Grilled Peach Shortcake With Honey Whipped Cream
43 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 18 min | 43 min |
Introduction
This grilled peach shortcake with honey whipped cream is a fresh, summery twist on classic strawberry shortcake.
Buttery, tender shortcakes are topped with warm, caramelized peaches and a cloud of lightly sweetened honey whipped cream.
It’s an easy make-ahead dessert that feels special enough for dinner parties, cookouts, and laid-back weeknight treats.
Ingredients (6 servings)
Ingredients for the Shortcakes:
Ingredients for the Grilled Peaches:
Ingredients for the Honey Whipped Cream:
Ingredients for Garnish:
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How to Make Grilled Peach Shortcake With Honey Whipped Cream
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Preheat oven and grill
Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
Heat a grill or grill pan to medium-high so it is ready when the peaches are prepared.
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Make the shortcake dough
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingertips.
Stop when the mixture looks like coarse crumbs with some pea-size pieces of butter still visible.
Pour in the heavy cream and vanilla, then stir gently until a shaggy dough just comes together without dry patches.
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Shape and bake the shortcakes
Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
Use a biscuit cutter or sharp knife to cut 6 shortcakes, gathering scraps and repatting as needed.
Place the shortcakes on the prepared baking sheet, spacing them slightly apart so they have room to rise.
Brush the tops lightly with a bit of extra cream if you like a deeper golden color.
Bake for 12 to 15 minutes, until the tops are golden and the centers feel set when gently pressed.
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Prepare and grill the peaches
While the shortcakes bake, stir together the melted butter, brown sugar, and cinnamon in a small bowl.
Brush the cut sides of the peach halves with the butter mixture, coating the surfaces evenly.
Place the peaches cut side down on the hot grill and cook for 3 to 5 minutes until nicely marked.
Flip and grill the skin sides briefly, about 1 to 2 minutes, just to warm them through without overcooking.
Transfer the grilled peaches to a plate and keep them loosely covered while you finish the whipped cream.
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Whip the honey cream
In a chilled mixing bowl, combine the heavy whipping cream, honey, and vanilla.
Beat with a hand mixer or whisk until soft peaks form that hold their shape but still look billowy.
Taste and add a little more honey if you prefer a sweeter whipped cream.
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Assemble the shortcakes
Split each warm shortcake horizontally with a sharp knife, creating a top and bottom layer.
Place the bottom halves on serving plates and spoon a generous dollop of honey whipped cream over each one.
Set a grilled peach half on each, drizzle with a little extra honey, then cap with the shortcake tops.
Serve right away so the contrast of warm peaches and tender shortcake with cool cream really stands out.
Substitutions
- Peaches -> Nectarines
- Sliced nectarines grill beautifully and hold their shape, just like peaches. Expect a slightly firmer bite and a more floral aroma that pairs nicely with the honey whipped cream.
- Heavy cream in whipped cream -> Coconut cream
- For a dairy-free topping, chill full-fat coconut milk and whip the thick cream with honey and vanilla. The texture stays light and fluffy, with a tropical flavor that loves grilled stone fruit.
- All-purpose flour -> Half whole-wheat flour
- Swap in whole-wheat flour for half the all-purpose flour to add a nutty, hearty flavor. The shortcakes will be slightly denser but still tender, which works well with juicy peaches and rich cream.
Tips
- Keep the butter really cold
- Cold butter creates steam pockets that give the shortcakes their flaky, biscuit-style layers. If your kitchen is warm, chill the cubed butter again for a few minutes before cutting it in.
- Do not overwork the dough
- Too much mixing develops gluten, which makes the shortcakes tough instead of tender. Stop stirring as soon as the dough looks shaggy and most of the flour disappears.
- Oil the grill grates lightly
- Peaches can stick, especially if they are very ripe and juicy. Brush the grill grates with a little neutral oil before grilling to get clean marks and easy release.
- Chill the bowl for faster whipped cream
- A cold bowl and cold beaters help the cream whip faster and hold its structure longer. You can even pop the bowl and whisk in the freezer for ten minutes before starting.
- Serve the shortcakes warm
- Warm shortcakes soak up peach juices and melted honey slightly, which makes every bite extra flavorful. If they cool completely, rewarm them briefly in a low oven before assembling.
Nutrition Facts *
| Energy | 633 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 40 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make the shortcakes ahead of time?
- Yes, you can bake the shortcakes earlier in the day or up to one day ahead. Cool completely, store in an airtight container at room temperature, and rewarm briefly in the oven before serving. Avoid refrigerating them, because the texture can dry out.
- What if my whipped cream will not thicken?
- First, make sure the cream is very cold; warm cream refuses to whip properly. If it still looks loose, place the bowl in the fridge for ten minutes, then whip again. Avoid using cream labeled 'light' or 'half-and-half', because it does not contain enough fat to whip.
- Can I bake the peaches instead of grilling them?
- Yes, roasting the peaches is a nice option if you do not feel like firing up the grill. Arrange the brushed peach halves cut side up in a baking dish and roast at 400°F until tender. They will not have grill marks but will still taste caramelized and juicy.
- How do I know when the peaches are ripe enough to grill?
- Choose peaches that give slightly when you press near the stem, but are not mushy. Very hard peaches will not sweeten much on the grill, while very soft ones can fall apart. If yours are firm, let them sit at room temperature for a day before using.
Serving Suggestions
This sunny shortcake is especially lovely with a scoop of vanilla ice cream tucked alongside the warm peaches.
For a fun twist, sprinkle chopped toasted pecans over the top to add crunch and a buttery, nutty note.
Leftover grilled peaches taste amazing over yogurt or oatmeal the next morning for a cozy breakfast treat.
Reviews
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lisa, CA: Absolutely delicious! That honey drizzle at the end had everyone swooning. And the shortcakes were so flaky! Saving this for every summer gathering.
: I'm happy you all enjoyed it, Lisa, and that the shortcakes turned out so flaky!
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