Lucky Leaf Holiday Peach Chai Shortcakes

This is a post about short cakes…so I’m gonna keep it short.  Short and sinfully sweet.

Holiday Peach Chai Shortcakes

Holiday Peach Chai Shortcakes

I created this recipe for the Lucky Leaf Sweet Rewards Contest @  I’m happy to say it made it to the final ten and is in the running for the $5000 grand prize!  If you want to help me win, visit their FB page this week and send a vote my way, okay?

Sometimes I really get a feeling about a recipe…I just know in my heart of hearts it’s a winner.  With it’s bright peach filling, warm spices, and fluffy chai infused whipped cream all piled high on a fluffy scratch made biscuit, all put together in minutes with only nine ingredients, well what’s not ta love?

Lucky Leaf pie filling is really worth seeking out for your homemade desserts.  There’s really no comparison in quality from any other brand I’ve tried.  The amount of fruit and the thickness of the filling in Lucky Leaf products just can’t be beat.  Trust me on this one guys.  I know I always say that, but I mean it!

I was invited by to come on the show to make this recipe for their viewers yesterday.  Here I am on the set:


Here’s the link to the two-part segment:

Thanks so much KUTV for having me back, I enjoy it so much!

I sure do have fun doing cooking segments now.  So much more comfortable than I used to be at it .  Maybe by the time Food Network finally gives me my own show being in front of the camera will be old had to me then.  Ha!

Please see the printable below for the recipe, I’m just sure you’ll love it.

Lucky Leaf Holiday Peach Chai Shortcakes


  • 1 21 ounce can Lucky Leaf Premium Peach Fruit Filling and Topping
  • 2 Cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 Cup buttermilk
  • 1 stick salted butter, melted
  • 1 Cup Heavy Whipping Cream
  • 3 Tablespoons powdered sugar
  • 2 teaspoons chai spice, divided


  1. Heat the oven to 450 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, mix the flour baking powder, sugar, buttermilk, and the melted butter and stir just until combined.
  3. Scoop and drop the batter into six portions onto the prepared baking sheet. Bake for 12 minutes.
  4. Meanwhile, using a stand or a hand mixer, whip the cream until it forms stiff peaks. Add the powdered sugar and 1 1/2 teaspoons of the chai spice and whip to combine.
  5. Pour the peach filling into a medium bowl and use a spoon to break the peach slices up into thirds. Microwave the filling for one minute to warm it up.
  6. To assemble the shortcakes, slice the biscuits horizontally. Place the bottom halves onto plates and scoop a generous amount of the filling onto each one. Dollop the chai whipped cream onto each short cake before topping it with the second half of the biscuit. Sprinkle the biscuit tops with chai spice and serve.



  1. This sounds wonderful! Such a unique combination.

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