Southern Peach Shortcake


My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
1 hrs
8 servings


  • 2 tablespoons cold, unsalted butter

  • 2 cups all-purpose flour

  • 2 tablespoons white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon ground cinnamon

  • ½ cup cold, unsalted butter

  • cup milk

  • 8 ripe peaches, peeled and pitted

  • 3 teaspoons freshly squeezed lemon juice, divided

  • ½ cup white sugar, divided


  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.

  2. Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.

  3. Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.

  4. Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.

  5. Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.

  6. While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.

  7. Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.

  8. Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.

  9. Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts (per serving)

338 Calories
15g Fat
47g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 338
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 47%
Cholesterol 40mg 13%
Sodium 286mg 12%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 3%
Total Sugars 23g
Protein 4g
Vitamin C 43mg 214%
Calcium 115mg 9%
Iron 2mg 9%
Potassium 104mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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