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Dessert • American

Honey Whiskey Peach Shortcakes Recipe

Bring on peach season! Juicy, sweet whiskey marinated peaches layered over flaky chamomile infused biscuits and fluffy whipped cream.

4.8 from 158 votes
55 mins
Total Time
6
Servings
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Honey Whiskey Peach Shortcakes

How to Make the Best Honey Whiskey Peach Shortcakes

These Honey Whiskey Peach Shortcakes are the ultimate summer dessert, combining the best of the season with a touch of sophisticated flavor. Juicy peaches marinated in honey and whiskey provide a sweet and slightly boozy filling, perfectly complementing the flaky, tender shortcakes infused with delicate chamomile. The combination is elegant yet comforting—refined enough for a dinner party but approachable enough for a casual backyard gathering.

What makes this dessert truly special is the care taken in each component. The chamomile-infused biscuits are brushed with cream and topped with turbinado sugar for a subtle crunch, while the homemade whipped cream adds an airy, luxurious finish. The whiskey brings depth to the peaches without overpowering their natural sweetness, and the honey ties everything together with a subtle floral note.

This recipe is perfect for when fresh peaches are at their peak. Serve warm, with the peaches still juicy and the shortcakes still tender—there’s nothing quite like enjoying this elegant summer treat with friends and family.

Honey Whiskey Peach Shortcakes

Honey Whiskey Peach Shortcakes

Bring on peach season! Juicy, sweet whiskey marinated peaches layered over flaky chamomile infused biscuits and fluffy whipped cream.

4.8 from 158 votes
CourseDessert
CuisineAmerican
Keywordfresh fruit desserts, peach shortcakes, shortcakes, summer desserts, whiskey peaches
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings6 servings
Calories851kcal
AuthorRare Ivy
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Ingredients

Honey Whiskey Peaches

Chamomile Shortcakes

Whipped Cream

Instructions

Honey Whiskey Peaches

  1. Slice peaches into ¼" pieces.
  2. In a large bowl, combine sliced peaches, honey, whiskey, and lemon juice.
  3. Gently toss to combine. Let sit and marinate while preparing shortcakes.

Chamomile Shortcakes

  1. Heat milk in a small saucepan over medium heat until steaming.
  2. Add chamomile and let steep for 5-10 minutes. Strain out chamomile, reserving milk. Cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add grated frozen butter and toss to combine until mixture resembles coarse breadcrumbs.
  5. Make a well in the center and pour in chamomile milk. Stir until just combined—do not overmix.
  6. Drop spoonfuls onto a baking sheet and gently shape into biscuit forms.
  7. Brush tops with heavy cream and sprinkle with turbinado sugar if desired.
  8. Bake at 400°F for 20-25 minutes until golden brown.

Assembly

  1. In a medium bowl, whip together heavy cream, vanilla extract, and confectioners sugar until stiff peaks form.
  2. Split warm shortcakes in half. Layer with honey whiskey peaches and whipped cream.
  3. Serve immediately and enjoy!

Notes

  • Use fresh, ripe peaches for best flavor—they should yield slightly to gentle pressure.
  • The chamomile infusion can be prepared ahead and cooled. You can substitute with chamomile tea cooled to room temperature.
  • Don't overmix the shortcake batter. Overworking the dough will result in tough biscuits.
  • For added sophistication, drizzle the plate with a little of the whiskey-honey peach liquid before plating.
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