Strawberry Peach Shortcake with Buttermilk Drop Biscuits

Peach Shortcake with fresh whipped cream on plate.

5 from 2 votes

Strawberry Peach Shortcake with Buttermilk Drop Biscuits

This easy Strawberry Peach Shortcake is made with super simple buttermilk drop biscuits and a 5 minute whipped cream. Fresh summer peaches combined with strawberries make for a fun twist on this classic summer treat. Don't assume shortcake is a challenging, time consuming dessert to make--it is so easy!

Prep Time25

Cook Time15

Total Time45

Course: Baked Goods, Dessert

Cuisine: American

Servings:

Calories: 456kcal

Author: Lorie Yarro

Ingredients

For the Strawberry Peach Layer:

3 peaches sliced
1 pint strawberries stems removed and sliced
3 T granulated sugar

For the Buttermilk Biscuits:

2 c flour
1 T baking powder
¾ teaspoon salt
¼ c granulated sugar
⅔ c unsalted butter, very cold cubed
1 c plus 2 T buttermilk very cold
coarse or raw sugar optional

For the Whipped Cream

1½ c heavy whipping cream
1½ teaspoon vanilla extract
2 T granulated sugar

Instructions

Prep the Fruit: Slice the strawberries and pit and slice the peaches. Toss with the sugar and set aside in the refrigerator to chill until ready to use.
Make the Biscuits: Preheat the oven to 425°F. Freeze the butter for about 15 minutes. Combine the flour, salt, baking powder, and sugar and whisk to combine. Transfer to a food processor and add the butter. Pulse the butter and flour mixture until the butter is broken down and the mixture is crumbly and grain like. You can also cut the butter into the flour with a pastry cutter if preferred.
Transfer the butter and flour mixture to a bowl and fold in one cup of very cold buttermilk. Try not to stir the mixture too much. If it is a bit crumbly and that is ok. You can add another tablespoon or two of buttermilk if it seems too dry. Pull the dough together to help it form without overworking it.
Using a cookie scoop or a large ice cream scoop (mine was 3 Tablespoons in size) Scoop and drop the biscuits onto a parchment lined baking sheet. Drop the biscuits slightly close together, almost touching, and brush with remaining buttermilk. Sprinkle with coarse sugar if desired. Bake for about 15 minutes or until golden brown on top. Cool.
Make the Whipped Cream: I prefer doing this several hours to a day in advance. Combine the whipping cream, sugar and vanilla in a bowl and beat on medium high with an electric beater until stiff peaks start to form. Do not over beat or it can turn too thick and butter like. Chill until ready to serve.
Assemble the Shortcakes: After the biscuits have cooled for about 10 minutes, slice them in half. Spoon the fruit mixture on top of the bottom half of the biscuit and then a big scoop of whipped cream. Cover with top of biscuit and add another scoop of whipped cream and fruit. Enjoy immediately.

Notes

These strawberry peach shortcakes are best served with slightly warmed biscuits. You can serve them fresh out of the oven or warm them before serving.
Storage: Store the fruit and whipped cream in the refrigerator and the biscuits at room temperature sealed in an air tight container. The biscuits can also be frozen for about 2 months.
If making ahead of time: you can make all of the ingredients one day in advance. I don't suggest making anything sooner for the best flavor and texture in your shortcakes.
Freshly made whipped cream will not hold shape quite as well as chilled. The biscuits can weight the whipped cream down and cause it to seep out the sides as you can see in some photos above. Set the biscuit top to the side slightly for pretty presentation without things sliding all over!

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