Grilled Peach Shortcake With Honey Whipped Cream
43 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Think strawberry shortcake, but cranked up: juicy cinnamon-kissed grilled peaches on flaky, buttery shortcakes with a cool cloud of honey whipped cream.
Perfect for cookouts, rooftop hangs, or an easy show-off dessert, the peaches char in minutes and bring that smoky-sweet hit that makes everyone go quiet at the table.
Ingredients (6 servings)
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Ingredients for the Shortcakes:
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 2 Tbsp granulated sugar granulated sugar
- 1 Tbsp baking powder baking powder 0.5 oz
- ½ tsp salt salt
- ½ cup unsalted butter, cold, cubed unsalted butter 4 oz
- ¾ cup heavy whipping cream heavy cream 6 fl oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Ingredients for the Grilled Peaches:
- 3 ripe peaches, halved, pitted peaches 5.45 lb ripe
- 1 Tbsp unsalted butter, melted unsalted butter 0.5 oz
- 1 Tbsp brown sugar, packed brown sugar 0.43 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
Ingredients for the Honey Whipped Cream:
- 1 cup heavy whipping cream heavy cream 8 fl oz
- 2 Tbsp honey honey 1.48 oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Ingredients for Garnish:
- honey (for drizzling) honey 0.1 oz
How to Make Grilled Peach Shortcake With Honey Whipped Cream
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Heat oven and prep gear
Set oven to 425 F and line a baking sheet with parchment.
Chill a metal mixing bowl and whisk for the whipped cream.
Preheat an outdoor grill to medium-high and oil the grates lightly.
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Mix dry ingredients for shortcakes
Whisk flour, sugar, baking powder, and salt in a large bowl until evenly combined.
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Cut in butter
Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until pea sized bits remain with some larger flakes.
Work fast to keep the butter cold for flakier layers.
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Add cream and vanilla
Stir the heavy cream and vanilla together, then drizzle into the flour mixture while tossing with a fork until shaggy clumps form.
Stop once there are no dry patches at the bottom of the bowl.
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Shape the dough
Turn the dough onto a lightly floured surface and gently pat into a 3-4 inch wide rectangle about 3/4 inch thick.
Fold the dough in half like a book, pat back to 3/4 inch, and repeat once for extra lift.
Cut into 6 squares with a sharp knife or 2 1/2 inch rounds with a cutter and place on the lined sheet, spacing well.
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Bake shortcakes
Brush tops lightly with a bit of cream if you have a tablespoon to spare and bake 12-15 minutes until tall and golden with dry bottoms.
Cool on a rack while you grill the peaches.
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Prepare peaches
Stir melted butter, brown sugar, and cinnamon together.
Brush the cut sides of the halved peaches with the mixture and let them sit 5 minutes so the sugar clings.
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Grill peaches
Place peaches cut side down on the hot grill and cook 3-4 minutes until marked and caramelized.
Flip and grill 2-3 minutes more until just tender but not collapsing.
Transfer to a platter cut side up to catch the juices.
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Whip the honey cream
Pour cold heavy cream into the chilled bowl and whip to soft peaks.
Add honey and vanilla and continue whipping to medium peaks that hold a swoop but are still silky.
Do not overwhip or it will turn grainy.
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Assemble and serve
Split warm shortcakes with a serrated knife.
Nestle a grilled peach half between the layers, spoon on the peach juices, and crown with a generous dollop of honey whipped cream.
Drizzle with a thin ribbon of honey and serve immediately.
Substitutions
- Peaches -> Nectarines
- Use ripe nectarines for the same sunny stone fruit vibe with slightly firmer flesh that grills like a dream and gives cleaner slices.
- Heavy cream in shortcakes -> Buttermilk plus a baking soda tweak
- Swap the 3/4 cup heavy cream for 3/4 cup cold buttermilk, reduce baking powder to 2 teaspoons, and add 1/4 teaspoon baking soda for tender, tangy biscuits with great lift.
- Honey -> Maple syrup
- Use grade A dark maple in the whipped cream for a toasty caramel note that plays beautifully with the grill char while keeping the texture just as pillowy.
Tips
- Keep butter icy for flakier lift
- Cold butter puffs into steam in the oven which creates layers, so cube it straight from the fridge and handle the dough with quick, confident movements.
- Use the grill heat you can control
- Medium-high is the sweet spot for peaches, and you want clean, oiled grates so the sugar caramelizes instead of sticking.
- Score the peach skins if they are stubborn
- If skins are tough or peaches are very ripe, lightly score the surface to help the butter sugar glaze cling and caramelize evenly.
- Stabilize whipped cream
- Whisk in 1 tablespoon sour cream or mascarpone at soft peaks for silky body that holds longer without turning stiff.
- Cut, do not twist
- When cutting shortcakes, press straight down and lift cleanly so the edges are not sealed, which helps them rise higher.
- Cast iron backup plan
- If the weather is not playing nice, use a hot cast iron grill pan on the stove to get those same caramelized marks and flavor.
- Weigh your flour
- Use 240 g flour for the 2 cups to avoid a dry dough, or spoon and level carefully if you do not have a scale.
Nutrition Facts *
| Energy | 893 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 41 | g |
| Carbohydrates | 111 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My peaches stuck to the grill. What happened?
- The grates likely were not clean or hot enough, or the peaches did not have enough fat on them, so clean and oil the grates, preheat fully, and brush the cut sides generously with the butter mixture before grilling.
- The shortcakes baked up dense. How do I fix that?
- Do not overwork the dough, keep the butter cold, and press straight down when cutting so the layers are not sealed, plus make sure your baking powder is fresh.
- I overwhipped the cream and it looks grainy. Can I save it?
- Yes, slowly whisk in a splash or two of cold cream by hand until it smooths back to soft or medium peaks.
- Can I make any components ahead?
- Bake shortcakes up to a day ahead and store airtight, then warm in a 300 F oven for 5 minutes, and whip the cream right before serving while grilling the peaches fresh for best texture.
- My peaches are underripe. Will they still work?
- Yes, grilling will coax out sweetness, but brush with extra butter sugar mixture and cook a minute longer per side until just tender.
- No outdoor grill available. What is the best alternative?
- Use a ripping hot cast iron skillet or grill pan lightly oiled, or broil cut side up on high for 5-7 minutes watching closely.
Serving Suggestions
Serve these warm with crushed pistachios or toasted almonds for crunch, and tuck a few basil leaves in there if you like a fresh, peppery pop with your stone fruit.
For the grown-ups, splash the peaches with a teaspoon of bourbon before grilling and pour crisp prosecco alongside to cut through the buttery biscuit and sweet cream.
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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