Peachy Breakfast Shortcake
Start your morning on a sweet and sunny note with this Peachy Breakfast Shortcake—a delightful combination of tender, golden biscuits, luscious honey-tossed peaches, and billowy homemade whipped cream. Perfectly crafted for summer mornings, this quick and easy recipe comes together in just 30 minutes, making it ideal for a special breakfast or brunch treat. The shortcakes are buttery and flaky, while the ripe peaches add a juicy burst of flavor, beautifully complemented by a hint of vanilla in the whipped cream. Serve these layered delights warm and fresh for a crowd-pleasing dish that feels indulgent yet approachable. Whether you're entertaining guests or treating your family, this peach dessert-inspired breakfast will leave everyone craving more.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups milk
- 3 large ripe peaches
- 2 tablespoons honey
- 1 cups heavy whipping cream
- 1 tablespoon powdered sugar
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms (do not overmix).
Turn the dough out onto a lightly floured surface, gently pat it to a thickness of about ¾ inch, and cut into 6 equal rounds using a biscuit cutter or glass.
Place the rounds onto the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Let cool slightly on a wire rack.
While the shortcakes bake, wash the peaches and slice them thinly. Drizzle the slices with honey and toss gently to coat.
In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble, slice each shortcake in half horizontally. Layer the bottom half with whipped cream, followed by honeyed peaches, and top with more whipped cream. Place the top half of the shortcake over the layers and garnish with an extra peach slice or a drizzle of honey if desired.
Serve immediately and enjoy your Peachy Breakfast Shortcake!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 256 mg | 86% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 120.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 295 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
