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Bourbon Spiced Peach Shortcakes

The sugary scent of peaches in Ontario every August remind me of my childhood summers spent in the Niagara region. Bursting with juicy flavour, I love pairing this fleshy sweet yet slightly acidic fruit with warm spices and toasty bourbon.  

Now the perfect vessel for our peaches you ask? Shortcake of course.

When I say shortcake I really mean biscuit, we just refer to them as “shortcakes”because the “short” refers to the shortness of the dough, meaning drier, crumbly and crisp in texture.  All you need is a little cream and you are set!

A beautiful brunch item or perfect for a sweet finale at your next summer BBQ.

Yield 9 Shortcakes

Mis en Place


430 g All purpose Flour

20 g Baking Powder

2 g Baking Soda

6 g Salt

30g Sugar

185g Unsalted Butter (cold)

350g Buttermilk

Chantilly Cream

250 g Whole Milk

120 g Granulated Sugar

120 g Egg Yolk

35 g Cornstarch

50 g Unsalted Butter

15 g Vanilla Extract / Paste

250 g 35% Whipping Cream


3 Medium sized slightly ripened peaches

60 g Butter Unsalted

120g Brown Sugar

2g Salt

5g Cinnamon

5g Vanilla Bean Paste/Extract

20g Peach Nectar

50g Bourbon (optional)



Step 1

Prepare your biscuits

Cut butter into ½” cubes and keep cold until ready to use.

Combine flour, baking powder, baking soda, salt and sugar in a mixing bowl.

Add cold butter into the dry ingredients using a pastry blender or 2 forks

(alternatively this can be done on a stand mixer fitted with a paddle attachment).

Add buttermilk and mix with a spatula/ then hands lightly until just combined. Do not over mix.

Step 2

Using an ice cream scoop, place dollops of dough onto a parchment

lined baking sheet. While you preheat the oven, chill biscuits.

Pre heat oven to 375 degrees.

Once ready, sprinkle biscuits with raw or coarse sugar and bake for 15-20 minutes or until golden brown.

Step 3

Prepare Chantilly cream

In a mixing bowl combine egg yolks with sugar and cornstarch and whisk until homogenous.

Combine milk and vanilla in a small saucepan over medium heat, bring to a simmer.

Begin the tempering process where you gradually add hot milk to the egg yolks a ladle at a time while consistently whisking. Once all milk has been added, pour the mixture back into your saucepan and whisk!

Over medium-low heat whisk until the mixture thickens, allow boiling for 1 minute to cook out the taste of starch.

Remove from heat and add butter.

Store in the refrigerator with cling wrap to the surface while cooling.

Step 4

Once cool, whip 35% cream with a whisk or on a stand mixer with a whisk attachment to stiff peaks.

Fold in pastry cream with a spatula until homogenous and creamy.

Store in refrigerator until ready to use.

Step 5

Prepare Peaches

*Prep peaches by washing, drying and slicing to ¼” thick.

In a large saucepan, melt butter over medium heat.

Add brown sugar and stir with a spatula.

Once combined add vanilla, cinnamon, peach nectar, salt and bourbon.

Continue to sauté until slightly tender. Serve warm.

Step 6


Torte shortcake in half and spoon peaches on bottom layer with extra sauce.

Scoop Chantilly and dollop over top peaches and lay top of the biscuit over.


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