Here’s a delicious and easy Butter Cake Mix Summer Peach Shortcake recipe — a fun, fruity twist on classic shortcake using boxed butter cake mix and juicy summer peaches!
🍑 Butter Cake Mix Summer Peach Shortcake
📝 Ingredients:
For the Cake:
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1 box butter cake mix (like Duncan Hines or Betty Crocker)
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Ingredients as called for on the box (usually eggs, water, and oil or butter)
For the Peaches:
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4–5 ripe peaches, peeled and sliced
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2–3 tbsp granulated sugar (adjust to sweetness of peaches)
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1 tsp lemon juice
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1/2 tsp vanilla extract
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Optional: pinch of cinnamon or a splash of bourbon
For the Whipped Cream:
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1 cup heavy whipping cream
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2–3 tbsp powdered sugar
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1/2 tsp vanilla extract
👩🍳 Instructions:
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Bake the Butter Cake:
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Prepare the butter cake mix as directed on the box.
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Bake in a 9×13″ pan or as cupcakes, depending on how you want to serve the shortcake.
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Cool completely before cutting into squares or rounds.
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Prep the Peaches:
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Combine sliced peaches with sugar, lemon juice, and vanilla.
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Let them sit for at least 30 minutes to macerate and get syrupy. Chill if desired.
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Make Whipped Cream:
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Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
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Keep chilled until ready to serve.
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Assemble the Shortcakes:
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Cut cooled butter cake into individual servings.
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Top each piece with a generous spoonful of peaches and their syrup.
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Finish with a big dollop of whipped cream.
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🌟 Optional Add-ons:
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Toasted almonds or pecans for crunch
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Fresh mint for garnish
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Ice cream instead of whipped cream for an extra treat