Gluten Free Peach Shortcake is an easy, sweet summer dessert made with just 3 components in under an hour.
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Everyone loves a good gluten free strawberry shortcake (and we’re no exception) but what my family really loves is my mom’s gluten free Peach Shortcake.
Made with juicy, ripe macerated peaches, homemade whipped cream, and gluten free drop biscuits, it’s a simple crowd-pleasing dessert.
It’s the kind of dessert you can happily dig into at potluck dinners, community fundraisers, backyard BBQs, and Sunday dinner.
It’s the type of dessert that makes you feel a sense of joy and a true feeling of living in the moment when you’re eating it. It’s those types of feelings you get when you combine nostalgia and family comfort food.
Family recipes are not only loaded with flavor and favorite ingredients but they’re loaded with memories too.
Peach shortcake is best eaten outside while watching the setting summer sun, surrounded by, and sharing with your favorite people.
Or sitting around the table in the AC laughing at old stories or playing board games. Old-fashioned summer desserts and old-fashioned summer fun go hand in hand.
Enjoy 🧡
Ingredient Notes
While it goes without saying that you need to use fresh, ripe peaches for this shortcake recipe, you need to know that in order to make the best gluten free biscuits, you have to use the right gluten free flour.
Not all gluten free flour blends are alike and can have vastly different results when baking. Throughout the many years I’ve spent developing gluten free recipes, I’ve tested these gluten free drop biscuits with many different gluten free flour blends and there’s one clear winner.
Cup4Cup. Cup4Cup contains a unique ingredient, milk powder. The extra protein that the milk powder provides helps to give these biscuits incredible structure, and a light and flaky texture. It’s now the only flour blend I use for biscuits and gluten free scones.
How to Make Peach Shortcake with Biscuits
There are 4 simple steps to making peach shortcake:
- Macerate the peaches.
- Bake the drop biscuits.
- Make the whipped cream.
- Assemble and eat!
Storage and Leftovers
Leftover biscuits keep best when frozen. When ready to eat, simply defrost them at room temperature and reheat in the oven to warm.
Leftover whipped cream can be refrigerated for up to 7 days. For optimal freshness and texture, leftover peaches should be eaten within 48 hours. Otherwise, they will get too soft and mushy.
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Mom’s Gluten Free Peach Shortcake Recipe
Ingredients
For the Peaches
- 1 pound Fresh Peaches, peeled and sliced
- 2 tablespoons Granulated Sugar
- Juice from ½ Fresh Lime
For the Biscuits
- 2 cups Gluten Free Flour Blend with xanthan gum see note 2
- ½ teaspoon Fine Sea Salt
- 2 ½ teaspoons Baking Powder
- 6 Tablespoons Unsalted Butter, cubed and cold
- 1 cup Cold Milk
For the Whipped Cream
- 1 cup Heavy Whipping Cream, very cold
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Powdered Sugar
Instructions
Macerate the Peaches
- Add the peaches, sugar, and lime juice to a mixing bowl. Stir to combine, coating the peaches in the sugar and lime juice.
- Let the peaches sit at room temperature, stirring occasionally, for at least an hour.
Make the Biscuits
- Preheat oven to 425°F and spray a baking sheet with non-stick spray or line with a silicone baking mat.
- Whisk together the gluten free flour, salt, and baking powder.
- Use a pastry blender or fork to cut the butter into the flour mixture until the butter is smaller than the size of peas and the mixture resembles wet sand.
- Stir in the milk until completely incorporated. The mixture will be a bit wet and sticky.
- Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4.
- Bake the biscuits 10-14 minutes or until done in the center. Serve warm.
Make the Whipped Cream
- Add the heavy whipping cream, vanilla extract, and powdered sugar to a large bowl.
- Beat until stiff peaks start to form.
- Serve immediately or refrigerate up to 2 hours before serving.
Assemble
- Break open a warm biscuit and place the bottom on a dessert plate or in a bowl.
- Top with the macerated peaches and some of the juice.
- Add a dollop of whipped cream on top of the peaches.
- Top with the top half of the biscuit.
- Serve with additional peaches and whipped cream, if desired!
- You can also serve these open-faced with both halves of the biscuit on the bottom.
Notes
- Please note that the time listed does not include resting time for macerating the peaches.
- For best results, Cup4Cup is the recommended blend to use for baking gluten free biscuits.
- If you use a flour blend that does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
- Add additional sugar for the peaches and whipped cream to suit your desired sweetness level.
- Time Saving Tip: Make the whipped cream while the biscuits bake.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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