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There’s nothing like Peach & Strawberry Shortcakes to celebrate the sweet, sunny flavors of summer! This simple yet stunning dessert is loaded with juicy peaches and ripe strawberries, all layered over a buttery, crumbly shortcake.
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Strawberry shortcake instantly takes me back to childhood, and adding juicy peaches gives this classic dessert a fresh, summery twist my whole family loves. As soon as peaches and strawberries show up at the farmers market, my kids Kenya, Chloe, and Gemma start plotting what to make first. This Peach & Strawberry Shortcakes recipe is always at the top of our list, and trust me, it never disappoints!
Why I Love This Recipe
- Fresh & Summery: Peach & Strawberry Shortcakes are summer in every bite. Juicy, sweet, and totally refreshing! If you love peak-season fruit, try my Peach and Ricotta Crostini or Strawberry Rhubarb Crumble next!
- Quick & Easy: No fancy baking skills needed for this recipe. Just simple ingredients and a few easy steps to a perfect summer dessert.
- Kid-Approved Fun: These shortcakes are great for getting kids in the kitchen! They’re fun to assemble and hard to mess up! Want more kid-friendly recipes for summer? Try my Strawberry Fruit Leather – Oven Method (or Strawberry Fruit Leather – Dehydrator Method) and Peach Snack Cake!
The Ingredients
- Flour: Good ol’ fashioned all purpose flour for this recipe.
- Baking powder: This helps the shortcakes rise quickly and gives them the perfect fluffy and light texture.
- Sugar: To add a little sweetness to the shortcake dough.
- Unsalted butter: Keep the butter COLD! That’s what makes these have that perfect texture with some nice little pockets of buttery flavor.
- Whole milk: This adds some moisture to the dough.
- Peaches & Strawberries: Go for perfectly ripe fruit for this recipe since they’re the star of the show. They’re the most naturally sweet and delicious!
- Plain greek yogurt: Instead of whipped cream which is traditional on shortcakes, I go for a delicious honey yogurt sauce on top.
- Vanilla extract & honey: To sweeten the greek yogurt topping.
*For a full list of ingredients and measurements, see the recipe card below*
How to Make Peach & Strawberry Shortcakes
Step 1: Preheat oven to 400° F. Then, combine dry ingredients. Place the flour, baking powder, sugar and salt into a food processor and combine.
Step 2: Add butter and milk. Add the cold butter and pulse until mixture resembles coarse meal. Place the mixture in a bowl, make a well in the center and pour in the milk. With a fork, slowly stir until the ingredients are just combined.
Step 3: Knead the dough. Place dough on a lightly floured surface and knead about 5 times. Form the shortcakes. Pat the dough out into a rectangle and cut out about eight 3-inch rounds using a circular cookie cutter or the rim of a glass.
Step 4: Bake. Place the rounds on a parchment or silpat lined baking sheet. Bake for 17 -19 minutes and set aside to cool.
Step 5: Make fruit mixture. In a separate bowl, combine the peaches and strawberries.
Step 6: Make honey yogurt. In another bowl, mix the yogurt, vanilla and honey.
Step 7: Build the shortcakes. Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping of yogurt honey sauce and top with the remaining shortcake half. Continue making the shortcakes and serve.
Tips and Tricks:
- Use Ripe Fruit: For the best flavor, choose strawberries that are bright red all the way through and peaches that give slightly when gently squeezed. Not quite ripe? Leave your peaches on the counter for a day or two to soften up.
- Whipped Cream Swap: Prefer classic whipped cream over honey yogurt sauce? Go for it! Either topping pairs beautifully with the sweet fruit and tender shortcakes.
- Storing Leftovers: Keep leftover shortcakes in an airtight container or wrapped in foil at room temperature for up to 4 days. Store extra fruit and yogurt (or cream) in the fridge.
- Make Them a Little Sweeter: Want a bakery-style finish? Brush the tops of your shortcakes with milk and sprinkle with sugar before baking for a golden, lightly sweet crust.
FAQs
Yes! You can bake the shortcakes a day or two in advance. Just store them in an airtight container at room temperature. Wait to assemble with the fruit and yogurt or whipped cream until just before serving so everything stays fresh.
Fresh fruit is ideal for the best flavor and texture, especially in summer, but if it’s out of season, you can use frozen strawberries and peaches. Just thaw and drain well before layering so the shortcakes don’t get soggy.
Recipes with Peaches and Strawberries
These Peach & Strawberry Shortcakes are pure heaven. I have a strong feeling that they are about to become a staple for any summer gathering we have. With how easy these are to make, and how happy they make my family, I’m looking forward to making batch after batch! Let me know what you think — leave a comment and rating below!
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Peach & Strawberry Shortcakes
Equipment
- Food Processor
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoons kosher salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- 1 peach, pitted and diced
- 1 cup strawberries, stemmed and quartered
- 1/2 cup plain greek yogurt
- 1 teaspoons vanilla extract
- 1 tablespoons honey
Instructions
- Preheat oven to 400 F.
- Place the flour, baking powder, sugar and salt in a food processor and pulse to combine.
- Add the cold butter and pulse until mixture resembles coarse meal.
- Place the flour and butter mixture in a bowl. Make a well in the center and pour in the milk. With a fork, slowly stir until the ingredients are just combined.
- Place dough on a lightly floured surface and knead about 5 times.
- Pat the dough out about 1/2-1 inch thick and cut out 3-inch rounds using a circular cookie cutter or the rim of a glass. You should be able to make 6-8 shortcakes depending on the size of your cutter.
- Place the rounds on a parchment or silpat lined baking sheet. Bake for 17-19 minutes and set aside to cool.
- In a separate bowl, combine the peaches and strawberries.
- In another bowl, mix the yogurt, vanilla and honey.
- Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping scoop of yogurt honey sauce and top with the remaining shortcake half.
- Continue making the shortcakes and serve.
Notes
- For sweeter shortcakes, you can brush the tops lightly with milk and sprinkle some sugar on the rounds before baking if you desire.
- Alternatively you can fill the shortcakes with whipped cream instead of greek yogurt
Can I use spelt flour instead?
I used whole wheat pastry flour in place of the white flour and forgot to add the sugar and it still turned out great. My kids loved it! The greek yogurt in place of whipped cream was such a good idea. Thanks for the recipe!
Does the butter have to be cold and can I mix it by hand? Not a baker, so these may be obvious questions. Sorry. Thanks!
These look so refreshing and delicious. My children and I are going to make the shortcakes now and have them for dessert tonight. THANKS!
Homemade Strawberry Shortcake has been a summertime staple in our family for as long as I can remember! What a fun twist to use Greek yogurt in place of freshly whipped cream!