Peach & Strawberry Shortcakes

A Sun-Drenched Celebration of Summer Fruit

There’s nothing like Peach & Strawberry Shortcakes to celebrate the sweet, sunny flavors of summer! This simple yet stunning dessert takes the classic strawberry shortcake of my childhood and gives it a fresh twist with the addition of juicy, ripe peaches. As soon as stone fruit and berries appear at the farmers market, my kids—Kenya, Chloe, and Gemma—start plotting what to make first. This recipe is always at the top of the list!

Why This Recipe Wins

• Fresh & Summery: It’s peak-season fruit in every bite—juicy, sweet, and totally refreshing.
• Quick & Easy: No fancy pastry skills required! These are simple to mix, pat out, and bake.
• Kid-Approved Assembly: These shortcakes are a blast for getting kids in the kitchen. They are fun to build and almost impossible to mess up.
• The Yogurt Twist: Instead of traditional heavy whipped cream, we use a honey-vanilla Greek yogurt sauce for a tangy, protein-packed finish.

What You’ll Need

For the Shortcakes:

• All-Purpose Flour & Baking Powder: For a light, fluffy rise.
• Cold Unsalted Butter: The secret to those flaky, buttery pockets!
• Whole Milk: To bring the dough together with a bit of richness.

For the Topping:

• Ripe Peaches & Strawberries: Look for fruit that is fragrant and yields slightly to a gentle squeeze.
• Plain Greek Yogurt: The creamy base for our “sauce.”
• Honey & Vanilla Extract: To naturally sweeten the yogurt.

How to Make It

1. The Dough: Preheat oven to 400°F. Pulse flour, baking powder, sugar, and salt in a food processor. Add the cold butter and pulse until it looks like coarse meal.
2. Mix & Knead: Move the mixture to a bowl, make a well, and add the milk. Stir with a fork until just combined. Gently knead the dough on a floured surface about 5 times.
3. The Cut: Pat the dough into a rectangle and cut out 3-inch rounds using a cookie cutter or the rim of a glass.
4. The Bake: Place on a lined baking sheet and bake for 17–19 minutes until golden. Let them cool.
5. The Filling: Slice your fruit and toss together in a bowl. Whisk your yogurt, honey, and vanilla in a separate bowl.
6. The Build: Split a shortcake in half, layer in a big spoonful of fruit, a dollop of honey yogurt, and top with the other half!

Get the Kids Involved: The “Shortcake Station”

Since these are assembled at the end, it’s the perfect recipe for a family “build-your-own” dessert night.

• Ages 3–5: Let them be the “Fruit Combiners.” They can help toss the peaches and strawberries together in the bowl and watch the juices start to form.
• Ages 6–9: Have them help cut the rounds. Using a glass or cutter to “stamp” the dough is a satisfying task that helps them practice steady hand movements.
• Ages 10+: Let them lead the “Butter Pulse.” Show them how to use the food processor (or a pastry cutter) to get the butter to that “coarse meal” stage without overworking it.

Make It Weeknight-Friendly

• Keep it Cold: I can’t emphasize this enough—keep your butter in the fridge until the very second you need it. Cold butter creates steam in the oven, which is what makes the shortcakes flaky!
• The “Bakery Finish”: For a little extra crunch and shine, brush the tops of the dough rounds with a tiny bit of milk and a sprinkle of sugar right before they go into the oven.
• Store for Later: You can bake the shortcakes a day in advance and keep them in an airtight container at room temperature. Just slice and fill them when you’re ready to serve.
• The Fruit Trick: If your peaches aren’t quite ripe, leave them on the counter in a paper bag for a day or two to soften up and sweeten.

Serve & Savor

These are best enjoyed immediately after assembly while the shortcake is still slightly crisp and the fruit is juicy. It’s summer on a plate!

Peach & Strawberry Shortcakes

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Print Recipe

Juicy strawberries, ripe peaches, and honey-vanilla yogurt layered between tender, buttery shortcakes — this is summer dessert at its best. Light, fluffy, and just sweet enough, Peach & Strawberry Shortcakes deliver the perfect balance of fresh fruit and soft biscuit texture in every bite.

It’s the kind of dessert that feels nostalgic yet seasonal, elegant yet effortless.

Ingredients

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Shortcakes

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 3 tablespoons sugar

• 1/2 teaspoon kosher salt

• 1/4 cup unsalted butter, cold and cubed

• 3/4 cup whole milk

Filling

• 1 peach, pitted and diced

• 1 cup strawberries, stemmed and quartered

Yogurt Honey Sauce

• 1/2 cup plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 tablespoon honey

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Instructions

1. Preheat

Preheat oven to 400°F (205°C).

2. Make the Dough

Place flour, baking powder, sugar, and salt in a food processor. Pulse to combine.
Add cold butter and pulse until the mixture resembles coarse crumbs.

Transfer to a bowl. Make a well in the center and pour in milk. Stir gently with a fork until just combined.

3. Shape

Turn dough onto a lightly floured surface and knead about 5 times (do not overwork).
Pat to 1/2–1 inch thick and cut into 3-inch rounds using a cutter or glass.

4. Bake

Place rounds on a parchment- or Silpat-lined baking sheet.
Bake for 17–19 minutes until lightly golden. Cool completely.

5. Prepare Fillings

• Combine diced peaches and strawberries in a bowl.

• In another bowl, mix yogurt, vanilla, and honey until smooth.

6. Assemble

Slice each shortcake horizontally.
Spoon fruit mixture onto the bottom half.
Add a generous scoop of yogurt honey sauce.
Top with the remaining half of the shortcake.
Serve immediately.

Notes

• Sweeter Tops: Brush with milk and sprinkle sugar before baking for a lightly crisp finish.

• Classic Option: Substitute freshly whipped cream for Greek yogurt.

• Make Ahead: Bake shortcakes earlier in the day; assemble just before serving.

• Extra Flavor: Add a splash of lemon juice to the fruit to brighten the flavors.

• Texture Tip: Keep butter cold for the flakiest shortcakes.

• Author: Miks