Grilled Peach Shortcakes with Basil Whipped Cream

Shortcake has long been a warm-weather classic on American tables. Here, grill-charred peaches bring smoky caramelized sweetness, then meet tender biscuits and basil whipped cream for a bright late-summer finish.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 52g carbs
• 22g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Halve and pit the peaches, then brush the cut sides lightly with oil so they do not stick.
3. 3Grill the peaches cut-side down until deep char marks appear and the fruit softens and caramelizes, 3 to 4 minutes per side; transfer to a plate and drizzle with honey while still warm.
4. 4Meanwhile, whisk the flour, granulated sugar, baking powder, and salt in a large bowl.
5. 5Cut the cold butter into the dry ingredients with a pastry blender or fingertips until pea-sized crumbs form.
6. 6Pour in cold heavy cream and the vanilla; stir just until a shaggy dough comes together—do not overmix.
7. 7Turn the dough onto a lightly floured surface, pat into a 3/4-inch-thick round, and cut into 6 biscuits with a floured cutter or knife.
8. 8Place biscuits on a parchment-lined sheet, brush tops with a splash of cream, sprinkle with the remaining tablespoon of sugar, and bake at 425°F until tall, golden, and cooked through, 14 to 16 minutes.
9. 9While biscuits cool slightly, finely chop the basil and whip the remaining cup of cold heavy cream with powdered sugar and most of the basil until soft peaks form.
10. 10Split each warm shortcake, layer with sliced grilled peaches and a generous spoon of basil whipped cream, then finish with a few extra basil ribbons and any remaining honey from the peach plate.