Peach Vanilla Bean Shortcake with Buttery Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes (serves 6)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes for peaches to macerate)

Quick Ingredients

• 2 lb (900 g) ripe peaches, sliced
• 3 tbsp (36 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 8 tbsp (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk (plus 1 tbsp for brushing)
• 1 tbsp turbinado sugar (or granulated) for topping
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 vanilla bean (seeds scraped) or 2 tsp vanilla bean paste
• Pinch of salt

Do This

• 1) Heat oven to 425°F (220°C); line a baking sheet with parchment.
• 2) Toss peaches with 3 tbsp sugar + lemon juice + pinch salt; rest 30 minutes.
• 3) Whisk flour, baking powder, baking soda, salt, and 2 tbsp sugar.
• 4) Cut in cold butter, then stir in cold buttermilk just until a shaggy dough forms.
• 5) Pat dough to 1-inch thick; cut 6 biscuits; bake 14–16 minutes until golden.
• 6) Whip cold cream with powdered sugar, vanilla bean seeds (or paste), and a pinch of salt to medium peaks.
• 7) Split warm biscuits; layer peaches + juices + vanilla-flecked whipped cream; serve right away.

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Why You’ll Love This Recipe

• Peak summer flavor: juicy peaches get extra sweet and saucy as they sit.
• Real vanilla bean payoff: you’ll see (and taste) those fragrant flecks in the whipped cream.
• Buttery, tender biscuits: crisp edges, fluffy middles, and sturdy enough to hold all the toppings.
• Make-ahead friendly: prep components separately, then assemble in minutes.

Grocery List

• Produce: ripe peaches (2 lb / 900 g), 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, turbinado sugar (optional), 1 vanilla bean or vanilla bean paste

Full Ingredients

Macerated Peaches

• 2 lb (900 g) ripe peaches (about 5–6 medium), pitted and sliced 1/2-inch thick
• 3 tbsp (36 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt

Buttery Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for shaping
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) buttermilk, very cold
• 1 tbsp buttermilk, for brushing tops
• 1 tbsp turbinado sugar (or granulated sugar), for sprinkling

Vanilla Bean–Flecked Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 3 tbsp (24 g) powdered sugar
• 1 vanilla bean, split lengthwise and seeds scraped (or 2 tsp vanilla bean paste)
• 1/8 tsp fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or a silicone baking mat). Set aside.

Tip: If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes while you measure everything else. Cold butter is the secret to flaky, tender biscuits.

Step 2: Macerate the peaches (make them juicy and jammy)

In a medium bowl, toss the sliced peaches with 3 tbsp (36 g) granulated sugar, 1 tbsp (15 ml) lemon juice, and 1/8 tsp salt.

Let stand at room temperature for 30 minutes, stirring once halfway through. The peaches will soften slightly and release a bright, syrupy juice that soaks into the biscuits in the best way.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tbsp (25 g) sugar until evenly combined.

Step 4: Cut in the cold butter, then add buttermilk

Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mix of pea-size pieces and some flatter, flaky shards. (Those uneven bits = flaky layers.)

Pour in 3/4 cup (180 ml) cold buttermilk. Stir gently with a fork just until the dough looks shaggy and most dry flour is absorbed. Avoid overmixing; the dough should look a little rough.

Step 5: Shape, cut, and bake the biscuits

Lightly flour a clean counter. Turn the dough out and gently pat it into a rectangle about 1-inch thick.

For flakier layers, fold the dough in half, then pat back to 1-inch thick (do this fold 1 time only to keep biscuits tender).

Cut out 6 biscuits using a 3-inch round cutter (or use a knife to cut 6 squares). Press straight down (don’t twist) so the biscuits rise tall. Transfer biscuits to the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with 1 tbsp buttermilk and sprinkle with 1 tbsp turbinado sugar.

Bake at 425°F (220°C) for 14–16 minutes, until tall and deeply golden on top. Cool on the pan for 10 minutes before splitting (warm is great; piping hot can melt the cream too quickly).

Step 6: Make the vanilla bean–flecked whipped cream

In a chilled bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, the vanilla bean seeds (or 2 tsp vanilla bean paste), and 1/8 tsp salt.

Whip with a hand mixer or stand mixer on medium-high speed until you reach medium peaks (about 2–4 minutes). The cream should hold its shape but still look lush and spoonable.

Step 7: Assemble the shortcakes and serve

Split each biscuit horizontally with a serrated knife. Place the bottom halves on plates or in shallow bowls.

Spoon a generous portion of peaches and their juices over each bottom half. Add a big dollop (or swoosh) of vanilla bean whipped cream. Cap with the biscuit tops and finish with a little more peaches and cream.

Serve immediately while the biscuits are still slightly warm and the peaches are glossy and fragrant.

Pro Tips

• Choose peaches that smell like peaches: A ripe peach should give slightly to gentle pressure and be noticeably fragrant at the stem end.
• Keep everything cold for the biscuits: Cold butter + cold buttermilk = better rise and flakier layers. If the dough warms up, chill it for 10 minutes before baking.
• Don’t twist the cutter: Twisting seals the edges and can prevent a good rise. Press straight down and lift straight up.
• Medium peaks for the best texture: Overwhipped cream can look grainy and won’t feel as luxurious between the layers.
• Let peaches sit the full 30 minutes: That syrup is part of the sauce; it’s what turns “fruit on bread” into true shortcake.

Variations

• Grilled peach shortcake: Halve and grill peaches over medium-high heat for 2–3 minutes per side, then slice and toss with sugar and lemon.
• Ginger-peach twist: Add 1/2 tsp ground ginger to the dry biscuit ingredients, or stir 1 tbsp finely chopped crystallized ginger into the peaches.
• Stabilized whipped cream (for longer holding): Beat in 2 tbsp (30 g) mascarpone with the powdered sugar before whipping to medium peaks.

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak the day they’re baked, but you can absolutely prep ahead by storing components separately.

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes before serving.

Peaches: Refrigerate macerated peaches in a covered container for up to 24 hours. Bring to room temperature for 20 minutes and stir before serving.

Whipped cream: Best freshly whipped, but it can be refrigerated for up to 24 hours. Whisk briefly by hand to loosen if needed. (If you want it to hold longer, use the mascarpone variation.)

Assembled shortcakes: Assemble right before serving. Once assembled, they’ll get soggy within 1–2 hours.

Nutrition (per serving)

Approximate, per 1 assembled shortcake: 520 calories, Fat: 30 g, Carbohydrates: 58 g, Protein: 7 g, Fiber: 3 g, Sugars: 24 g, Sodium: 430 mg.