Grilled Peach & Basil Shortcakes

Shortcakes grew from humble biscuit-style cakes into a classic summer fruit dessert across American tables. Here, ripe peaches take on smoky grill marks and a bright basil lift before nestling into tender cream biscuits.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 52g carbs
• 22g fat
• 4g fiber

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Ingredients

• 4 large ripe peaches
• 1/3 cup granulated sugar
• 1/4 cup packed fresh basil leaves
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp powdered sugar

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates so the fruit will not stick. Halve the peaches, remove the pits, and brush the cut sides lightly with a little honey mixed with lemon juice.
2. 2Place the peach halves cut-side down on the hot grill. Grill for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly, then flip and grill the skin side for 2 minutes more. Transfer to a plate to cool until just warm.
3. 3While the peaches rest, make the shortcakes. In a large bowl whisk together the flour, baking powder, salt, and half of the granulated sugar. Cut the cold butter into small cubes and work it into the dry mixture with a pastry cutter or fingertips until pea-sized crumbs form.
4. 4Pour in most of the heavy cream and the vanilla, stirring gently with a fork just until a soft dough comes together; do not overmix. Turn the dough onto a lightly floured surface, pat into a 1-inch-thick rectangle, and cut into 6 rounds or squares with a biscuit cutter or knife.
5. 5Place the shortcakes on a parchment-lined baking sheet. Brush the tops with a splash of the remaining cream and sprinkle with the remaining granulated sugar. Bake in a 425°F oven for 14 to 16 minutes until tall, golden brown, and cooked through. Cool on a rack for 10 minutes.
6. 6Slice the grilled peaches into thick wedges. Tear the basil leaves into ribbons and toss them gently with the warm peach wedges, the remaining granulated sugar, and a squeeze of lemon juice so the fruit releases a glossy syrup.
7. 7Whip the leftover heavy cream with the powdered sugar until soft peaks form; keep it lightly sweet so the fruit shines. Split each warm shortcake horizontally with a serrated knife.
8. 8Spoon a generous layer of the basil-peach mixture onto the bottom halves, letting some syrup soak in. Add a big dollop of whipped cream, then cap with the shortcake tops. Serve immediately while the biscuits are still slightly warm and the peaches are fragrant.