Peach & Blueberry Shortcake Recipe

Peach & Blueberry Shortcake

Serves 4 to 6

Perfect fruit makes the ultimate topping for a shortcake all summer long. Top with whipped cream or ice cream.


  • 2 lb ripe peaches
  • 1 pint blueberries
  • 1/4 - 1/2 cup sugar, depending on the sweetness of the fruit
  • 1 Tbsp lemon juice
  • 6 prepared biscuits, scones or shortcakes, (see below)
  • 1 cup whipping cream, whipped or vanilla ice cream
  • Biscuit:
  • 2 cups self-rising flour
  • 2 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold, cut in small pieces
  • 3/4 cup milk
  • 2 Tbsp cream


  1. Preheat oven to 400°F. Grease a baking sheet.
  2. Combine the flour, sugar, and salt in a bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles very coarse meal. Stir in the milk until a very soft dough forms. Do not overwork the dough!
  3. Drop the dough in to 6 equal portions onto the prepared baking sheet. Lightly pat each portion into a disk and lightly brush tops of disks with cream.
  4. Bake biscuits in the center of the oven for 15 to 20 minutes, or until golden brown. Cool on a wire rack.
  5. Place peaches in boiling water for 15 seconds. Remove and transfer to ice water to cool. Peel the skin off, pit and dice peaches into one-inch pieces.
  6. Combine peaches and blueberries with the sugar and lemon juice.
  7. To assemble, warm the shortcakes in a toaster or oven if desired. Cut them in half horizontally, lay on a plate, and top with the fruit mixture. If desired, top the biscuits with fresh whipped cream or vanilla ice cream.


Amount Per Serving (based on 6 servings)
Calories: 560
Fat: 33 g
Saturated Fat: 21 g
Cholesterol: 95 mg
Sodium: 600 mg
Carbohydrates: 59 g
Fiber: 5 g
Sugar: 25 g
Protein: 8 g
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