Roasted Honey Peach Shortcake Trifles

Trifles began as thrifty British layers of cake, cream, and fruit. This summer spin roasts honeyed peaches until juicy and caramelized, then stacks them with crumbled shortcake and vanilla cream.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 395 cal
• 6g protein
• 42g carbs
• 24g fat
• 4g fiber

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Ingredients

• 4 medium ripe peaches, pitted and sliced
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp pure vanilla extract
• 1/2 cup mascarpone or full-fat Greek yogurt
• 4 store-bought or homemade biscuits or shortcakes, crumbled
• 8 fresh mint leaves for garnish
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat the oven to 400°F. Toss the peach slices with honey, lemon juice, and cinnamon on a parchment-lined rimmed baking sheet until evenly coated. Spread in a single layer.
2. 2Roast the peaches for 18–22 minutes, flipping once halfway, until they are soft, juicy, and lightly caramelized at the edges. Let cool 10 minutes; the syrupy juices will thicken slightly.
3. 3While the peaches roast, chill a mixing bowl and beaters. Pour the heavy cream, powdered sugar, and vanilla into the cold bowl and whip on medium-high until medium peaks form, about 2–3 minutes.
4. 4Gently fold the mascarpone (or Greek yogurt) into the whipped cream until smooth and billowy. Taste and add a touch more powdered sugar if you prefer it sweeter.
5. 5Crumble the biscuits into bite-size pieces. Spoon a layer of biscuit crumbs into the bottom of four clear glasses or jars.
6. 6Top the crumbs with a generous spoonful of roasted peaches and their juices, then a thick layer of the cream mixture. Repeat the layers once more, finishing with cream.
7. 7Scatter toasted almonds over each trifle and tuck in a couple of mint leaves. For the best texture, serve within 30 minutes so the biscuits stay pleasantly soft but not soggy.
8. 8If making ahead, assemble up to 2 hours in advance and refrigerate; add the almonds and mint just before serving.