Peach Shortcake

Makes 10-12 Individual Shortcakes
During that small window when peaches are at their peak of ripeness, very little needs to be done to them to create a spectacular summer dessert. My brothers and I remember the annual Essex County peaches from our grandfather’s Ontario farm. Our grandmother peeled and sliced them, then doused them in Triple Sec to serve over ice cream. Now I slice them and spoon them over biscuits, topped with ice cream or whipped cream.


  • 1 recipe Flaky Buttery Biscuits, topped with mixture of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
  • 1 pound fresh ripe peaches or nectarines, peeled and sliced
  • 2 tablespoons fresh orange juice
  • 2 tablespoons Triple Sec liqueur, optional
  • 1 tablespoon unsalted butter, softened
  • 1 pint best-quality vanilla ice cream, slightly softened, or whipped cream


1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
3. While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
4. If the biscuits aren’t straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

cook's note
Choosing peaches: “If it doesn’t smell like a peach, it won’t taste like one” is a saying I think of when choosing all fruits and vegetables. But peaches may be the most fragrant of all; their sweet scent should permeate your nostrils regardless of how fi rm the fruit is. Buy them when they’re only slightly fi rm to the touch; they ripen very quickly off the vine.
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