Peach Melba Shortcake with Biscuits, Raspberries, and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 shortcake each)
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour (includes cooling)

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp (30 ml) heavy cream (for brushing) + 1 tbsp coarse sugar (optional)
• 5 medium ripe peaches (about 2 1/2 lb / 1.1 kg), sliced
• 2 tbsp (25 g) granulated sugar + 1 tbsp (15 ml) lemon juice (for peaches)
• 2 cups (250 g) raspberries (fresh or frozen)
• 1/3 cup (67 g) granulated sugar + 1 tbsp (15 ml) lemon juice (for sauce)
• 1 tsp cornstarch + 1 tbsp water (slurry)
• 1 cup (240 ml) cold heavy cream + 2 tbsp (16 g) powdered sugar (for whipped cream)

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Simmer raspberries + sugar + lemon; thicken with cornstarch slurry; cool.
• 3. Toss sliced peaches with sugar + lemon; let sit 15 minutes.
• 4. Make biscuit dough (keep butter cold), pat to 1-inch thick, cut 6 biscuits.
• 5. Brush biscuits with cream, sprinkle sugar, bake 14–16 minutes; cool 10 minutes.
• 6. Whip cream with powdered sugar + vanilla to soft peaks.
• 7. Split biscuits, layer peaches, raspberry sauce, whipped cream; serve right away.

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Why You’ll Love This Recipe

• Classic Peach Melba vibes with juicy peaches, bright raspberry sauce, and vanilla-scented whipped cream.
• Tender, flaky biscuits that hold up to the fruit and sauce without getting soggy too fast.
• Make-ahead friendly components so assembly is fast when you’re ready to serve.
• Easy, special-occasion worthy dessert using simple grocery-store ingredients.

Grocery List

• Produce: 5 medium ripe peaches, 2 lemons (you’ll use 2 tbsp / 30 ml juice total), 2 cups (250 g) raspberries (fresh or frozen)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, vanilla extract, cornstarch, coarse sugar (optional)

Full Ingredients

Tender Biscuit Shortcakes

• 2 cups (260 g) all-purpose flour, plus more for shaping
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp (30 ml) heavy cream, for brushing
• 1 tbsp coarse sugar (optional), for sprinkling

Raspberry Melba Sauce

• 2 cups (250 g) raspberries (fresh or frozen)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (30 ml) water
• 1 tsp cornstarch
• 1 tbsp (15 ml) water (to make a slurry with the cornstarch)
• Pinch of kosher salt

Peaches

• 5 medium ripe peaches (about 2 1/2 lb / 1.1 kg), sliced 1/4-inch thick
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Optional Finishing Touch

• 1/4 cup (25 g) sliced almonds, lightly toasted

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center of the oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

This recipe moves quickly once the biscuit dough is mixed, so having the oven fully preheated helps the biscuits rise tall and bake evenly.

Step 2: Make the raspberry sauce and cool it

In a small saucepan, combine 2 cups (250 g) raspberries, 1/3 cup (67 g) granulated sugar, 1 tbsp (15 ml) lemon juice, 2 tbsp (30 ml) water, and a pinch of kosher salt. Set over medium heat and cook, stirring often, until the berries break down and the mixture begins to simmer, about 4–6 minutes.

In a small bowl, stir together 1 tsp cornstarch and 1 tbsp (15 ml) water until smooth. While stirring the sauce, pour in the slurry and simmer for 30–60 seconds, until slightly thickened and glossy.

Remove from heat. For a smooth sauce, press it through a fine-mesh strainer into a bowl (optional but very nice). Let cool at room temperature while you prep the rest. The sauce thickens a bit as it cools.

Step 3: Macerate the peaches

In a medium bowl, gently toss the sliced peaches with 2 tbsp (25 g) granulated sugar, 1 tbsp (15 ml) lemon juice, 1/2 tsp vanilla extract, and a pinch of kosher salt.

Let sit for 15 minutes to get juicy. This creates a light peach syrup that soaks into the biscuit in the best way.

Step 4: Mix the biscuit dough

In a large bowl, whisk together 2 cups (260 g) flour, 1/4 cup (50 g) sugar, 1 tbsp baking powder, and 1/2 tsp kosher salt.

Add the cold butter cubes. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.

In a small bowl or measuring cup, whisk together 3/4 cup (180 ml) cold buttermilk, 1 large egg, and 1 tsp vanilla. Pour into the flour-butter mixture and stir with a fork just until a shaggy dough forms and there are no big dry patches.

Step 5: Shape, cut, and bake the biscuits

Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, then pat it back down to about 1 inch thick (this simple fold helps create tender layers without overworking the dough).

Using a 3-inch round cutter, cut out 6 biscuits. Press straight down (don’t twist) for the best rise. Place biscuits on the prepared baking sheet with edges just barely touching for taller sides.

Brush tops with 2 tbsp (30 ml) heavy cream and sprinkle with 1 tbsp coarse sugar (optional).

Bake at 425°F (218°C) for 14–16 minutes, until deeply golden on top. Cool on the pan for 10 minutes before slicing.

Step 6: Whip the cream

In a chilled mixing bowl, combine 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla, and a pinch of kosher salt.

Whip until soft peaks form (about 2–4 minutes with a hand mixer). Soft peaks keep the whipped cream spoonable and cloud-like, perfect for shortcake.

Step 7: Assemble the Peach Melba shortcakes

Split each biscuit in half horizontally with a serrated knife. Place the bottom half on a plate. Spoon on a generous layer of peaches (including some of their syrup), then drizzle with raspberry sauce.

Add a big spoonful of whipped cream, then cap with the top half of the biscuit. Finish with another small spoon of peaches, a little more raspberry sauce, and (if using) a sprinkle of toasted sliced almonds.

Serve immediately for the best contrast of warm-tender biscuit and cool fruit and cream.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk help create steam pockets in the oven for flaky, tender layers.
• Don’t overmix: Stir just until the dough comes together. Overworking can make biscuits tough instead of tender.
• Control the sauce texture: Strain for a smooth, elegant raspberry sauce, or leave it unstrained for a rustic look with seeds.
• Choose ripe, fragrant peaches: If they’re firm, let them sit on the counter for 1–2 days until they smell peachy and give slightly at the stem end.
• Assemble right before serving: Biscuits will soften as they sit with fruit and sauce. It’s delicious, but freshest is best.

Variations

• Grilled peach version: Brush peach halves lightly with melted butter, grill 2–3 minutes per side, then slice and toss with sugar and lemon.
• Ice cream swap (classic Melba feel): Replace whipped cream with vanilla ice cream and serve immediately so it doesn’t melt too much.
• Make it gluten-free: Use a cup-for-cup gluten-free all-purpose flour blend that contains xanthan gum, and keep the dough slightly thicker when patting.

Storage & Make-Ahead

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (149°C) oven for 5–7 minutes. Freeze biscuits (well wrapped) for up to 2 months, thaw at room temperature, then rewarm.

Raspberry sauce: Refrigerate in a sealed container for up to 7 days. Serve cold or gently warm for 10–20 seconds in the microwave.

Peaches: Best the day they’re cut. You can slice and macerate up to 4 hours ahead and refrigerate; stir before serving.

Whipped cream: Best freshly whipped, but it can be made up to 8 hours ahead and refrigerated. Whisk briefly to loosen if it firms up.

Best plan: Make sauce first, bake biscuits, then assemble right before serving.

Nutrition (per serving)

Approximate, per 1 assembled shortcake: 520 calories, 25 g fat, 69 g carbs, 6 g protein, 38 g sugar, 3 g fiber, 360 mg sodium.