Brown Sugar Peach Shortcakes Recipe
These Brown Sugar Peach Shortcakes are a delightful dessert featuring tender homemade biscuits brushed with melted butter and cinnamon sugar, layered with juicy bourbon-spiked peaches and luscious mascarpone whipped cream. Perfect for summer gatherings or a special treat, this recipe yields flaky, golden shortcakes bursting with sweet and tangy flavors.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Biscuits
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) cold salted butter, cubed
- 1 cup buttermilk
- cinnamon sugar, for sprinkling
- melted butter, for brushing
Peach Filling
- 1-2 tablespoons brown sugar
- 1 tablespoon bourbon (optional)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 3 peaches, sliced
Mascarpone Whipped Cream
- 1 cup heavy cream
- 2 ounces mascarpone cheese, at room temperature
- 1-2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the biscuits.
- Make Biscuit Dough: In a food processor, combine the flour, baking powder, kosher salt, and cold cubed butter. Pulse until the mixture forms larger pea-sized clumps. Gradually drizzle in the buttermilk until the dough looks shaggy and slightly dry.
- Shape the Dough: Turn the dough out onto a clean surface and gently pat into a 1-inch thick square. Cut into 4 equal pieces, stack them, press down to flatten, dust with flour, then roll into a 1-inch thick rectangle. Cut into 12 biscuits and place them on a parchment-lined baking sheet. Freeze for 10 minutes to chill.
- Prepare Biscuits for Baking: Remove biscuits from the freezer, brush each with melted butter, and sprinkle generously with cinnamon sugar for a sweet, crispy topping.
- Bake Biscuits: Bake in the preheated oven for 20-25 minutes until golden brown on top and cooked through. Remove and let cool slightly.
- Prepare Peach Filling: In a bowl, whisk together brown sugar, bourbon (if using), lemon juice, and vanilla extract until sugar dissolves. Add sliced peaches and toss gently to coat evenly.
- Make Mascarpone Whipped Cream: Using a stand mixer fitted with the whisk attachment, beat heavy cream, mascarpone cheese, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 2 to 3 minutes. Chill until ready to use.
- Assemble Shortcakes: Slice each biscuit horizontally. Spoon the bourbon-peach mixture and juices onto the bottom halves, add a generous dollop of mascarpone whipped cream, then top with the biscuit halves. Serve immediately and enjoy!
Notes
- For best results, use cold butter to create flaky biscuits.
- The bourbon in the peach filling is optional but adds a nice depth of flavor.
- You can substitute fresh peaches with frozen, thawed and drained.
- Make sure not to overmix the biscuit dough to keep the texture tender.
- The whipped cream can be prepared ahead and chilled until serving.
