Peaches and Cream Doughnut Shortcake Recipe

I absolutely love this creative twist on the classic shortcake — instead of biscuits, I use soft, glazed doughnuts as the base. The combination of warm, spiced peaches, pillowy homemade whipped cream, and that sweet, glossy doughnut makes each bite melt in my mouth. It’s comfort food meets elegance, and it couldn’t be easier to make.

Why You’ll Love This Recipe

I love how this dessert comes together in minutes but tastes like something from a fancy café. The warm cinnamon-spiced peaches pair beautifully with the cool, fluffy whipped cream, while the glazed doughnuts soak up just enough syrup to become irresistibly tender. It’s a perfect blend of textures and temperatures — and a showstopper for any brunch or summer gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Warm Spiced Peaches
2 ripe fresh peaches, peeled and sliced OR 1 (15-ounce) can of sliced peaches, drained
1 tsp granulated sugar (or more/less to taste)
A pinch of ground cinnamon
A pinch of ground nutmeg

For the Homemade Whipped Cream
2 cups heavy whipping cream
2 tablespoons confectioner’s sugar (powdered sugar)
1 tiny pinch of salt
1 teaspoon vanilla extract

For the “Shortcake” Base
2–4 glazed doughnuts

Directions

1. Prepare the peaches:
   • If using fresh peaches, peel and slice them. If using canned peaches, drain well (rinse lightly if packed in heavy syrup).
   • Place peaches in a small saucepan with sugar, cinnamon, and nutmeg.
   • Heat over medium-low heat for about 5–7 minutes, stirring gently until the peaches release their juices and the mixture becomes syrupy and fragrant. Taste and adjust sugar as needed.
   • Remove from heat and keep warm.
2. Make the whipped cream:
   • In a large chilled mixing bowl, add the cold heavy whipping cream, confectioner’s sugar, salt, and vanilla extract.
   • Using a hand mixer or whisk, beat on medium speed until soft peaks form. Be careful not to overwhip; it should be smooth and airy.
   • Chill in the refrigerator until ready to assemble.
3. Prepare the doughnuts:
   • Slice each glazed doughnut horizontally in half (like a bagel).
   • For a slightly warm base, you can briefly toast or warm the doughnut halves in a dry skillet or oven for 1–2 minutes — just until the glaze softens slightly.
4. Assemble the shortcakes:
   • Place the bottom half of a doughnut on a serving plate.
   • Spoon a generous layer of warm peaches (with some syrup) over it.
   • Add a big dollop of whipped cream on top of the peaches.
   • Set the top half of the doughnut over the whipped cream or slightly off-center for presentation.
   • Add an extra spoonful of peaches or a swirl of cream on top if you’d like.
5. Serve immediately while the peaches are still warm and the whipped cream is cool for the perfect balance of textures and temperatures.

Servings and Timing

This recipe makes about 2–4 servings, depending on how many doughnuts you use.
Prep time: 10 minutes
Cook time: 7 minutes
Assembly time: 5 minutes
Total time: about 20–25 minutes

Variations

• Peach bourbon twist: Add a splash (1 tablespoon) of bourbon to the warm peaches for a more complex flavor.
• Spiced version: Add a dash of ginger or cardamom for extra warmth.
• Berry blend: Mix in raspberries, blackberries, or blueberries with the peaches.
• Chocolate lover’s version: Use chocolate-glazed doughnuts and drizzle dark chocolate sauce over the top.
• Nutty topping: Sprinkle chopped toasted pecans or almonds for added crunch.

Storage/Reheating

• Storage: The components are best stored separately. Keep the whipped cream in the fridge for up to 2 days, the cooked peaches for up to 3 days, and the doughnuts covered at room temperature for 1 day.
• Reheating: Gently reheat the peaches in a saucepan over low heat before serving.
• Freezing: Not recommended — the textures of the doughnut and cream will not hold up once frozen.

FAQs

Can I use canned peaches instead of fresh?

Yes — canned peaches work beautifully. Just drain them well and reduce the added sugar to keep the sauce from becoming too sweet.

How do I peel fresh peaches easily?

I dip them in boiling water for 30 seconds, then into ice water. The skins slide right off.

Can I make the whipped cream ahead of time?

Yes — store it in the fridge for up to 24 hours. If it deflates slightly, whisk gently before serving to refresh its texture.

Do I need to warm the doughnuts?

I like to warm them slightly — it softens the glaze and makes the doughnut more melt-in-your-mouth when topped with peaches and cream.

What type of doughnuts work best?

Classic glazed yeast-raised doughnuts work best. Cake doughnuts are denser and less airy but still tasty.

Can I add a sauce on top?

A drizzle of caramel or white chocolate sauce complements the peaches beautifully.

What if I don’t have heavy cream?

Whipping cream (30–35% fat) will work but won’t hold its peaks as long. Avoid using milk or half-and-half; they won’t whip properly.

Can I make this dessert dairy-free?

Yes — use coconut cream whipped with a little powdered sugar instead of heavy cream, and ensure your doughnuts are dairy-free.

Can I serve this cold instead of warm?

Yes, you can chill the peaches and serve them cold with whipped cream for a refreshing summer dessert.

How can I make it look more elegant?

Serve it in parfait glasses or dessert bowls, layering doughnut pieces, peaches, and whipped cream for a trifle-like presentation.

Conclusion

This peaches and cream doughnut shortcake is one of my favorite quick desserts — indulgent, playful, and full of flavor. I love how the warm, spiced peaches contrast with the cool whipped cream and the tender sweetness of the doughnut base. It’s a clever twist on a classic shortcake that always delights and turns an everyday treat into something truly special.

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