Perfect Peach Shortcake

Perfect Peach Shortcake

  • Prep:
  • Cook Time:
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  • Serving: 16 People

When local peaches are bursting with flavor, my first instinct is to celebrate with an old-fashioned shortcake. This recipe is also perfect with fresh strawberries.

From Simple, Fresh & Healthy by Linda Hafner, Beaufort Books, 2010. Photo copyright 2010 by Jim Scherzi.


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Smart Balance or cold butter
  • 1 egg, slightly beaten
  • 2/3 cup 1 percent milk


  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Add the Smart Balance or butter and work into the flour with a pastry blender, until the mixture looks like coarse crumbs. (Two knives also work -- just cross them in the bowl and pull in opposite directions.)
  3. Stir in the egg and milk just until blended. To keep the dough tender, do not over mix.
  4. With a large spoon, drop the dough into 8 mounds (about 2 inches apart) onto an ungreased cookie sheet.
  5. Bake the biscuits for about 12 minutes or until light golden brown. Makes 8 biscuits.
  6. To assemble -- peel, pit, and slice the peaches. Toss in a bowl and add the lemon juice (to keep the peaches from turning brown). Add sugar to taste (I use approximately 1/4 cup for ripe, local peaches.)
  7. Cut the biscuits in half and layer with the sliced peaches.
  8. Top each with one tablespoon of whipped cream or yogurt.
  9. (If you don't use all the biscuits, freeze them -- or serve them the next morning with homemade jam.)

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