• Vanilla extract, pinch of salt

Do This

• 1. Toss sliced peaches with sugar, lemon juice, vanilla, and a pinch of salt; rest 20 minutes.
• 2. Heat oven to 425°F (218°C); line a sheet pan.
• 3. Mix flour, baking powder, baking soda, sugar, and salt; cut in cold butter.
• 4. Stir in cold buttermilk, pat into a thick slab, cut 6 biscuits.
• 5. Bake 15–18 minutes until tall and deeply golden.
• 6. Stir melted butter with honey and a pinch of salt; brush hot biscuits.
• 7. Whip cream to soft peaks; split biscuits and layer peaches + whipped cream; serve warm.

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Why You’ll Love This Recipe

• Flaky, tender biscuits with crisp edges and soft layers—perfect for soaking up peach juices.
• Honey butter adds a warm, glossy sweetness that makes the shortcake feel extra special.
• Peak peach flavor from a quick maceration that turns ripe fruit into a juicy, syrupy topping.
• Simple, makeable parts you can prep ahead, then assemble right before serving.

Grocery List

• Produce: 2 lb (900 g) ripe peaches, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, honey, vanilla extract

Full Ingredients

Macerated Peaches

• 2 lb (900 g) ripe peaches (about 5–6 medium), pitted and sliced 1/2-inch thick
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp vanilla extract
• Pinch of kosher salt
• Optional: 1/8 tsp ground cinnamon (for a gently warm flavor)

Honey Butter Biscuits

• 2 cups (240 g) all-purpose flour, plus more for shaping
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup + 2 tbsp (210 ml) cold buttermilk, plus 1 tbsp (15 ml) for brushing

Honey Butter for Brushing

• 3 tbsp (42 g) unsalted butter
• 2 tbsp (42 g) honey
• Pinch of kosher salt

Softly Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the peaches

In a medium bowl, toss the sliced peaches with the granulated sugar, lemon juice, vanilla, and a pinch of salt (and cinnamon, if using). Let sit at room temperature for 20 minutes, stirring once halfway through. The peaches will release their juices and create a light syrup.

Tip: If your peaches are very ripe, 15 minutes is enough. If they’re a little firm, give them the full 20 minutes.

Step 2: Heat the oven and prep the pan

Arrange an oven rack in the center. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.

Optional: For even crisper bottoms, preheat the baking sheet for 5 minutes, then carefully place the parchment on the warm sheet before adding biscuits.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.

Those visible bits of butter are what create flaky layers, so stop before it becomes sandy.

Step 5: Add buttermilk, shape, and cut the biscuits

Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and most dry flour is moistened. If the bowl looks very dry, add 1–2 teaspoons of buttermilk as needed (a little goes a long way).

Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, rotate, and pat back to 1 inch thick. Repeat the fold once more (this simple folding helps create layers).

Pat the dough to a final thickness of 1 inch (2.5 cm). Cut 6 biscuits using a 2 3/4-inch round cutter (or cut into 6 squares with a knife). Press straight down—do not twist—or the biscuits won’t rise as well.

Transfer biscuits to the prepared baking sheet, placing them about 1 inch apart.

Step 6: Bake until tall and deeply golden

Lightly brush the tops with 1 tbsp (15 ml) buttermilk. Bake at 425°F (218°C) for 15–18 minutes, until the biscuits are well-risen and deep golden brown on top.

Let the biscuits cool on the pan for 5 minutes before assembling (they’ll still be warm, but easier to handle).

Step 7: Make the honey butter and brush the biscuits

While the biscuits bake (or right after), melt 3 tbsp (42 g) butter in a small saucepan over low heat or in the microwave in 20-second bursts. Stir in the honey and a pinch of salt until smooth.

Brush the warm biscuits generously with honey butter. Save a little extra for serving if you like a glossy finish.

Step 8: Whip the cream to soft peaks

In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a whisk or hand mixer just until soft peaks form, about 2–4 minutes with a hand mixer (timing varies by mixer and bowl temperature).

Stop while the cream still looks pillowy and slightly drapey—soft peaks make the most tender shortcake.

Step 9: Assemble the peach shortcakes

Split each biscuit in half horizontally using a serrated knife. Place the bottom half on a plate. Spoon on a generous helping of peaches and their juices. Add a dollop of softly whipped cream, then cap with the biscuit top.

Finish with another small spoonful of peaches and a final swipe of whipped cream if you want a taller, more dramatic shortcake. Serve immediately while the biscuits are still warm and the peaches are juicy.

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold buttermilk help create steam pockets and layers in the oven.
• Don’t overmix: stir just until the dough comes together; overmixing can make biscuits tough.
• Cut cleanly: push the cutter straight down without twisting so the biscuits rise high.
• Use ripe peaches: fragrant peaches with a little give will taste sweetest and create the best syrup.
• Soft peaks for the win: softly whipped cream feels luxurious and melts into the warm biscuit.

Variations

• Grilled peach shortcake: brush peach halves lightly with oil, grill cut-side down for 2–3 minutes, then slice and macerate with sugar and lemon.
• Brown sugar-bourbon peaches: replace granulated sugar with 2 tbsp (26 g) packed brown sugar and add 1 tsp bourbon to the peaches.
• Ginger-vanilla cream: add 1/2 tsp ground ginger (or 1 tsp finely grated fresh ginger) to the whipped cream for gentle warmth.

Storage & Make-Ahead

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 350°F (177°C) oven for 6–8 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm.

Peaches: Macerated peaches keep in the refrigerator for up to 2 days. Bring to room temperature for 15 minutes before serving for the best flavor.

Whipped cream: Best the day it’s made, but it will hold (covered and refrigerated) for up to 24 hours. Rewhisk briefly by hand if it softens.

Assembled shortcakes: Assemble right before eating. If assembled too early, the biscuits will soak up juices and lose their crisp edges.

Nutrition (per serving)

Approximate, based on 1 of 6 servings: 520 calories; 28 g fat; 62 g carbohydrates; 7 g protein; 28 g sugar; 520 mg sodium.