Mixed Stone Fruit Shortcake with Lemon-Sugar Biscuits

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour (includes 20 minutes for fruit to macerate)

Quick Ingredients

• 3 medium peaches (about 1 lb / 454 g), sliced
• 3 medium nectarines (about 1 lb / 454 g), sliced
• 4 medium plums (about 12 oz / 340 g), sliced
• 1/3 cup (67 g) granulated sugar
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 2 tsp (8 g) lemon zest
• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp (3 g) baking soda
• 1 tsp (6 g) fine salt
• 3 tbsp (38 g) granulated sugar (for biscuits)
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream (for brushing)
• 1 tbsp (12 g) coarse sugar (turbinado or sanding), for topping
• 1 cup (240 ml) cold heavy cream (for serving)
• 2 tbsp (16 g) powdered sugar (for serving)
• 1 tsp (5 ml) vanilla extract (for serving)

Do This

• 1. Toss sliced peaches, nectarines, and plums with sugar, lemon juice, zest, and a pinch of salt; rest 20 minutes.
• 2. Heat oven to 425°F (218°C) and line a baking sheet with parchment.
• 3. Mix flour, baking powder, baking soda, salt, and sugar; cut in cold butter until crumbly.
• 4. Stir in cold buttermilk just until a shaggy dough forms; fold 2–3 times for flaky layers.
• 5. Pat to a 1-inch thick rectangle; cut 8 biscuits; bake 16 minutes until tall and golden.
• 6. Whip cream with powdered sugar and vanilla to soft-medium peaks.
• 7. Split warm biscuits; layer fruit and juices plus whipped cream; cap with tops and serve right away.

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Why You’ll Love This Recipe

• Big, juicy flavor from three kinds of stone fruit, brightened with lemon.
• Fluffy, tender biscuits with buttery layers (no special equipment required).
• Make-ahead friendly: macerate fruit and bake biscuits earlier in the day.
• Perfect for casual entertaining because everyone can build their own shortcake.

Grocery List

• Produce: peaches, nectarines, plums, lemons
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, coarse sugar (turbinado or sanding)

Full Ingredients

Mixed Stone Fruit Filling

• 3 medium peaches (about 1 lb / 454 g), pitted and sliced 1/2-inch thick
• 3 medium nectarines (about 1 lb / 454 g), pitted and sliced 1/2-inch thick
• 4 medium plums (about 12 oz / 340 g), pitted and sliced 1/2-inch thick
• 1/3 cup (67 g) granulated sugar
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 2 tsp (8 g) finely grated lemon zest
• 1/8 tsp fine salt
• Optional: 1/2 tsp (2.5 ml) vanilla extract or 1/4 tsp almond extract

Tender Shortcake Biscuits

• 2 cups (240 g) all-purpose flour, plus extra for shaping
• 1 tbsp (12 g) baking powder
• 1/2 tsp (3 g) baking soda
• 1 tsp (6 g) fine salt
• 3 tbsp (38 g) granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing the tops
• 1 tbsp (12 g) coarse sugar (turbinado or sanding sugar), for topping

Vanilla Whipped Cream (for serving)

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp (5 ml) vanilla extract
• Optional: pinch of fine salt (helps the sweetness taste brighter)

Step-by-Step Instructions

Step 1: Macerate the fruit for juicy, glossy filling

In a medium bowl, combine the sliced peaches, nectarines, and plums with the granulated sugar, lemon juice, lemon zest, and salt (and vanilla/almond extract if using). Toss gently until the fruit is evenly coated.

Let the mixture stand at room temperature for 20 minutes, tossing once halfway through. You’re looking for a puddle of syrupy juices at the bottom of the bowl and fruit that tastes sweet-tart.

Step 2: Preheat the oven and prep the pan

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C).

Line a baking sheet with parchment paper (or use an ungreased, light-colored sheet pan). Set aside.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined. This quick whisking step helps the biscuits rise evenly and taste consistent in every bite.

Step 4: Cut in the cold butter

Add the cold cubed butter to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized pieces of butter still visible.

Tip: Those little butter pieces are a good thing; they create steam pockets in the oven for flaky layers.

Step 5: Add buttermilk and gently fold for tender layers

Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no big dry patches. The dough will look rough and slightly sticky.

Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half, rotate it, and pat it out again. Repeat for a total of 3 folds. This creates layers without overworking the dough.

Step 6: Cut, brush, and bake the biscuits

Pat the dough to a final thickness of 1 inch. Cut 8 biscuits using a 2 3/4-inch round cutter (or cut into 8 squares with a knife for zero waste). Press straight down (don’t twist) so the biscuits rise tall.

Transfer biscuits to the prepared baking sheet, placing them about 1 inch apart (or just barely touching for softer sides).

Brush the tops with 2 tbsp (30 ml) heavy cream, then sprinkle evenly with 1 tbsp (12 g) coarse sugar.

Bake at 425°F (218°C) for 16 minutes, until the tops are deep golden and the biscuits feel set when gently tapped. Cool on the pan for 5 minutes.

Step 7: Whip the cream

While the biscuits cool slightly, make the whipped cream. In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and the optional pinch of salt.

Whip until soft-medium peaks form (it should hold its shape but still look creamy and spoonable), about 2 to 4 minutes with a hand mixer on medium-high.

Step 8: Assemble the mixed stone fruit shortcakes

Split each biscuit horizontally with a serrated knife. Place the bottom half on a plate. Spoon a generous portion of fruit plus some of the juices over the biscuit.

Add a dollop (or swoosh) of whipped cream, then cap with the biscuit top. Finish with a little more fruit and a final spoonful of syrup if you like.

Serve immediately while the biscuits are still slightly warm and the fruit is juicy.

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk help you get the tallest, flakiest rise.
• Don’t overmix: once the buttermilk goes in, mix just until combined to avoid tough biscuits.
• Adjust fruit sweetness to taste: if your fruit is very ripe, reduce sugar to 1/4 cup (50 g); if it’s tart, increase to 1/2 cup (100 g).
• Want thicker fruit syrup? After macerating, spoon just the juices into a small saucepan and simmer over medium heat for 3 minutes, then pour back over the fruit.
• Cut cleanly: if using a round cutter, dip it in flour between cuts to prevent sticking and help biscuits rise evenly.

Variations

• Brown sugar + spice: replace the fruit sugar with 1/3 cup (73 g) packed light brown sugar and add 1/2 tsp ground cinnamon.
• Honey-lemon fruit: use 3 tbsp (63 g) honey in place of sugar and add an extra 1/2 tbsp (7 ml) lemon juice.
• Yogurt cream topping: fold 1/2 cup (120 g) plain Greek yogurt into the softly whipped cream for a tangier, slightly lighter topping.

Storage & Make-Ahead

Best day-of: Shortcakes are at their best assembled right before serving.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 6 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.

Fruit: The macerated fruit can be made up to 24 hours ahead and refrigerated in a covered container. Let it sit at room temperature for 15 minutes before serving so the juices loosen up.

Whipped cream: For best texture, whip within 2 hours of serving and refrigerate. If it softens, re-whisk briefly by hand to bring it back.

Nutrition (per serving)

Approximate, per 1 shortcake (1 biscuit + fruit + whipped cream): 430 calories, 22 g fat, 55 g carbohydrates, 6 g protein, 3 g fiber, 18 g sugar, 420 mg sodium.