Simple Gluten Free Peach Shortcake makes an easy, satisfying dessert. Gluten free drop biscuits covered in fresh peaches and whipped cream is the ultimate summer dessert.
I’ve been promising you this gluten free peach shortcake recipe since I shared my recipe for gluten free strawberry shortcake.
YOU GUYS. That was FOUR YEARS AGO.
What in the world?! How is that even possible that four years have passed so quickly?!
If you could see me right now, I’m the big, bug-eyed emoji.
Thankfully, I finally got my tush in gear and got some photos of this gluten free peach shortcake before we gobbled it up.
The key to the best peach shortcake is just a few simple components joined together and truly shine. You need some good gluten free drop biscuits, fresh fresh fresh peaches, and sweetened whipped cream.
Fresh peaches really are the star of the show here. You want the freshest peaches you can find, which isn’t hard to do in the summer when it’s right in the middle of peach season!
Seriously, the best time of the year. Sweet peaches so ripe, the juice just pours down your arm as you eat it.
No farm to table here, just straight up farm to mouth. Fellow peach lovers, I know you feel me on that one.
This dessert is lightly sweetened so it’s not rich and heavy. There’s a little sugar mixed with the peaches to bring out the juice and there’s a little bit of sugar in the whipped cream to sweeten it up a bit. That’s it!
This shortcake is just sweet enough but if you really prefer a sweet dessert, feel free to add a little more sugar or add a little sugar to your biscuits. I think it’s perfect as is and the natural sweetness of the peaches can shine.
If you find yourself looking for more ways to use fresh peaches, try my Homemade Peach Ice Cream! Even better, top your gluten free peach shortcake with a scoop of peach ice cream.
Double the peaches, double the deliciousness!
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Gluten Free Peach Shortcake Recipe
Ingredients
- 1 pound Fresh Peach
- 2 tablespoons Granulated Sugar
- juice from half a Lime
- 2 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum (omit if your flour blend already contains it)
- 1 teaspoon Fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 6 tablespoons Unsalted Butter cold and cubed
- 1 cup Milk
- 1 cup Heavy Whipping Cream (very cold)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
- Mix the peaches, 2 tablespoons sugar, and lime juice (if using) in a bowl and let sit at room temperature for about an hour before serving, stirring occasionally.
- Preheat oven to 425°F and spray a baking sheet with non-stick spray or line with a silicone mat.
- Sift and mix together the flour, xanthan gum, salt and baking powder. Use a pastry blender (or two forks) to cut the butter into the flour mixture until all the butter is smaller than the size of peas.
- Mix 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, dividing the dough into 8 biscuits.
- Bake the biscuits at 425°F for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.
- Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 teaspoon vanilla extract together. Beat until thick and peaks start to form.
- To assemble the shortcakes, split a biscuit in half, top with peaches and whipped cream. Place the top half of the biscuit on top and cover with additional strawberries and whipped cream if desired.
Notes
- Omit the xanthan gum called for in the recipe if your gluten free flour blend already contains it.
- The lime juice will help prevent the peaches from turning brown but feel free to omit it.