Grilled Peach Shortcakes with Brown-Sugar Cream

Shortcake has long been a summer staple on American tables, built for ripe fruit and cream. Here peaches hit the grill for smoky caramelization, then nestle into tender biscuits with brown-sugar cream and a honey drizzle.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 large ripe but firm peaches
• 1 tbsp neutral oil for grill
• 2 cups all-purpose flour
• 1/4 cup 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
• 3 tbsp light brown sugar
• 1 tsp vanilla extract
• 2 tbsp honey for drizzling

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Halve and pit the peaches; brush the cut sides lightly with oil so they do not stick.
3. 3Place peaches cut-side down on the hot grill and cook undisturbed until deep grill marks appear and the fruit softens slightly, 3 to 5 minutes; flip briefly for another minute then transfer to a plate.
4. 4Meanwhile preheat the oven to 425°F. In a bowl whisk flour, granulated sugar, baking powder, and salt.
5. 5Cut cold butter into the dry ingredients with a pastry blender or fingertips until pea-sized crumbs form.
6. 6Pour in three-quarters cup cold cream and stir just until a soft dough comes together; turn onto a lightly floured surface and pat into a 1-inch-thick rectangle.
7. 7Cut into six rounds or squares with a biscuit cutter or knife, place on a parchment-lined sheet, and brush tops with a little extra cream.
8. 8Bake until tall, golden, and cooked through, 14 to 17 minutes; cool on a rack 10 minutes.
9. 9Whip the remaining cup of cream with brown sugar and vanilla to soft peaks.
10. 10Split warm shortcakes, layer with grilled peach halves and a generous dollop of brown-sugar cream, then drizzle lightly with honey and serve immediately.