Grilled Peach Shortcake With Honey Whipped Cream

How to Make Grilled Peach Shortcake With Honey Whipped Cream

1. Preheat oven and grill

   Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.

   Heat a grill or grill pan to medium-high so it is ready when the peaches are prepared.

2. Make the shortcake dough

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

   Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingertips.

   Stop when the mixture looks like coarse crumbs with some pea-size pieces of butter still visible.

   Pour in the heavy cream and vanilla, then stir gently until a shaggy dough just comes together without dry patches.

3. Shape and bake the shortcakes

   Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.

   Use a biscuit cutter or sharp knife to cut 6 shortcakes, gathering scraps and repatting as needed.

   Place the shortcakes on the prepared baking sheet, spacing them slightly apart so they have room to rise.

   Brush the tops lightly with a bit of extra cream if you like a deeper golden color.

   Bake for 12 to 15 minutes, until the tops are golden and the centers feel set when gently pressed.

4. Prepare and grill the peaches

   While the shortcakes bake, stir together the melted butter, brown sugar, and cinnamon in a small bowl.

   Brush the cut sides of the peach halves with the butter mixture, coating the surfaces evenly.

   Place the peaches cut side down on the hot grill and cook for 3 to 5 minutes until nicely marked.

   Flip and grill the skin sides briefly, about 1 to 2 minutes, just to warm them through without overcooking.

   Transfer the grilled peaches to a plate and keep them loosely covered while you finish the whipped cream.

5. Whip the honey cream

   In a chilled mixing bowl, combine the heavy whipping cream, honey, and vanilla.

   Beat with a hand mixer or whisk until soft peaks form that hold their shape but still look billowy.

   Taste and add a little more honey if you prefer a sweeter whipped cream.

6. Assemble the shortcakes

   Split each warm shortcake horizontally with a sharp knife, creating a top and bottom layer.

   Place the bottom halves on serving plates and spoon a generous dollop of honey whipped cream over each one.

   Set a grilled peach half on each, drizzle with a little extra honey, then cap with the shortcake tops.

   Serve right away so the contrast of warm peaches and tender shortcake with cool cream really stands out.