This is the kind of dessert that feels like summer on a plate. Juicy peaches and ripe strawberries layered over tender, buttery shortcakes—simple ingredients, no fuss, and just enough sweetness.
It’s the dessert I reach for when peaches start showing up everywhere and strawberries are at their peak. It looks impressive, but it’s truly low effort. And because everyone assembles their own, it turns into a relaxed, hands-on moment at the table.
Why This Recipe Wins
- It Tastes Like Summer:
Ripe peaches and sweet strawberries do most of the work here. When fruit is in season, you don’t need much else. Every bite is juicy, bright, and simple in the best way. - Simple, Not Fussy:
No complicated techniques, no special equipment—just basic ingredients and a few straightforward steps. It looks impressive, but it’s very doable. - Great for Kids to Help With:
These are fun to assemble and almost impossible to mess up. Kids can slice fruit (with supervision), mix the yogurt, or build their own shortcakes. It turns dessert into an activity, not just a recipe.
Ingredients
For the Shortcakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
For the Fruit
- 2–3 ripe peaches, sliced
- 1 cup strawberries, sliced
For the Honey Yogurt
- 1 cup plain Greek yogurt
- 1–2 tablespoons honey
- ½ teaspoon vanilla extract
Instructions
1. Preheat & Mix Dry Ingredients
Preheat the oven to 400°F.
In a large bowl (or food processor), combine the flour, baking powder, sugar, and salt.
2. Cut in the Butter
Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs. If using a food processor, pulse a few times. If mixing by hand, use a pastry cutter or your fingers.
3. Add Milk & Form Dough
Transfer the mixture to a bowl if needed. Make a well in the center and pour in the milk. Stir gently with a fork until the dough just comes together. It doesn’t need to be perfectly smooth.
Turn the dough onto a lightly floured surface and knead about 4–5 times, just until cohesive.
4. Shape & Bake
Pat the dough into a rectangle about ¾-inch thick. Cut into 8 rounds using a 3-inch cutter or the rim of a glass.
Place the rounds on a parchment-lined baking sheet. Bake for 17–19 minutes, or until lightly golden. Let cool slightly.
5. Prepare the Fruit
In a bowl, gently combine the sliced peaches and strawberries. If the fruit isn’t very sweet, you can drizzle with a little honey and let it sit for a few minutes.
6. Make the Honey Yogurt
In a small bowl, stir together the Greek yogurt, honey, and vanilla extract. Taste and adjust sweetness as needed.
7. Assemble
Slice each shortcake in half horizontally. Spoon fruit onto the bottom half, add a generous dollop of honey yogurt, then place the top half back on. Serve immediately.
Let everyone build their own if that works better for your table.
Peach & Strawberry Shortcakes
When summer fruit is at its peak, you don’t need much to turn it into something special. These Peach & Strawberry Shortcakes layer juicy berries, ripe peaches, and a lightly sweet honey vanilla yogurt over tender, fluffy shortcakes.
It’s simple, fresh, and exactly the kind of dessert that disappears quickly.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, cold and cubed
- ¾ cup whole milk
- 1 peach, pitted and diced
- 1 cup strawberries, stemmed and quartered
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F.
- Place the flour, baking powder, sugar, and salt in a food processor and pulse to combine.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a bowl. Make a well in the center and pour in the milk. Stir gently with a fork until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and knead about 5 times, just until it comes together.
- Pat the dough to about ½–1 inch thick. Using a 3-inch round cutter (or the rim of a glass), cut out 6–8 rounds depending on thickness.
- Place the rounds on a parchment- or silicone-lined baking sheet.
- Bake for 17–19 minutes, or until lightly golden. Set aside to cool slightly.
- In one bowl, gently combine the diced peach and strawberries.
- In another bowl, mix the Greek yogurt, vanilla extract, and honey until smooth.
- Slice each shortcake in half horizontally. Spoon fruit onto the bottom half, add a generous scoop of honey vanilla yogurt, and top with the remaining shortcake half.
- Serve immediately.
Notes
- Sweeter Finish:
For slightly sweeter shortcakes, brush the tops lightly with milk and sprinkle with sugar before baking. - Whipped Cream Option:
If you prefer a more traditional shortcake, substitute whipped cream for the honey yogurt. - Use Ripe Fruit:
Since fruit is the star, choose peaches that give slightly when pressed and strawberries that are bright red and fragrant. - Storage:
Store shortcakes separately at room temperature for up to 3 days. Keep fruit and yogurt refrigerated and assemble just before serving.
