Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
29 Mins
Total Time
3 Hours
Serves 12

Favorite summer flavors combine for Peach and Basil Shortcake--a real peach of a dessert!

How to Make It

Step 1

To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.

Step 2

Preheat oven to 400°.

Step 3

To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.

Step 4

Bake at 400° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.

Step 5

Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.

Ratings & Reviews

Yummy and unique

July 09, 2015
My 14 year old daughter and I LOVED this!  Our cake was a little dry but otherwise a delicious combination of flavors.  My husband thought it was OK but I think it was just a little to unique for him!  I recommend and will make again! 

sheraphics's Review

August 15, 2014
Bunko friends loved it!

Tinkerbell0914's Review

July 22, 2013

ehetheri's Review

August 27, 2012

anitamcclure's Review

July 20, 2012

Jennifer312's Review

July 17, 2012
Fantastic recipe! My husband asked for just a bite and ended up having a full serving. Mom suggested using vanilla yogurt instead of plain. Will definitely be having this again before summer's peach harvest is over.

Cansas's Review

July 16, 2012
I love the peach-basil combo and this is the best shortcake I've ever made. Will be my go-to recipe for strawberry shortcake, too. I was low on cake flour so subbed 2 oz. whole wheat pastry flour - didn't hurt a thing and made it even healthier.

jjrolland2003's Review

July 07, 2012