Peach Strawberry Shortcake with Flaky Biscuits and Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings (8 biscuits)
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 10 minutes (includes 22 minutes for fruit to get juicy)

Quick Ingredients

• Fruit: 3 medium ripe peaches (about 1 1/2 lb / 680 g), 1 lb (454 g) strawberries, 1/3 cup (67 g) granulated sugar, 1 tbsp (15 ml) lemon juice, 1 tsp lemon zest, 1 tsp cornstarch, pinch of salt
• Biscuits: 2 1/2 cups (313 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 3 tbsp (38 g) granulated sugar, 10 tbsp (142 g) cold unsalted butter, 1 cup (240 ml) cold buttermilk
• To finish biscuits: 1 tbsp buttermilk (for brushing), 1 tbsp coarse sugar (optional)
• Whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 2 tsp vanilla extract, pinch of salt

Do This

• 1. Toss sliced peaches and strawberries with sugar, lemon juice/zest, cornstarch, and salt; rest 20–22 minutes.
• 2. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3. Mix biscuit dry ingredients; cut in cold butter until pea-sized.
• 4. Stir in cold buttermilk just until dough forms; pat, fold 2 times, and cut 8 biscuits.
• 5. Bake 16–18 minutes until tall and deeply golden; cool 10 minutes.
• 6. Whip cream with powdered sugar, vanilla, and salt to medium peaks.
• 7. Split biscuits; layer fruit and juices plus whipped cream; cap with tops and serve.

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Why You’ll Love This Recipe

• Peak summer flavor: juicy peaches and strawberries get glossy and syrupy with a quick maceration.
• Real shortcake biscuits: flaky, buttery layers that hold up to the fruit and cream (no soggy cake).
• Classic vanilla whipped cream: lightly sweet, not heavy, and easy to make in minutes.
• Company-worthy but simple: each component can be prepped ahead, then assembled fast.

Grocery List

• Produce: 3 ripe peaches, 1 lb strawberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract, cornstarch, coarse sugar (optional)

Full Ingredients

Peach & Strawberry Filling

• 3 medium ripe peaches (about 1 1/2 lb / 680 g total), sliced 1/2-inch thick (peel if you prefer)
• 1 lb (454 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp lemon zest
• 1 tsp cornstarch
• Pinch of kosher salt

Flaky Shortcake Biscuits

• 2 1/2 cups (313 g) all-purpose flour, plus extra for shaping
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3 tbsp (38 g) granulated sugar
• 10 tbsp (142 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk

For the Biscuit Tops

• 1 tbsp buttermilk (for brushing)
• 1 tbsp coarse sugar (optional, for sparkle and crunch)

Vanilla Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 2 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the peaches and strawberries

Add the sliced peaches and strawberries to a medium bowl. Sprinkle over the granulated sugar, lemon juice, lemon zest, cornstarch, and a pinch of salt.

Toss gently until the fruit is evenly coated, then let it sit at room temperature for 20–22 minutes. The sugar will draw out juices, creating a naturally syrupy sauce that soaks into the biscuits in the best way.

Step 2: Preheat the oven and set up your pan

Place an oven rack in the center position. Preheat the oven to 425°F (218°C).

Line a rimmed baking sheet with parchment paper (or leave it unlined if you prefer crisper bottoms). Set aside.

Step 3: Mix the biscuit dry ingredients

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

This quick whisk helps the biscuits rise evenly and keeps you from biting into pockets of baking powder.

Step 4: Cut in the cold butter for flaky layers

Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and a few slightly larger flakes.

Tip: Those visible butter pieces are a good thing; they melt in the oven and create steam, which makes the biscuits tall and flaky.

Step 5: Add buttermilk, fold briefly, and cut 8 biscuits

Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no big dry patches of flour. Do not overmix.

Turn the dough out onto a lightly floured surface. Pat it into a 1-inch-thick rectangle. Fold the dough in half, then in half again (a simple two-fold). Pat back into a 1-inch thickness.

Cut 8 biscuits using a 3-inch round cutter (press straight down; don’t twist). If needed, gather scraps gently and cut the last biscuit or two. Place biscuits on the prepared sheet pan with sides just barely touching for taller biscuits.

Step 6: Brush, sugar, and bake until deeply golden

Brush the tops lightly with 1 tbsp buttermilk. Sprinkle with 1 tbsp coarse sugar if using.

Bake at 425°F (218°C) for 16–18 minutes, until the tops are deeply golden and the biscuits feel set when gently tapped. Let cool on the pan for 10 minutes (warm is perfect for assembly).

Step 7: Whip vanilla cream to soft, spoonable peaks

While the biscuits cool, add the cold heavy cream, powdered sugar, vanilla, and a pinch of salt to a chilled mixing bowl.

Whip with a hand mixer or stand mixer on medium-high speed until medium peaks form (about 2–4 minutes). You want it fluffy and spoonable, not stiff or buttery.

Step 8: Assemble the shortcakes and serve

Split each warm biscuit in half horizontally. Place the bottom half on a plate. Spoon on a generous amount of peaches, strawberries, and their juices.

Add a big dollop of vanilla whipped cream, then cap with the biscuit top. Finish with an extra spoonful of fruit and a little more cream if you like. Serve right away while the biscuits are still a bit warm and the fruit is bright and juicy.

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk are the difference between flaky layers and a dense biscuit.
• Don’t twist the cutter: twisting seals the edges and can prevent the biscuits from rising as high.
• Let the fruit sit the full 20–22 minutes: this gives you that glossy, naturally syrupy sauce without cooking anything.
• Adjust sweetness to the fruit: if your peaches are super sweet, reduce sugar to 1/4 cup (50 g); if they’re tart, keep 1/3 cup (67 g).
• Assemble right before serving: biscuits stay fluffy and the contrast of warm biscuit/cool cream is at its best.

Variations

• Brown sugar bourbon fruit: replace the granulated sugar with 1/3 cup (73 g) packed light brown sugar and add 1 tbsp (15 ml) bourbon to the fruit.
• Honey-vanilla peaches: use 1/4 cup (85 g) honey instead of sugar and add an extra 1/2 tsp vanilla to the fruit.
• Lemon cream: add 1 tsp finely grated lemon zest to the whipped cream for a brighter, citrusy finish.

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days, or freeze for up to 2 months. Rewarm in a 350°F (177°C) oven for 6–8 minutes (from room temp) or 10–12 minutes (from frozen) to refresh the texture.

Fruit: Store macerated fruit covered in the refrigerator for up to 3 days. It will get softer and juicier over time (still delicious).

Whipped cream: Best made the same day, but it can be refrigerated for up to 24 hours. Whisk briefly to loosen before serving if needed.

Make-ahead plan: Bake biscuits earlier in the day, refrigerate the fruit once it’s juicy, and whip the cream right before serving. Assemble at the last minute to avoid soggy shortcakes.

Nutrition (per serving)

Approximate, per serving (1 biscuit with fruit and whipped cream): 540 calories, 29 g fat, 64 g carbohydrates, 7 g protein, 23 g sugars, 3 g fiber, 430 mg sodium.