Grilled Peach Shortcakes with Honey-Basil Cream

Shortcake has long been a staple of American summer tables, especially when stone fruit is at its peak. Here, grilled peaches lend smoky sweetness while honey-basil cream adds a fragrant, herbal lift between tender biscuits.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 4 large ripe peaches, halved and pitted
• 1 Tbsp neutral oil for grill
• 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, cubed
• 3/4 cup plus 1 cup cold heavy cream
• 8 large fresh basil leaves
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F. Brush the cut sides of the peach halves lightly with oil so they do not stick.
2. 2Grill peaches cut-side down until deep char marks appear and the flesh softens, 3 to 4 minutes. Flip and grill another 2 minutes. Transfer to a plate and drizzle with honey while still hot.
3. 3Meanwhile, whisk flour, the larger amount of granulated sugar, baking powder, and salt in a large bowl. Cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
4. 4Pour in the smaller amount of cold cream and stir just until a shaggy dough comes together. Turn onto a lightly floured surface and pat into a 1-inch-thick round.
5. 5Cut into 6 rounds with a biscuit cutter. Place on a parchment-lined sheet pan, brush tops with a splash of cream, and sprinkle with the remaining granulated sugar.
6. 6Bake at 425°F until tall and golden brown, 14 to 16 minutes. Cool on a rack 10 minutes so they slice cleanly.
7. 7While biscuits bake, finely chop the basil. Whip the remaining cold cream with powdered sugar and vanilla to soft peaks, then fold in the chopped basil.
8. 8Split each warm shortcake. Layer with grilled peach halves (slice if large) and a generous spoon of honey-basil cream. Serve at once while the biscuits are still slightly warm.