Juicy summer peaches and blueberries are incredible tucked between flaky homemade biscuits with plenty of whipped cream in this summery blueberry peach shortcake!
Hey, hi. Here’s a little PSA: it’s not summer until you make your first shortcake and this blueberry peach twist on the classic dessert is literally about to be your queen of all summer eats.
We’ve got the signature flaky as heck biscuit, the obligatory mountains of fluffy whipped cream, and the tons of juicy macerated fruit all wrapped up into one beautifully messy dessert and it definitely doesn’t get any better than this.
Unless of course, you’ve got two of them.
Peaches and blueberries are one of the most classic summer fruit pairings and they seriously go together SO well in a summer dessert staple like shortcake.
Just try to tell me this isn’t literal perfection in a few super messy bites.
These Shortcakes feature…
- Buttery, flaky scratch-made biscuits
- Juicy macerated peaches and blueberries
- Fluffy whipped cream
- Easy to make for a casual summer dessert with lots of make-ahead options
Making the Shortcakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Baking powder
- Unsalted butter
- Greek yogurt
- Heavy whipping cream
- 2% milk
- Granulated sugar
Fresh or Frozen Fruit?
This recipe works great with both fresh or frozen blueberries and peaches! If you’re going the frozen fruit route, make sure you give yourself enough time to thaw the fruit in advance.
Note: if you are using frozen peaches in place of the fresh, you will need about 1-1/2 cups sliced peaches. The amount of blueberries will stay the same at 1 cup.
Tips for Perfect Shortcake
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use cold butter – biscuits rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
- Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of milk.
- Build layers into biscuits – pat the dough out into a 1-in thick square, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out biscuits. This is a quick little trick for getting tall biscuits with lots of layers!
- Chill biscuits before baking – again, you want everything as COLD as possible prior to baking. Stick the biscuits in the freezer for about 15 minutes to chill prior to baking.
- Macerate fruit – macerating means to soak the fruit in sugar to bring out their juices. Allow the blueberries and peaches to soak in sugar about 10 minutes and they’re ready to go.
Try these ideas for a different twist on these shortcakes.
- Try a different fruit – strawberries, plums, raspberries, blackberries, or pineapple all work great in this recipe.
- Flavor the biscuits – try adding a splash of vanilla or grated lemon, lime, or orange zest to the biscuit dough.
- Make it breakfast-style – replace the whipped cream with Greek yogurt for a breakfast-friendly shortcake.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the biscuit dough – mix up the dough, cut out the biscuits, and store them in fridge up to 1 week before baking.
- Bake the biscuits – baked biscuits may be stored in an airtight container at room temperature up to 3 days. We recommend reheating biscuits in a 350F oven 8-10 minutes before assembling shortcakes.
- Macerate the fruit – the fruit stores well in the fridge up to 3 days.
Once shortcakes are assembled it’s best if they are enjoyed right away as they do not store well.
There’s no resisting one of these shortcakes on a warm summer evening! The juicy blueberries and peaches paired with the fluffy whipped cream and buttery biscuit is what summer’s all about.
Dessert plans = permanently sorted.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More fruity summer desserts to add to your dessert menu!
Blueberry Peach Shortcake
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted cold butter, shredded on a box grater and frozen
- 1/2 cup Greek yogurt
- 1/4 cup, plus 2 tablespoons heavy whipping cream, divided
- 1 tablespoon 2% or skim milk
- 1 tablespoon honey or agave nectar
- 1 tablespoon granulated sugar
Blueberry Peach Filling
- 3 medium ripe peaches, pitted and thinly sliced
- 1 cup fresh (or frozen and thawed) blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- Whipped cream for serving
- Preheat oven to 400F and line a large sheet pan with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, and salt. Use your fingers or a pastry cutter to work cold butter into flour mixture until butter is in pea-sized clumps.
- In a small separate bowl, whisk yogurt, 1/4 cup heavy cream, milk, and honey until smooth. Create a well in the center of flour mixture and pour yogurt mixture into well. Very gently fold and knead until you get a shaggy dough (add a few extra splashes of milk if dough is too dry)
- Turn dough onto a floured surface and pat into a 1-inch thick square. Cut square into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and roll into a 7×5-inch rectangle.
- Cut rectangle into 6 equal squares and place squares on prepared baking sheet. Brush squares with remaining 2 tablespoons heavy cream and sprinkle tops with sugar.
- Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
- Remove pan from freezer and bake shortcakes at 400F 15-20 minutes until golden brown. Allow shortcakes to cool on pan 10 minutes, then transfer to a wire cooling rack.
Blueberry Peach Filling
- In a large bowl, combine peaches, blueberries, sugar, lemon juice, and zest. Allow to sit 10 minutes to allow the fruit to macerate.
- When ready to serve, split shortcakes in half and fill with whipped cream and blueberry peach filling. Replace top and serve shortcakes immediately. Enjoy!