Grilled Peach Shortcake Stacks with Basil Whipped Cream

American shortcakes grew from British biscuit traditions and became a summer staple once peaches hit their peak. This version grills the fruit and folds fresh basil into the cream for smoky-sweet stacks.

Serves 4 · 20 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 yellow peaches
• 1 Tbsp neutral oil
• 2 Tbsp honey
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 6 Tbsp cold unsalted butter
• 2/3 cup cold buttermilk
• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 8 large fresh basil leaves
• 1 tsp vanilla extract

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well. Halve the peaches, remove pits, and brush the cut sides lightly with oil.
2. 2Grill the peach halves cut-side down without moving them for 3 to 4 minutes until deep grill marks appear and the flesh softens. Flip, brush with honey, and grill another 2 minutes until caramelized and juicy. Transfer to a plate to cool slightly, then slice.
3. 3Meanwhile make the shortcakes: whisk flour, baking powder, granulated sugar, and salt in a bowl. Cut in the cold butter with a pastry blender or fingertips until pea-sized bits remain. Drizzle in buttermilk and stir just until a shaggy dough forms.
4. 4Turn the dough onto a lightly floured surface, pat into a 1-inch-thick rectangle, and cut into 4 equal squares or rounds. Place on a parchment-lined sheet and bake at 425°F for 12 to 14 minutes until tall, golden, and a toothpick comes out clean. Cool 5 minutes.
5. 5While shortcakes bake, chill a mixing bowl and beaters. Pour in the heavy cream, powdered sugar, and vanilla. Whip to soft peaks. Finely chop most of the basil and fold it gently into the cream so green flecks show; reserve a few small leaves for garnish.
6. 6Split each warm shortcake horizontally with a serrated knife. Place the bottom halves on dessert plates.
7. 7Spoon grilled peach slices and any collected juices over the bottoms, letting the honey glaze drip down the sides. Dollop generous spoonfuls of basil whipped cream on the fruit.
8. 8Cap with the shortcake tops, add a final peach slice and tiny basil leaf, and serve at once while the biscuits are still warm and the cream is cool.