Peach Shortcake


Mid-Summer in my neck of the woods means peaches. My peach tree tends to ripen late July, depending on the weather. It held off to the 1st week in August when all the peaches ripened just about at once. Nothing like an avalanche of peaches to make you put on your thinking cap. After giving away a LOT! I decided peach shortcake would be just the thing. Now it’s not complicated, but after all those peaches, I didn’t have too much brain power left. And it’s hot! So why not peach shortcake for supper. Or breakfast!


Medium Bowl

Cutting Board


Individual serving bowls



Bowl full of peaches, washed

½ to 1 cup sugar (your choice)

Can of Whipped Cream



Cut the peaches in half, remove the pit, chop up and put in the bowl. Continue until all of the peaches are chopped up. I didn’t peel them, just chopped them into bite-sized chunks.


Pour sugar over the fruit. I know. Peaches are already sweet, especially ones ripened on the tree. But the sugar makes a syrup that you really need to have to pour over the short cake. Let stand in the refrigerator all day or all night to develop the syrup.


In an individual bowl. Place your short cake/pound cake/muffin (I used a gluten free muffin, hubby used a generous slice of Sara Lee Pound Cake).


Scoop generous portions of fruit over the cake.


Spray your whipped cream over all. I’m pretty generous as you can see from the photo. If I hadn’t been lazy that day I’d have made home-made whipped cream. It’s just better, but, you know. Summer, lazy, heat. It was delicious.

Left over fruit can be used in yogurt, cereal, crepes, the sky is the limit.

Thanks for stopping by Chicklets in the Kitchen. What do you do with your peachy abundance? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at