Sheet Pan Peach Shortcake with Whipped Honey Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted peaches atop tender shortcake biscuits, finished with honey-sweetened whipped cream for an easy summer dessert. This American-inspired recipe, ready in about 50 minutes, layers fresh peaches, sliced, granulated sugar, all-purpose flour 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 8, 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.

Prep: 15 min Cook: 35 min Serves 8 American cuisine 320 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 large sliced fresh peaches with 2 tbsp granulated sugar and spread evenly on a sheet pan lined with parchment. Roast for 15 minutes until peaches are soft and caramelized.
  2. Step 2: Meanwhile, in a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
  3. Step 3: Stir in 3/4 cup whole milk just until dough comes together. Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Cut into 8 squares and place on a parchment-lined sheet pan.
  4. Step 4: Bake the shortcakes at 400°F for 15-18 minutes until golden brown. Let cool slightly.
  5. Step 5: Whip 1 cup heavy cream with 2 tbsp honey and 1 tsp vanilla extract until soft peaks form.
  6. Step 6: To serve, split each shortcake in half, spoon roasted peaches over the bottom half, dollop with whipped honey cream, then top with the biscuit lid.

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