Peach and Strawberry Shortcake

5 from 2 votes

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Strawberry Shortcake is the perfect dessert to start Spring and end a Summer family dinner. Add some peaches and wow! Fresh fruit, light and crumbly shortcake with a surprise ingredient are a must try.

A plate of food on a table, strawberry shortcakes

This Strawberry Peach Shortcake is super easy to make using semolina flour, hard boiled egg yolks and other pantry items. Fluffy, tender with a crunchy sugar top and layered inside are sliced strawberries and peaches. Top with whipped cream and dessert is served!

Strawberry Peach Shortcake

Strawberry Peach Shortcake

This Strawberry Peach Shortcake fresh from the kitchen to serve up today. These are a great way to celebrate the beginning of Spring, end of Summer, upcoming Labor Day weekend, BBQs or any outdoor get together. Who says strawberries alone should get all the attention with shortcakes?

This Strawberry Peach Shortcake comes to you after reading a Bon Appetit magazine the other day at the airport. I was intrigued by the use of hard boiled egg yolks in the dough although any recipe claiming to be “the best” albeit from Bon Appetit leaves me a little skeptical. This delivered, but with a few tweaks.

I had to add some peaches I had on hand. and this Strawberry Peach Shortcake is too good not to share. We actually had this two nights in a row for dessert as this makes 6 shortcakes (don’t top with fruit until ready to serve) and I gave the other 2 shortcakes to a friend.

Strawberry Peach Shortcake ingredients overhead shot

I made one batch exactly as they had written, and while I did not flatten the scoops as noted, they did not rise as well as I’d hoped so I added a little more baking powder in my second round. The dough was soft after baking and lightly sweet, but a little dry. I added a third hard boiled egg yolk in the dough on my second batch.

Strawberry Peach Shortcake

I didn’t know if was due to over baking or what, but I felt these needed less time than required per the recipe. They were too brown and I wanted a golden color. I have a convection oven and had to adjust. I’m thinking that might be the reason for the time adjustment here.

Strawberry Peach Shortcake

I dropped the time down from the original 28–32 minutes to 24 minutes. They came out perfect and were crumbly when bitten into, but didn’t break up like the first batch. I wanted these to hold up and not break apart when the fruit topped them.

These are not hard, hockey pucks, but soft with the right touch of sweetness and crumb.

What I loved about their version, and it’s a great idea, is to cook half of the fresh fruit and then after it’s cooled add it back to the macerated chopped fruit. The lemon juice and sugar lightly break down the fresh, chopped fruit, and when mixed with the cooked, is perfect. Great textures, lots of sauce and fruity syrup to drizzle over all.

Strawberry Peach Shortcake

A dollop of whipped cream or your favorite topping over the fruit and you crown it with the beautiful, golden top. Strawberry Peach Shortcake, enjoy!

Strawberry Peach Shortcake

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A plate of food on a table, strawberry shortcakes

Peach and Strawberry Shortcake

5 from 2 votes
This Strawberry Peach Shortcake fresh from the kitchen to serve up today. These are a great way to celebrate the beginning of Spring, end of Summer, upcoming Labor Day weekend, BBQs or any outdoor get together. Who says strawberries alone should get all the attention with shortcakes?
Servings: 6 servings
Prep: 25 minutes
Cook: 22 minutes
Total: 47 minutes


  • Shortcake:
  • 3 hard boiled egg yolks cooled
  • 1 1/3 cup all purpose flour
  • 3 tbsp semolina flour See Note 1
  • 1 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 6 tbsp chilled butter cut into pieces
  • 2/3 cup plus 2 tbsp heavy cream
  • sanding or granulated sugar for topping
  • Fruit filling:
  • 1 pint or 2 cups strawberries chopped
  • 2 cups or 1 large peach chopped
  • 2 tbsp sugar
  • 1/2 lemon juice (See Note 2)
  • 1 tbsp water
  • Whipped Cream:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla


  • Shortcakes: Pulse the egg yolks, both flours, baking powder, salt, and sugar in a food processor to combine. Add the butter and pulse until only pea-size pieces form. Drizzle in ⅔ cup cream, then pulse a few times to barely incorporate. Transfer dough to a floured work surface and gently fold on top of itself several times just to bring dough together.
  • Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (See Note 3) Cover and chill until cold, 20 minutes.
  • Preheat oven to 350°F. Brush tops of shortcakes with remaining 2 tablespoons of cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 22-24 minutes. Let cool.

  • Fruit: Toss strawberries, peaches, granulated sugar and juice of lemon in a medium bowl to combine. Transfer half of strawberries and peaches to a large saucepan and add the water. Let remaining strawberries and peaches macerate while the fruit in saucepan comes to a gentle simmer over medium-low heat. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries and peaches are starting to break down and liquid is syrupy, 10-12 minutes. Let cool.

  • Whipped Cream: In a bowl add heavy cream, sugar and vanilla. With electric mixer, whip until firm peaks form. (See Note 4)

  • Assembly: Add the cooled, cooked fruit with the macerated and toss to mix well. Carefully split or slice with serrated knife each shortcake horizontally and place bottom on each on plate. Top each with divided fruit and syrup, whipped cream and top of shortcake. Serve immediately.


1. Fine ground cornmeal can be substituted for the semolina flour.
2. Depending on size of lemon, 2 tablespoons of fresh lemon juice total
3. If you don’t have a 2-oz. ice cream scoop measure out mounded scoops with a ¼-cup measuring cup.
4. Feel free to use canned whipped cream, whipped cream topping or substitute.
Adapted from Bon Appetit’s
Best Strawberry Shortcake


Serving: 1oz | Calories: 443kcal | Carbohydrates: 46.8g | Protein: 5.5g | Fat: 27g | Saturated Fat: 16.5g | Trans Fat: 0.5g | Cholesterol: 113.8mg | Sodium: 370.6mg | Fiber: 2.4g | Sugar: 19g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Peach and Strawberry Shortcakes are the perfect dessert to end a Summer family dinner. Fresh fruit, light and crumbly shortcake all topped with whipped cream… a sure hit every time!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    can’t wait to try its flavor, I love the combination of peach and strawberry ( they’re my favorites). one question, how many grams you use in a cup?

    1. Hi there Pat! So glad to read your comments. I love it too and as for the cup/grams question. I highly recommend you sift flour when baking and a cup is equal to 110 grams, not sifted equals 120 grams. Big difference in the finished product, right?
      I need to find a plugin for the site that might do that conversion for me for readers. Thanks again. I get my conversion information from
      For the amount of flour needed in the recipe sifted (1 1/3 cup flour) would be 145grams, unsifted 160 grams (see the difference?). Have a great day!

  2. Eric just bought a cream whipper (with chargers) so we now always have whipped cream in the fridge (so dangerous). I think this is the perfect dessert for showing off our awesome (and quick) whipped cream.

    1. Aren’t those cream chargers the best? I think a little twirl of whipped cream on top always elevates the dessert a bit. Thanks so much Brian and have fun with it! 🙂

  3. I’ve never had a peach-strawberry combination, but now I have to ask myself why. It sounds so delicious!

  4. 5 stars
    I’m so glad you tried this, Kevin. I clipped that recipe too because I was intrigued by the yolks. Did you see the toasted almond sables recipe in the same issue that uses hard yolks too?

    You’re exactly right btw, why should strawberries get all the attention when there are PEACHES to be had? 😉

    1. Thank you. I’m looking forward to checking out the IG feed and seeing your latest. Cheers and have a Tiquira & tonic for me. 🙂

  5. I didn’t think there could be a better summer treat than strawberry shortcake and then you added peaches. Great idea!

  6. Hey Kevin! What a unique idea using egg yolks. These biscuits look so tender and delicious! I will have to use frozen berries as what we are getting now don’t taste like anything. I go by the old rule “if it smells like what it is, it’s going to taste like what it is” when it comes to fruits, especially berries. We are still getting good fresh peaches, I made a big peach cobbler day before yesterday. Have a relaxing, fun Labor Day weekend!

    1. Tender yet hold up well under all that lovely fruit and syrup they create, so good! Have a wonderful holiday weekend Dorthy and a big hello to Gary!

  7. Whoa!! Hard boiled eggs in there? How different! Who would have thunk it, lol 😀

    Great use of strawberries and peaches together! Pinned! I actually had a strawberry peach smoothie for brekky and it was goooo-ooood!

    I am really looking forward to seeing your fig recipe, by the way. I was telling hubby about your fig tree and you abundance of them and he asked if you could send some over 😉

    Enjoy the long weekend, my friend!

    1. It surprised me too. I love this flavor combo most often, but blueberries somehow find their way in the mix, too. Fig recipe next Friday, stay tuned. 🙂