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.
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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 making the best peach shortcake is just a few simple components joined together that truly shine. You need some good gluten free drop biscuits, fresh fresh fresh peaches, and sweetened homemade whipped cream.
Pro tip – If you really want to do it up big, step up your whipped cream game and make my White Chocolate Ganache Whipped Cream 👌🏼
Fresh peaches really are the star of the show here. You want the freshest peaches you can find but that’s not hard to do in the summer when it’s right in the middle of peach season!
Did you make this gluten free peach shortcake recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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 and 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!
Tips for Making Gluten Free Peach Shortcake
- Don’t over measure your flour. Be sure you measure your flour the correct way. Over-measuring your flour will make the biscuits dry and dense.
- Use fresh peaches. Frozen peaches or canned peaches won’t cut it here – this recipe is all about the fresh peaches. The fresher the better and best during peak peach season!
- Use homemade whipped cream. Take the extra step, whip that cream yourself! That little extra effort (and I mean a tiny bit of effort!) takes this peach shortcake recipe from an 10 to a 12. Do it, I promise you won’t be disappointed!
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This gluten free peach shortcake recipe can also be found on Food Fanatic where I am a regular contributor.
For the Peaches
- 1 lb. fresh peaches, sliced and peeled
- 2 Tablespoons granulated sugar
- Juice of ½ a lime (optional)
For the Biscuits
- 2 cups gluten free all-purpose flour
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon fine sea salt
- 2 1/2 teaspoons baking powder
- 6 Tablespoons unsalted butter, cold and cubed
- 1 cup milk
For the Whipped Cream
- 1 cup heavy whipping cream (very cold)
- 2 Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
To make the peaches:
- 1. 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.
To make the biscuits:
1. Preheat oven to 425 degrees and spray a baking sheet with non-stick spray or line with a silicone mat.
2. 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.
3. Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.
4. Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet, dividing the dough into 8 biscuits.
5. Bake the biscuits at 425 degrees for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.
To Make the Whipped Cream:
1. 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.
2. 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.
3. Serve immediately.
- 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.
KitchenAid KHM7210WH 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - White
OXO Good Grips Wooden Reamer
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
All-Clad Measuring Cups
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Amount Per Serving:Calories: 374 Total Fat: 20g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 59mg Sodium: 461mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 6g