Brown Sugar Bourbon Peach Shortcake
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We’re giving the classic dessert a summer makeover with this super easy peach shortcake! Juicy peaches with sweet brown sugar, a splash of bourbon, cinnamon, and homemade Chantilly cream all atop a tender scone-like shortcake. What’s not to love?!
Summer brings a lot of good things. Sunshine, warm weather, and an abundance of fresh produce…specifically PEACHES! And if you’ve read our blog before, you’ll know that my mom and I always look forward to this time of year. From simple grilled peaches, a classic peach cobbler, to our extravagant peach layer cake. We’re always looking for ways to use and bake all things peaches!
This year, we wanted to share something that was as flavorful as our peach cobbler crisp (it’s SOOO good if you haven’t tried it!) and as simple as our mini peach tarts. Plus, who doesn’t love a good shortcake?!
What You May Not Know About Shortcake
Homemade shortcake is actually much easier to make than you might think. You’ll never reach for store-bought again after trying this recipe! The secret lies in the shortcake itself!
Yes, I know it sounds a bit redundant, but hear me out. You may have come across other shortcake recipes that call for making a biscuit (a flaky quick bread with no eggs). This recipe leans closer to a traditional shortcake. With the inclusion of eggs and a little bit of sugar, it boasts flaky layers and a tender crumb. Think of it as a delightful cross between a scone and a cake, creating the perfect base for absorbing all the flavor from the filling!
Though, the best part might be that these shortcakes only require a handful of ingredients and minimal hands-on time. All you need is just some flour, sugar, baking powder, eggs, butter, and buttermilk!
Creating The Flaky Layers
To keep these shortcakes super light, we sifted the dry ingredients before folding in the grated butter. This really allows for your shortcakes to shine!
It’s best to use a spatula to mix the wet ingredients into the flour. If you use your hands, you may melt the butter and you won’t achieve the beautiful flaky layers that makes these shortcakes SO good!
Rolling & Cutting Your Dough
Now that we’ve got the dough made, here’s a quick step-by-step guide on rolling and cutting your dough:
- Lightly Flour Your Surface: Sprinkle a generous amount of flour on a piece of parchment paper. This prevents the dough from sticking when you try lifting the cut pieces!
- Roll Out the Dough: Using a rolling pin, begin rolling out the dough from the center outwards. Apply gentle and even pressure to achieve a uniform thickness of about ½ inch (1.3 cm).
⊹ A Quick Tip! ⊹
If the dough feels sticky, dust the top of the dough lightly with more flour as you roll. But be mindful of adding too much flour, as it can affect the texture of your shortcake!
- Cutting the Shortcakes: Once the dough is rolled out, grab your favorite biscuit cutter (round or any desired shape works!). Dip the cutter in flour to prevent sticking, then press straight down to cut out clean shapes from the dough.
- Re-rolling Scraps: Don’t waste any dough! Gently gather the dough scraps and press them together to form a new disc. Re-roll the disc and repeat the cutting process to maximize your shortcake yield.
- Transferring to Baking Sheet: Carefully transfer the cut-out shortcake shapes to a baking sheet lined with parchment paper. Leave a little space between each shortcake to allow for even rising during baking.
The No Cook Peach Filling
While the shortcakes bake, it’s time to make the filling! Since there’s no cooking involved with the filling, all you need to do is mix it up! Luckily, it’s only three ingredients and takes just seconds to make. Just mix together the sliced peaches, brown sugar, cinnamon, and bourbon!
Be sure get the peaches thoroughly coated in the mixture. And, while you wait for the shortcakes, remember to stir the peaches every 3-5 minutes to ensure each slice absorbs the flavor!
3 Ingredient Chantilly Cream
Yep. This is really just three ingredients. Heavy cream, powdered sugar, and vanilla. Remember, your heavy cream needs to be COLD for it to whip properly and create that pillowy, fluffy volume that we’re looking for. Plus, unlike store-bought whipped cream, you can control the amount of sugar that goes into it! We prefer very lightly sweetened Chantilly cream with this peach shortcake, so we’ll only use 1 1/2 Tablespoons to give it that subtle sweetness.
We also have a whole post dedicated to achieving the perfect Chantilly cream that you might want to check out!
Time To Assemble!
Now that everything is prepped and ready, it’s time to assemble the shortcakes! At this point, your peaches should have been sitting for 10-15 minutes and accumulated some liquid. This is our secret to extra flavorful shortcakes.
Spoon some peaches on a halved shortcake, add a dollop of whipped cream, and place the top half of the shortcake on the whipped cream. Now, add another dollop of whipped cream and finish with a spoonful of the peach mixture!
⊹ Want Extra Flavor? ⊹
Before assembling the shortcakes, take a spoon and drizzle the liquid from the peach mixture over the halved shortcakes. This will give the actual shortcake itself SO much flavor and make the dessert even more special.
More Summer Favorites:
When you make these Brown Sugar Bourbon Peach Shortcake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Brown Sugar Bourbon Peach Shortcake
Ingredients
Shortcakes
- ⅞ cup buttermilk, cold
- 1 large egg
- 2½ cups all purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, very cold
Topping
- 3 cups sliced peaches
- ⅓ cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1 Tablespoon bourbon
Chantilly Cream
- 1 cup heavy cream, cold
- 1 Tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Shortcakes
- Heat oven to 375℉/190℃.
- Line a sheet pan with parchment paper. Set aside.
- Whisk buttermilk and egg together in a small bowl. Set aside.
- In a large bowl, sift flour, sugar, baking powder, and salt together.
- Grate butter into flour mixture.
- Toss gently to coat.
- Add buttermilk mixture.
- Mix well.
- Turn out onto a lightly floured surface.
- Sprinkle top with flour.
- Roll dough into a rectangle about ½ inch thick.
- Use a sharp cutter 3 inch cutter to cut out shortcakes, re-rolling scraps as necessary.
- Bake for 20-25 minutes, or until golden brown.
Topping
- Combine peaches, brown sugar, cinnamon, and bourbon in a large bowl.
- Toss to coat.
Chantilly Cream
- Combine cream, powdered sugar, and vanilla in a small bowl.
- Beat with an electric mixer to medium peaks.
Assembly
- Split shortcake in half horizontally.
- Place bottom half on serving plate.
- Top with desired amount of peach mixture.
- Spoon Chantilly cream on top.
- Top with other half of shortcake, peaches, and Chantilly cream.
Notes + Tips!
- Shortcake Dough: The unbaked shortcake dough can be stored in the refrigerator for up to 2 days. Wrap the dough disc tightly in plastic wrap to prevent drying out. Before using, allow it to sit at room temperature for about 15 minutes.
- Peach Filling: Since the filling is no-cook, it’s best to assemble the shortcakes shortly before serving. However, the sliced peaches can be stored in an airtight container in the refrigerator for up to 1 day. To prevent browning, toss the peaches with a bit of lemon juice before storing.
- Chantilly Cream: Freshly whipped Chantilly cream is ideal for the best flavor and texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that whipped cream may lose some of its volume and become slightly looser after storage.
- Cold is Key: Use cold butter and buttermilk for the shortcake dough. This helps create those delightful flaky layers!
- Don’t Overwork the Dough: Handle the dough minimally to avoid overworking the gluten, which can result in a tough shortcake.
- Uniform Thickness: Aim for a consistent thickness of about ½ inch (1.3 cm) when rolling out the dough. This ensures even baking!
- Sharp Cutters: Use a sharp biscuit cutter or cookie cutter for clean cuts and minimal dough waste. Also, don’t twist the cutters when cutting! This will seal the edges and keep the dough from rising like it should.
- Space Between Shortcakes: Leave a bit of space between the shortcakes on the baking sheet. This allows for proper airflow and even rising during baking.
- Optional Egg Wash: For a touch of golden brown color on your shortcakes, brush the tops with an egg wash before baking.
- Fresh is Best: Use ripe but not mushy peaches for the filling for the best flavor and texture!
- Don’t Skip the Chantilly Cream: Homemade Chantilly cream adds a touch of elegance and light sweetness to balance the other flavors.
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