Peach Shortcake - Sweet, Creamy, Nutty, and Crazy Delicious

It’s peach season! In the hot August heat, there’s nothing better than biting into a ripe juicy peach, the juices running down your arm. They’re sweet yet refreshing at the same time. As delicious as they are, though, I love desserts. I love thinking up new desserts, I love creating desserts, and of course, I love eating desserts. Which is why I came up with this Peach Shortcake recipe that I know you’re going to love!

I try to use whatever fruits & veggies are in season, when possible, but this dessert can easily be made in the off-season too. While frozen peaches probably won’t have the same level of sweetness, I find that they’re available in the produce section of the supermarket almost year-round...or you could use canned peaches if you wish.

After enjoying a savory-sweet BLT for dinner on a warm summer night, I made this Peach Shortcake for dessert. It satisfies every craving - with a pound cake that’s almost light and fluffy, cream cheese whipped cream, peaches, brown sugar, honey, and pistachios...it’s sweet, creamy, nutty, and crazy delicious!

While this recipe has three separate steps, I promise they’re all really quick & easy! And it will be sooooo worth it!

You’ll see in the ingredients that I list a half peach per person and two servings of whipped cream. The reason for this is because this recipe will make an entire bundt cake, but you can make the toppings as needed in just a few minutes! This way you can adjust the recipe to how many servings you’d like to make, and can spread out the Peach Shortcake deliciousness over several days!

Peach Shortcake Ingredients

Pound Cake

2 sticks butter, softened

3 c sugar

6 large eggs

½ c milk

½ c sour cream

Zest of 1 lemon

1 tablespoon vanilla extract

3 c flour

½ teaspoon baking soda

¼ teaspoon salt

Vegetable shortening (for greasing pan)

Peaches

½ peach per person

1 tablespoon brown sugar per person

Whipped Cream (2 servings)

2 tablespoon cream cheese

⅓ c heavy cream

1 tablespoon sugar

¼ teaspoon vanilla extract

Additional Toppings

Honey

Pistachio nuts

The first step is to make the pound cake. My recipe results in a cake that’s not too dense and heavy, but lighter and fluffier. 

Baking The Cake

Preheat oven to 325℉.

Using a KitchenAid stand mixer with whisk attachment, or an electric hand mixer, cream together butter and sugar.

Next, while mixing, add one egg at a time, letting each one incorporate into the batter before adding the next one. Once all eggs are incorporated, add remaining wet ingredients (milk, sour cream, lemon rind, and vanilla extract).

In a separate bowl, mix dry ingredients together (flour, baking soda, and salt). While mixing wet batter, slowly add dry ingredients until everything is mixed together.

Pour batter into a greased bundt pan. If you prefer to use a loaf pan, this recipe will make approximately 2 loaves and cooking time will vary.

Bake for approx 1 hr 10 minutes, or until toothpick comes out clean.

Broiling Peaches

While the cake is cooling, preheat oven or toaster oven to broiling. Cut peaches in half and remove the stone. On a parchment-lined baking sheet, spread brown sugar over cut peach halves and broil for about 10 minutes or until the peaches start to brown and bubble. Or if you've already got a grill fire going, then throw those peaches on the grill!

Cream Cheese Whipped Cream

While peaches are cooking, prepare the cream cheese whipped cream. Add all ingredients to a KitchenAid stand mixer or electric hand mixer with a whisk attachment and whisk until firm peaks (which will happen quickly!). FYI, if you enjoy this whipped cream, you're going to love my Strawberry Shortcake Waffles!

Assembling Peach Shortcake

Cut a big slice of cake and place on a plate. Place a peach half on top of cake, then a dollop of cream cheese whipped cream. Drizzle everything with honey and sprinkle with pistachios.

Enjoy!

Did you make this Peach Shortcake recipe? Let us know in the comments below!

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