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4 from 4 votes

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? Adapted from Bon Appetit's Best Strawberry Shortcake recipe.
Prep Time25 mins
Cook Time22 mins
Total Time47 mins
Course: Dessert
Cuisine: American, Western
Keyword: easy shortcake recipe, peach shortcake, strawberry shortcake recipe
Servings: 6 servings
Calories: 443kcal


  • Shortcake:
  • 3 hard boiled egg yolks cooled
  • 1 1/3 cup 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.


Serving: 1g | 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