Blueberry and Peach Shortcakes

A delectable twist on the classic strawberries and cream dessert, these Blueberry and Peach Shortcakes will become a summer dessert favorite!

Using fresh, peak of the season peaches and blueberries makes for an unusual, out of the ordinary Fruit Shortcakes! Strawberry Shortcakes are a classic, but you can use any seasonal fruit to make a delicious Shortcake Recipe.

Why You Must Make

We were having dear friends over for dinner about a week ago, and I wanted a lovely dessert to end our meal. Peach season was waning, but we were still getting some imported Pennsylvania peaches at our nearby produce stand. And mixing them with blueberries made an incredible pie, so why not try that combo and make Seasonal Fruit Shortcakes?

• I love making seasonal desserts like strawberry shortcakes in June when Indiana strawberries are available, apple pie and apple crisp in the fall, and peach desserts in the summer!
• Tender, buttery homemade biscuits are the perfect base for sweet, juicy fruit.
• A simple topping of sweetened whipped cream finishes this scrumptious trio!

Bill does not like raw peaches or blueberries, but he is a huge fan of them in pies (go figure), so I sauteed the sliced peaches and berries in butter and brown sugar to create a marvelous filling. I was a little concerned as my peaches were definitely not peak-of-the-season quality, but it’s amazing what a little TLC, butter, and sugar can do to slightly lackluster fruit. I easily could have eaten a bowl of this fruit alone!

Summer Fruit Dessert

We eat tons of strawberry shortcake each summer. My family is particularly fond of my version with a white chocolate whipped cream. This shortcake base is just a cream biscuit with a touch of sugar. This summer fruit dessert was heavily dusted with turbinado, or raw, sugar to give a sweet crunch to the top crust. 

The luscious juices soak into the tender biscuit base while a vanilla-kissed cloud of whipped cream adds another irresistible dimension. So don’t limit yourself to eating shortcakes during strawberry season. These were definitely winners!!

Ingredient Notes

• Pantry Staples: All-Purpose Flour, Sugar, Kosher Salt, Cold Butter, Brown Sugar
• Powdered Sugar – Sift for the smoothest whipped cream.
• Butter – Salted is OK; If you use Unsalted Butter, you’ll want to add some salt o the dough so it won’t taste flat.
• Baking Powder – It is not the same as Baking Soda and has a much shorter shelf life. Check the expiration date before starting the recipe. If it’s close to expiring, replace before mixing the dough.
• Heavy Cream – 36% Milk Fat, to top the shortcakes.
• Turbinado Sugar – A coarse brown sugar that’s lovely for sprinkling over the biscuits before baking for some crunch and sparkle.
• Fresh Peaches – Ensure they’re ripe and fragrant for the tastiest results. You’ll peel, remove the pits and slice.
• Fresh Blueberries – Inspect and remove any soft or spoiled berries.

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The Recipe:

Blueberry and Peach Shortcakes

Prep Time 30 minutes

Cook Time 17 minutes

Total Time 47 minutes

Yield 8 sevings

A fabulous twist on the classic shortcake using a topping of blueberries and peaches.

5.0 Stars (5 Reviews)

Ingredients

For shortcakes:

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• 2 cups flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ⅓ teaspoon kosher salt
• ⅓ cup cold butter, diced
• ¾ cups heavy cream (plus extra for brushing over shortcakes)
• Turbinado sugar, for sprinkling over shortcakes

For fruit topping:

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• 2 tablespoons butter
• ½ cup brown sugar
• 1 ¾ pounds peaches, pitted and thinly sliced
• 2 pints blueberries
• 1 ½ tablespoons fresh lemon juice

Whipped cream:

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• 2 cups heavy cream
• ⅓ cup powdered sugar

Instructions

1. Preheat the oven to 425°.
2. In a food processor, pulse the flour, baking powder, granulated sugar, and salt.
3. Add the diced butter and pulse until the mixture resembles coarse meal.
4. Add ¾ cup of the cream and process until the dough just comes together.
5. Turn the dough out onto a lightly floured surface; knead 3 times.
6. Roll out the dough ½-inch thick. Using a floured 2 ½ inch round biscuit cutter, stamp out 8 shortcakes as close together as possible; transfer to a large baking sheet.
7. Brush the tops of the shortcakes with cream and sprinkle with 2 heaping tablespoons of the turbinado sugar.
8. Bake the shortcakes for 15 minutes, or until golden brown. Transfer to a wire rack to cool.
9. In a bowl, beat the remaining 2 cups of cream with ⅓ cup of powdered sugar and the vanilla until soft peaks form.
10. Melt the remaining 2 tablespoons of butter in a large skillet.
11. In a bowl, toss the nectarines with the berries, brown sugar, and lemon juice.
12. Add to the skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 2 minutes. Remove from the heat.
13. Cut the shortcakes in half, place the bottoms on plates; top with the fruit. Add a large dollop of whipped cream, top with the top halves of the shortcakes, and serve.

Notes

Adapted from Food and Wine.

Nutrition Information:

Yield:

8

Serving Size:

1 shortcake
Amount Per Serving: Calories: 677Total Fat: 45gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 131mgSodium: 456mgCarbohydrates: 66gFiber: 4gSugar: 37gProtein: 7g

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