Grilled Peach Caprese-Style Shortcake Stacks

Caprese, named for the island of Capri, traditionally pairs mozzarella with basil and a bright finish—here it sweetens into dessert. Grilled freestone peaches stack with biscuits, mozzarella pearls, and whipped cream, drizzled with balsamic glaze and hot honey.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 48g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 4 ripe freestone peaches
• 1 tbsp neutral oil for grill
• 4 large store-bought or homemade biscuits
• 4 oz fresh mozzarella pearls or small balls
• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp hot honey
• pinch flaky sea salt

Instructions

1. 1Heat a grill or grill pan to medium-high (about 400°F). Halve and pit the peaches, then brush the cut sides lightly with oil.
2. 2Grill the peaches cut-side down 3–4 minutes until deep grill marks appear and the fruit softens and caramelizes; flip for 1 minute more, then transfer to a plate.
3. 3While peaches grill, whip the cold heavy cream with powdered sugar and vanilla to soft-medium peaks; keep chilled.
4. 4Split the biscuits horizontally. If desired, toast the cut sides on the cool edge of the grill 30–60 seconds for extra crunch.
5. 5Place each biscuit bottom on a plate. Arrange two warm peach halves on each, slightly overlapping.
6. 6Tuck mozzarella pearls among the peaches so they soften from the residual heat. Tear basil leaves over the top.
7. 7Spoon a generous dollop of whipped cream over each stack, then cap with the biscuit tops.
8. 8Drizzle balsamic glaze and hot honey in thin streams over the finished stacks. Finish with a tiny pinch of flaky salt.
9. 9Serve immediately while the peaches are still warm and the cream is cool for the best temperature contrast.
10. 10These assemble in minutes after grilling, making them ideal for last-minute Labor Day dessert or a quick weeknight treat with peak late-summer fruit.