Boozy Peach Shortcakes with Sweet Cream

Southern Living
Boozy Peach Shortcakes with Sweet CreamRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Peaches and cream just got a little boozy thanks to fresh, in-season peaches that we infused with peach schnapps. We save time by using refrigerated jumbo biscuits so you can get this summertime favorite on the table in a snap. Homemade whipped cream tastes so much better than the canned stuff, but if you need to save yourself an additional few minutes, you can also grab the ready-made stuff.

Makes 6 servings


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6 fresh peaches, sliced
1/3 cup peach schnapps
2 tablespoons fresh lime juice
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/4 cup loosely packed fresh mint leaves, torn
Pinch of kosher salt
1 cup heavy cream
1 tablespoon powdered sugar
6 refrigerated jumbo biscuits (from a 16.3-oz. can)
1 large egg, lightly beaten
3 teaspoons Demerara sugar


Hands-on: 20 Minutes
Total: 1 Hour, 35 Minutes

1. Stir together first 7 ingredients in a medium bowl. Cover and let stand 1 hour, stirring occasionally.

2. Beat heavy cream at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cover and chill until ready to use.

3. Place biscuits on a baking sheet, and brush with egg. Sprinkle Demerara sugar over biscuits, and bake according to package directions.

4. Split biscuits, and place bottom halves on individual plates. Spoon whipped cream over each biscuit, and top with peach slices and remaining biscuit half. Serve immediately.

Note: We tested with Pillsbury Grands Homemade Buttermilk Refrigerated Biscuits.

Created date

May 2015