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Boozy Peaches and Honey Cream Shortcakes

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It’s Friday and the last day of peach week! Of course we’re going to finish out the week with a boozy treat – it’s Friday, after all :)

Ok, so when you’re watching a show you’ve recorded and you’re fast forwarding through the commercials, do you ever make it a game to see how close you can get to stopping the fast forwarding to the start of the next scene? I always get so anxious doing it and I swear I always press the play button way too early. It’s kind of a fun/quirky challenge that I do when I watch a marathon of recorded episodes of my favorite shows. Please tell me you do the same?

Let’s talk about this boozy peach and honey cream shortcakes. The biscuits are different from any other biscuit I’ve ever made. They’re more of a sweet biscuit (makes sense because it’s a dessert) but they’re also super soft and pillowy. They were perfect for this delicate dessert. I loved the syrup that the peaches were marinated in – I mean, peaches & amaretto, there’s nothing better! The honey whipped cream is light and airy with the just the right amount of sweetness that doesn’t put this dessert over-the-top sweet.

I hope you all have a great weekend and thanks for tuning into peach week! :)

Boozy Peaches and Honey Cream Shortcakes

This boozy peaches and honey cream shortcakes dessert is irresistible!
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Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Servings: 12
Author: Julie Chiou
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For the biscuits:

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoon dark brown sugar
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 6 tablespoon (84 g) cold unsalted butter, cut into 1-inch cubes
  • 1 cup (238 g) plus 3 tbsp. heavy whipping cream
  • 2 tablespoon sparkling sugar

For the boozy peaches:

For the honey cream:

  • 1 ½ cups (355 ml) heavy whipping cream
  • 5 tablespoon (105 g) honey

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper or silicone baking mats. Set aside.
  • In a large bowl, combine the ingredients for the boozy peaches. Toss to coat well then place in fridge to cool.
  • Put the flour, brown sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. With the food processor on low, drop the cubed butter down the feed tube and process until ingredients are like large breadcrumbs.
  • Turn on the food processor again and add 1 cup of heavy cream through the feed tube until the ingredients are just moistened.
  • Turn the mixture out onto a lightly floured surface and pat the dough into a 3/4" thick circle. Dip a large biscuit cutter into flour and then cut straight down into the dough. Do NOT twist. This seals the edges and prevents the biscuits from rising nicely. Re-roll dough together to get more dough to cut more biscuits.
  • Transfer cut biscuit dough to prepared baking sheet and with a pastry brush, brush the remaining 3 tbsp. of heavy cream on the tops of the biscuits and top with the sparkling sugar.
  • Bake biscuits for 14-16 minutes. Let cool completely before assembling.
  • In the meantime, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and honey together until soft peaks form.
  • Once the biscuits have cooled and you're ready to assemble the shortcakes: slice the biscuits in half, place 1/4 cup of the peaches on top of one biscuit, top with the honey cream, then top with the other biscuit half. Repeat for the rest of the shortcakes.
  • This is best eaten the day of because the liquid from the peach mixture will make the shortcake biscuits soggy if they sit for too long.

Recipe Notes

Source: Fine Cooking


Serving: 1 shortcake | Calories: 402 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 24 g | Saturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 83 mg | Sodium: 161 mg | Potassium: 177 mg | Fiber: 1 g | Sugar: 25 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert
Cuisine: American
Keyword: shortcake

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Recipe Rating


Wednesday 11th of September 2013

These are gorgeous! I always think of strawberry shortcakes, but peach is such a great idea!

sally @ sallys baking addiction

Tuesday 20th of August 2013

Boozy peaches. :) I love it! I have the same white plate from pier 1. It's beautiful if your pics!

Sandy Coughlin

Monday 19th of August 2013

I love peach season! I'll definitely have to make this for a dinner party while the fruit is in season.


Sunday 18th of August 2013

Love that these are boozy peaches ;)


Sunday 18th of August 2013

That syrup the peaches were marinated in sounds so amazing! Topped with the fluffy whipped cream, summer dessert doesn't get any better in my book!