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Peach Mascarpone Shortcakes (Eggless)

Blossom Lady
May 06, 2021 05:21 AM
Peach Mascarpone Shortcakes (Eggless)

Tender, buttery biscuits filled with peaches soaked in a divine honey thyme syrup, topped off with creamy mascarpone. The base of each shortcake is a buttermilk biscuit and it’s that soured milk that makes the whole thing so super tender. The star honestly, is that honey thyme syrup. So simple, so flavourful!!

It’s sweet and salty, with a savory kick from the thyme that is unbelievable. The shortcake itself is under sweetened and the cream isn’t sweetened at all. But with all that honey, everything balances out perfectly. This is a dessert best made and eaten fresh. I found that the peaches got too mushy on day two, so make sure you have people to share them with so that there are no leftovers! The recipe makes a fair bit of cream and syrup as well, but you can use any leftovers to use on something else. This is such a delightful, fun dessert to make for the season. Fruity, pretty and much easier than it sounds. 


  • 2 cups flour
  • 1 tbsp baking powder
  • 2 tbsps caster sugar
  • 1/4 tsp salt if using unsalted butter
  • 1/2 cup cold butter cubed (115 gms)
  • 1/2 cup cold buttermilk or 1/2 cup cold milk soured with 1/2 tsp lemon juice
  • Flaked almonds and cream for topping
  • 6 peaches ripe but firm
  • 1/2 cup honey
  • 2 to 3 sprigs thyme
  • 1/4 tsp salt
  • 1 tsp vanilla

For the mascarpone cream

  • 1/2 cup mascarpone room temperature
  • 1/4 cup cream
  • 1/4 tsp vanilla
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
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