Spiced Peach Shortcakes

Warm spices, heady bourbon, and honey with a hot kick join forces in this summer shortcake that you’ll want to make right through the fall — or for as long as fresh peaches are around. Almond flour and crunchy sugar add flavor and texture to the tender biscuits, while an array of spices (including bright and citrusy coriander) enliven the peaches. 

40 mins
16 to 20 mins
1 hr 30 mins
12 shortcakes
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Spiced Peach Shortcakes - select to zoom
Spiced Peach Shortcakes - select to zoom
Spiced Peach Shortcakes  - select to zoom
Spiced Peach Shortcakes  - select to zoom
Spiced Peach Shortcakes - select to zoom


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  1. Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.  

  2. To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla, and coriander. Cover and let the mixture macerate at room temperature for 1 hour.  

  3. To make the shortcakes: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, stir together the flours, sugar, baking powder, salt, nutmeg, and allspice.  

  4. Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain.  

  5. In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive.  

  6. Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.  

  7. For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.  

  8. Use a sharp biscuit cutter, a bench knife, or sharp knife to cut 2" shortcakes.  

  9. Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with Demerara or sparkling sugar.  

  10. Bake the shortcakes for 16 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or completely).   

  11. To make the topping: Just before serving, place the cream, confectioners' sugar, bourbon, and vanilla in a large, clean jar with a tight-fitting lid; a 16-ounce mason jar works well here. Shake vigorously for about 60 to 90 seconds, until the cream forms soft peaks. (See details in our post, The practical magic of mason jar whipped cream.)   

  12. To serve: Split open the shortcakes, top with peaches, and garnish with whipped topping and a drizzle of hot (spicy) honey.  

  13. Storage information: Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days; freeze for longer storage.   

Tips from our Bakers

  • To stabilize the whipped topping, mix 1 teaspoon Instant ClearJel with the confectioners’ sugar before whipping. 

  • Looking for more ways to spice up your shortcakes? See our recipe for Blueberry Shortcakes with Lime and Ginger, complete with jammy, citrus-scented blueberries, gingery biscuits, and vanilla whipped cream.