Summer Peach Shortcakes with Vanilla Mascarpone Whip

Summer Peach Shortcakes with Vanilla Mascarpone Whip

Celebrate the end of summer with warm grilled peaches, fluffy shortcakes, and a creamy whipped topping.

Ingredients

For the shortcakes:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ⅔ cup heavy cream
• 1 teaspoon vanilla extract

For the filling:

• 4 ripe peaches, halved and pitted
• 1 tablespoon honey
• 1 tablespoon unsalted butter (for grilling)

For the mascarpone whip:

• 1 cup heavy cream
• ½ cup mascarpone cheese
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

Bake the Shortcakes: 

1. Preheat your oven to 400°F.
2.  In an All-Clad Stainless Steel Mixing Bowl, combine flour, baking powder, sugar, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and vanilla just until combined—don’t overmix.
5. Drop spoonfuls of dough onto a parchment-lined All-Clad Pro Release baking sheet and bake for 12–15 minutes, until lightly golden.

Grill the Peaches:

1. While the shortcakes bake, melt butter in our All-Clad HA1 Expert Grill Pan over medium heat.
2. Brush peach halves with honey, then place cut-side down in the pan.
3. Grill for 3–4 minutes, until caramelized and beautiful golden browning appears.

Prepare the Mascarpone Whip:

1. In a chilled mixing bowl, combine heavy cream, mascarpone, powdered sugar, and vanilla.
2. Whip until soft peaks form.

Assemble Before Serving:

1. Split the cooled shortcakes in half.
2. Layer with grilled peach halves and a generous dollop of mascarpone whip.
3. Serve immediately for best texture and flavor

Pro Tip:

Use a nonstick grill pan—like All-Clad’s HA1 Expert Nonstick Grill Pan—to get perfect grill marks on the peaches with no sticking or flare-ups, and you won’t even need to step outside to a grill!