Spiced Peach Shortcakes

I must say, I love this spicy summer shortcake as much as one made with strawberries, and I serve it regularly when the first luscious freestone Southern peaches come on the market starting in June. Just be extremely careful not to overcook the peaches—they should be perfectly softened and never mushy. Likewise, the biscuits should be soft inside and just crusty enough to provide a textural contrast to the tender peaches and billowy whipped cream.–James Villas

LC Extra Sparkly Shortcake Surprise Note

This recipe is something of a shortcake surprise. In a good way,natch. Although if you find yourself craving the classic strawberry shortcake, rest assured, these slightly sweet biscuits work admirably in that capacity as well. We sorta like to sprinkle a little turbinado sugar over the dough rounds before baking them to ensure extra sweet, extra sparkly shortcakes, just ’cause we can. But suit yourself.

Special Equipment: 3-inch biscuit cutter

Spiced Peach Shortcakes Recipe

  • Quick Glance
  • 30 M
  • 55 M
  • Makes 6 shortcakes


  • For the peach filling
  • 5 medium ripe but firm peaches, peeled, pitted, and cut into 1/2 inch pieces
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon almond or vanilla extract
  • 2 teaspoons fresh lemon juice
  • For the shortcakes
  • 2 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • Milk, for brushing the biscuit tops
  • Whipped cream


  • Make the peach filling
  • 1. in a large, heavy saucepan off the heat, gently combine the peaches, brown sugar, cinnamon, nutmeg, almond extract, and lemon juice, stirring until blended. Bring the mixture to a simmer over medium-low heat, cover, and cook till the peaches are just soft, about 10 minutes. Remove from the heat and let cool.
  • Make the shortcakes
  • 2. Meanwhile, preheat the oven to 425°F (220°C).
  • 3. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the cream and stir just till a soft dough forms. Transfer the dough to a lightly floured work surface and knead about 8 times. Gently pat the dough to 1/2 inch thickness and cut out rounds with a 3-inch biscuit cutter. Pat the dough scraps together and cut out more rounds. You should have 6 rounds.
  • 4. Arrange the rounds about 1 inch apart on a large baking sheet. Lightly brush the tops of the rounds with milk and bake until golden, about 15 minutes. Transfer the biscuits to a wire rack to cool.
  • 5. Split the biscuits in half and arrange the bottom halves, split side up, on 6 dessert plates. Mound equal amounts of the peaches on top of each biscuit. Top each mound with the other biscuit half and a generous dollop of whipped cream. Serve immediately.
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