Baked Peach and Lavender Shortcakes
Delicate shortcakes infused with floral lavender and topped with roasted peaches for a refreshing spring dessert. This french-inspired desserts ready in about 45 minutes layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1 tsp dried culinary lavender buds
- 1/2 tsp salt
- 6 tbsp, cubed cold unsalted butter
- 3/4 cup whole milk
- 1 large egg
- 3 medium, sliced ripe peaches
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 cup, whipped heavy cream
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 cup granulated sugar, 1 tsp dried lavender buds, and 1/2 tsp salt until evenly combined.
- Step 2: Using a pastry cutter or your fingers, cut in 6 tbsp cold unsalted butter cubes until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Step 3: In a separate bowl, whisk 3/4 cup whole milk with 1 large beaten egg and 1 tsp vanilla extract. Pour this liquid into the flour mixture and stir gently just until combined; do not overmix.
- Step 4: Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Use a 2.5-inch round cutter to cut out shortcakes and place them on a parchment-lined baking sheet.
- Step 5: Bake the shortcakes for 12-15 minutes until golden brown and risen, then remove and let cool.
- Step 6: Meanwhile, toss 3 sliced ripe peaches with 2 tbsp honey and spread them on a baking sheet. Roast in the oven at 425°F for 10 minutes until tender and slightly caramelized.
- Step 7: To serve, split each shortcake in half horizontally, spoon roasted peaches on the bottom half, add a dollop of 1 cup whipped heavy cream, and top with the other half.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Peach and Lavender Shortcakes take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Peach and Lavender Shortcakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Peach and Lavender Shortcakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Peach and Lavender Shortcakes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Peach and Lavender Shortcakes?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
