Peach Shortcake with Cinnamon Sugar Biscuits and Vanilla Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 biscuit shortcake each)
• Prep Time: 25 minutes
• Cook Time: 16–18 minutes
• Total Time: 55 minutes (includes 10 minutes cooling and 5 minutes for peaches to get juicy)

Quick Ingredients

• 2 lb peaches, sliced
• 1/4 cup granulated sugar + 2 tbsp (divided)
• 1 tbsp lemon juice
• 1 tsp vanilla extract (for peaches)
• 2 cups (260 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 tsp ground cinnamon + 1/8 tsp ground nutmeg
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract (for whipped cream)
• 1 cup (240 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1 tbsp melted butter + 1 tbsp cinnamon sugar (for topping)

Do This

• 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2. Toss peaches with 1/4 cup sugar, lemon juice, and 1 tsp vanilla; let sit 5–10 minutes until juicy.
• 3. Whisk flour, baking powder, salt, cinnamon, nutmeg, and 2 tbsp sugar. Cut in cold butter; stir in cold buttermilk just until combined.
• 4. Pat dough to 1-inch thick, cut 6 biscuits, place on pan. Brush with melted butter; sprinkle with cinnamon sugar.
• 5. Bake 16–18 minutes until tall and deeply golden. Cool 10 minutes.
• 6. Whip cream with powdered sugar and 1 tsp vanilla to soft-medium peaks.
• 7. Split warm biscuits, spoon on juicy peaches, top with vanilla whipped cream, and serve right away.

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Why You’ll Love This Recipe

• Big payoff, simple steps: Tender biscuits, juicy peaches, and fluffy whipped cream—classic shortcake comfort without complicated techniques.
• Warm spice meets bright fruit: Cinnamon-sugar biscuits add a cozy, lightly spiced backbone for sweet peaches.
• Make it your way: Use fresh, frozen, or even drained canned peaches in a pinch.
• Perfect for casual entertaining: Prep the components ahead and assemble just before serving.

Grocery List

• Produce: 2 lb ripe peaches (about 5–6 medium), 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, ground cinnamon, ground nutmeg, fine salt, vanilla extract

Full Ingredients

Juicy Vanilla Peaches

• Peaches: 2 lb (about 5–6 medium) ripe peaches, peeled if desired, pitted and sliced 1/2-inch thick
• Granulated sugar: 1/4 cup (50 g)
• Lemon juice: 1 tbsp
• Vanilla extract: 1 tsp
• Ground cinnamon (optional): 1/8 tsp (for a gentle warm note)
• Cornstarch (optional, for extra-thick juices): 1 tsp

Lightly Spiced Cinnamon Sugar Biscuits

• All-purpose flour: 2 cups (260 g), plus more for shaping
• Baking powder: 1 tbsp (12 g)
• Fine salt: 1/2 tsp
• Granulated sugar: 2 tbsp (25 g)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/8 tsp
• Unsalted butter: 1/2 cup (113 g), very cold, cut into 1/2-inch cubes
• Cold buttermilk: 3/4 cup (180 ml), plus 1–2 tbsp more if needed

Cinnamon Sugar Topping

• Unsalted butter: 1 tbsp, melted (for brushing)
• Granulated sugar: 1 tbsp
• Ground cinnamon: 1/2 tsp

Vanilla Whipped Cream

• Heavy cream: 1 cup (240 ml), very cold
• Powdered sugar: 2 tbsp (15 g)
• Vanilla extract: 1 tsp
• Fine salt (optional): 1 small pinch (helps the flavor pop)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Position a rack in the center of the oven and preheat to 425°F (218°C). Line a large baking sheet with parchment paper (or use a lightly greased sheet pan). Set aside.

If your kitchen is warm, consider placing the cubed butter back in the fridge while you measure everything else—cold butter is the secret to tall, flaky biscuits.

Step 2: Macerate the peaches until juicy

In a medium bowl, add the sliced peaches, 1/4 cup (50 g) granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla, and optional 1/8 tsp cinnamon. Toss gently until the peaches are evenly coated.

Let sit at room temperature for 5–10 minutes, stirring once halfway through, until the peaches release their juices and you have a glossy, syrupy mixture at the bottom of the bowl.

Optional thickener: If you want a thicker, spoonable peach syrup (especially if your peaches are extremely juicy), sprinkle 1 tsp cornstarch over the peaches, toss well, and let stand for 2 minutes to hydrate.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together 2 cups (260 g) flour, 1 tbsp baking powder, 1/2 tsp salt, 2 tbsp (25 g) sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg until evenly combined.

This quick whisk distributes the baking powder and spices so every bite tastes balanced and the biscuits rise evenly.

Step 4: Cut in the cold butter and add the buttermilk

Add the 1/2 cup (113 g) cold cubed butter to the bowl. Using a pastry cutter, two forks, or clean fingertips, cut the butter into the flour mixture until it looks like coarse crumbs with some pea-sized butter pieces remaining.

Pour in 3/4 cup (180 ml) cold buttermilk. Stir gently with a fork or spatula just until the dough looks shaggy and most of the dry flour is moistened. If you still have a lot of dry flour at the bottom of the bowl, drizzle in 1–2 tbsp more buttermilk, a little at a time, until the dough holds together when pressed.

Important: Stop mixing as soon as it comes together. Overmixing makes biscuits tough.

Step 5: Shape, cut, and top the biscuits

Lightly flour your counter. Turn out the dough and gently press it together. Pat (or lightly roll) into a rectangle about 1 inch thick. For extra layers, fold the dough in half once, pat back to 1-inch thick, and proceed.

Cut out 6 biscuits using a 2 1/2- to 3-inch round cutter. Press straight down (don’t twist) to help them rise tall. Place biscuits on the prepared baking sheet with sides just barely touching for soft edges, or spaced apart for crisper sides.

In a small bowl, stir together 1 tbsp sugar and 1/2 tsp cinnamon. Brush the biscuit tops with 1 tbsp melted butter, then sprinkle evenly with the cinnamon sugar.

Step 6: Bake until tall and deeply golden

Bake at 425°F (218°C) for 16–18 minutes, until the biscuits are risen and richly golden on top. The centers should feel set and the bottoms should be lightly browned.

Let the biscuits cool on the pan for 10 minutes. They can be warm for serving, but a short rest keeps the crumb tender (and makes them easier to split).

Step 7: Whip the vanilla cream

While the biscuits cool, make the whipped cream. In a cold mixing bowl, combine 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla, and an optional small pinch of salt.

Whip with a hand mixer (or whisk by hand) until soft-to-medium peaks form. The cream should hold its shape but still look pillowy and spoonable. Avoid whipping to stiff peaks, which can look grainy and taste overly firm.

Step 8: Assemble the peach shortcakes and serve

Split each biscuit in half horizontally. Spoon a generous amount of peaches (and plenty of their syrupy juices) onto the bottom half. Add a big dollop of vanilla whipped cream, then cap with the biscuit top.

For a more dramatic presentation, add a final spoonful of peaches and a little extra whipped cream on top. Serve immediately while the biscuits are still slightly warm and the peaches are juicy.

Pro Tips

• Keep everything cold for flaky biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise into tender layers.
• Don’t twist the cutter: Twisting seals the edges and can prevent a good rise. Press straight down, then lift straight up.
• Adjust peach sweetness to taste: Very ripe peaches may need less sugar; tart peaches can handle an extra 1–2 teaspoons.
• Thicker peach juices: If you prefer a more “saucy” topping, use the optional 1 tsp cornstarch, or briefly simmer the peaches (see Variations).
• Whipped cream texture: Soft-to-medium peaks are ideal for shortcake because they melt slightly into the warm biscuit and mingle with the peach juices.

Variations

• Warm peach topping: After macerating, pour peaches and juices into a small saucepan and simmer over medium heat for 3–5 minutes, just until glossy and slightly thickened; cool 5 minutes before assembling.
• Bourbon-vanilla peaches: Replace 1/2 tsp of the vanilla in the peaches with 1 tbsp bourbon. Let sit 10 minutes so the flavor blooms.
• Honey-yogurt cream: Swap whipped cream for a mixture of 1 cup (240 g) Greek yogurt + 2 tbsp honey + 1 tsp vanilla for a tangy, lighter topping.

Storage & Make-Ahead

Best assembled right before serving: Once assembled, the peaches will soften the biscuits over time (still tasty, but less crisp and fluffy).

Biscuits: Store cooled biscuits airtight at room temperature for up to 2 days, or refrigerate up to 4 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes.

Peaches: Refrigerate in a covered container for up to 3 days. Stir before serving to redistribute juices.

Whipped cream: Best the day it’s made, but it will hold in the fridge (covered) for up to 24 hours. Re-whisk briefly if it softens.

Make-ahead plan: Bake biscuits earlier in the day, refrigerate peaches, and whip the cream shortly before serving (or up to 1 day ahead for convenience).

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 28 g fat; 62 g carbohydrates; 6 g protein; 2 g fiber; 26 g sugar; 430 mg sodium.