Peach and Creme Kefir Shortcake

Peach and Crème Kefir Shortcake is a fresh spin on a classic dessert, made with tender maple-sweetened biscuits and layered with roasted peaches and tangy Crème Kefir. Light, creamy, and just the right balance of sweet and tart, it’s a seasonal favorite that showcases real, simple ingredients.

Ingredients

3 cups unbleached all purpose flour
4 teaspoons baking powder
¾ teaspoon salt
8 tablespoons (4 ounces) Organic Salted Butter, chilled
½ cup heavy cream
½ cup whole milk
2 tablespoons maple syrup
Melted butter, for brushing
2 lb peaches, peeled, if desired
2 tablespoons maple syrup
8 oz Creme Kefir (Labne)
2 tablespoons maple syrup
Cinnamon, for topping

Directions

Preheat oven to 425˚.
Remove pit and cut peaches into ¼” slices. Toss peaches with maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 20-25 minutes.
In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Stir in the heavy cream, milk, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.
Scoop dough out onto a floured surface and pat into a 1″ thick square. Using a 3” biscuit cutter, cut dough into 8 biscuits, gathering and reforming dough as needed. Place on a baking tray covered in parchment paper and brush with melted butter. Bake for 25-30 minutes until biscuits are golden. Remove and let cool slightly.
In a bowl, combine the creme kefir with maple syrup. Assemble shortcakes by slicing biscuits in half, layering a spoonful of the whipped creme kefir and peaches then following with the top half of the biscuit and more peaches/creme kefir.

Peach and Creme Kefir Shortcake

Dessert & Drinks

50 min

Serves: 8

Print Recipe

Ingredients

Directions

Preheat oven to 425˚.
Remove pit and cut peaches into ¼” slices. Toss peaches with maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 20-25 minutes.
In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Stir in the heavy cream, milk, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.
Scoop dough out onto a floured surface and pat into a 1″ thick square. Using a 3” biscuit cutter, cut dough into 8 biscuits, gathering and reforming dough as needed. Place on a baking tray covered in parchment paper and brush with melted butter. Bake for 25-30 minutes until biscuits are golden. Remove and let cool slightly.
In a bowl, combine the creme kefir with maple syrup. Assemble shortcakes by slicing biscuits in half, layering a spoonful of the whipped creme kefir and peaches then following with the top half of the biscuit and more peaches/creme kefir.