Grilled Peach Shortcakes with Lemon-Basil Whipped Cream

Grilling ripe peaches caramelizes their juices and adds a gentle smoky edge, a sunny twist on classic American shortcake. Honey-kissed fruit meets tender biscuits and lemon-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
• 48g carbs
• 24g 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 tbsp baking powder
• 3 tbsp granulated sugar
• 3/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup plus 1 cup cold heavy cream
• 1/4 cup packed fresh basil leaves
• 2 tbsp powdered sugar
• 1 tsp fresh lemon zest
• 1 tsp vanilla extract

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly. Halve and pit the peaches, then brush the cut sides with a thin film of oil.
2. 2Grill the peaches cut-side down 3 to 4 minutes until deep grill marks appear and the flesh softens. Flip and grill another 2 minutes, then brush with honey and cook 1 minute more until caramelized and fragrant. Transfer to a plate to cool slightly.
3. 3Meanwhile, whisk the flour, baking powder, granulated sugar, and salt in a large bowl. Cut the cold butter into small cubes and work it in with a pastry cutter or fingertips until pea-sized bits remain.
4. 4Pour in the three-quarters cup cold cream and stir just until a shaggy dough forms. Turn onto a lightly floured surface, pat into a 1-inch-thick rectangle, and cut into 6 rounds or squares with a sharp knife or biscuit cutter.
5. 5Place the biscuits on a parchment-lined sheet and bake in a 425°F oven 12 to 14 minutes until tall, golden, and cooked through. Cool on a rack 5 minutes so they stay tender inside.
6. 6While biscuits bake, finely chop the basil. Whip the remaining cup of cream with the powdered sugar, lemon zest, and vanilla to soft peaks, then fold in the chopped basil until flecks are evenly distributed.
7. 7Split each warm biscuit horizontally. Slice the grilled peaches into wedges and nestle them on the bottom halves, drizzling any collected honey juices over the fruit.
8. 8Spoon a generous dollop of lemon-basil cream over the peaches, cap with the biscuit tops, and serve right away while the shortcakes are still warm and the cream is cool.