This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Paula Deen’s Peach Shortcake

Paula Deen tops her Never-Fail Pound Cake with caramelized peaches + butter pecan ice cream for her irresistible peach shortcake recipe.

Paula's tip: Use fresh peaches if they're in season (which is usually during the summer)!

For more peach recipes, try Peach Cobbler, Grilled Peaches with Whipped Cream + Honey or Maple Vodka Peaches.



Serves: 6 servings


In a medium skillet over medium-high heat, melt butter. Add peaches and sugar, sauté about 3-4 minutes, until peaches have some color on them and the sugar starts to caramelize.

Spoon peaches and sauce directly from the skillet over pieces of pound cake and serve with a scoop of butter pecan ice cream alongside.