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grilled peach shortcake recipe

Grilled Peach Shortcake

4.20 from 10 votes
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Course: Brunch, Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people

Ingredients

Grilled Peaches

  • 6 peaches halved and pitted
  • ¼ cup pure cane sugar

Shortcakes

  • 3 cups all-purpose flour
  • 3 tablespoon pure cane sugar
  • 3 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 4 ounces cold unsalted butter diced into small cubes
  • cup buttermilk
  • 3 tablespoon whole milk for brushing on shortcake before baking
  • ¼ cup turbinado sugar or sanding sugar for sprinkling on shortcake before baking

Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons confectioners sugar
  • 2 teaspoon pure vanilla extract

Instructions

Grilled Peaches

  • Place peaches (flesh-side down) on hot side of grill. Grill uncovered for 5 minutes if peaches are firm and 3 minutes for softer peaches.
  • After grilling, slice each peach half into 6 individual slices, place in mixing bowl with sugar and toss. Set aside and rest to allow development of natural peach juices.

Whipped Cream

  • Place heavy cream in mixing bowl. Whip with hand mixer until soft peaks form.
  • Add confectioners sugar and vanilla extract, and continue to whip until thick. Refrigerate until ready to use.

Shortcakes

  • Preheat oven to 425°F.
  • Sift together flour, sugar, baking powder, salt, baking soda in large mixing bowl.
  • Add cold butter cubes to flour mixture. Blend in butter with pastry cutter or fingers until it resembles coarse meal.
  • Add buttermilk and mix until dough just begins to come together.
  • Place dough on well-floured surface and gently knead. Pat out dough to ½” thick disc. Make sure hands and surface stay floured, as this will be a soft dough.
  • Punch out 8 shortcakes with a 3” round cutter. This will be done in two batches.
  • Place shortcakes on baking sheet with silicone baking mat.
  • Brush with whole milk and sprinkle with turbinado sugar or sanding sugar.
  • Bake for 12-15 minutes. Let cool to room temperature.
  • Once cool, split open shortcake and top with grilled peach slices and whipped cream. Enjoy! Shortcakes are best eaten the day of baking.
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