Blueberry Peach Shortcake

Juicy summer peaches and blueberries are incredible tucked between flaky homemade biscuits with plenty of whipped cream in this summery shortcake!

No ratings yet

Juicy summer peaches and blueberries are incredible tucked between flaky homemade biscuits with plenty of whipped cream in this summery blueberry peach shortcake!

Prep Time 30

Cook Time 20

Total Time 45

Servings servings

Calories 404kcal

Ingredients

Shortcakes

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

Instructions

Shortcakes

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 7x5-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!

Notes

Storing Instructions

Store biscuits in an airtight container at room temperature up to 3 days. Fruit may also be stored in refrigerator up to 3 days.

Nutrition