Blueberry Peach Shortcake With Buttery Biscuits And Vanilla Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream (for brushing)
• 2 cups (300 g) blueberries
• 3 cups (about 450 g) sliced peaches (about 3 medium)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional thickener)
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract

Do This

• 1) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2) Toss blueberries + peaches with sugar, lemon, vanilla, and salt; rest 20 minutes.
• 3) Whisk flour, baking powder, sugar, salt; cut in cold butter; stir in cold buttermilk.
• 4) Pat to a 1-inch thick rectangle; cut 6 biscuits; bake 14–16 minutes.
• 5) Optional: simmer fruit 3–5 minutes and thicken with cornstarch slurry; cool slightly.
• 6) Whip cream with powdered sugar + vanilla to soft peaks (about 2–4 minutes).
• 7) Split warm biscuits; layer fruit and vanilla whipped cream; serve right away.

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Why You’ll Love This Recipe

• True shortcake vibes: tender, buttery biscuits (not sponge cake) that soak up the fruit juices.
• Peak summer fruit flavor: blueberries and peaches turn jammy and bright with a quick maceration (and an optional fast simmer).
• Simple but special: the vanilla whipped cream makes it feel like a bakery dessert with very little fuss.
• Make-ahead friendly: prep the fruit and whip ahead, then bake biscuits when you want them warm.

Grocery List

• Produce: blueberries (2 cups / 300 g), peaches (about 3 medium for 3 cups / 450 g), lemon (1)
• Dairy: unsalted butter (1 stick / 113 g), buttermilk (3/4 cup / 180 ml), heavy cream (about 1 1/4 cups / 300 ml total), optional extra for serving
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, vanilla extract, fine salt, cornstarch (optional)

Full Ingredients

Buttery Biscuits (Shortcake Base)

• 2 cups (240 g) all-purpose flour, plus more for shaping
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream, for brushing tops (or use buttermilk)

Blueberry Peach Filling

• 2 cups (300 g) blueberries, rinsed and dried
• 3 cups (about 450 g) peaches, peeled if desired and sliced 1/2-inch thick (about 3 medium peaches)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1/8 tsp fine salt
• Optional (for a slightly thicker, glossy syrup): 1 tsp cornstarch mixed with 1 tbsp (15 ml) cold water

Vanilla Whipped Cream

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

Optional for Serving

• Extra blueberries or peach slices
• A tiny squeeze of lemon over the fruit to brighten (especially if peaches are very sweet)

Step-by-Step Instructions

Step 1: Prep the oven and your pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper (or use an ungreased, light-colored sheet pan).

Tip: Biscuits brown quickly on dark pans. If you only have a dark pan, check a minute or two early.

Step 2: Macerate the blueberries and peaches

In a medium bowl, gently toss together the blueberries, sliced peaches, granulated sugar, lemon juice, vanilla, and salt. Let sit at room temperature for 20 minutes, stirring once halfway through.

This rest time pulls out juices and creates a naturally syrupy fruit mixture while you make and bake the biscuits.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk the flour, baking powder, granulated sugar, and salt until evenly combined.

Keep everything as cool as possible for the flakiest texture.

Step 4: Cut in the butter, then add buttermilk

Add the cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining (those chunks make flaky layers).

Pour in the cold buttermilk and stir with a fork just until the dough looks shaggy and most dry flour is absorbed. If it seems very dry, drizzle in 1–2 tbsp (15–30 ml) more cold buttermilk, a little at a time.

Do not overmix; a few rough spots are fine.

Step 5: Shape, cut, and bake the biscuits

Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, pat it back to 1 inch thick, and repeat once more (this simple folding helps create layers without kneading).

Cut into 6 biscuits using a 2 3/4-inch (7 cm) round cutter (or cut into 6 equal squares with a knife). Press straight down; don’t twist the cutter, which can seal the edges and reduce rise.

Place biscuits on the prepared baking sheet with at least 1 inch space between them. Brush tops with 1 tbsp (15 ml) heavy cream.

Bake at 425°F (220°C) for 14–16 minutes, until tall and deeply golden on top. Cool on the pan for 10 minutes before assembling (warm is great; piping hot can melt the cream too quickly).

Step 6: Optional quick simmer for a thicker fruit syrup

If you want the fruit mixture a bit more jammy and spoonable, scrape the macerated fruit and juices into a small saucepan. Bring to a gentle simmer over medium heat and cook for 3–5 minutes, stirring carefully, until some blueberries burst and the juices look glossy.

For extra thickening, stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer for 30–60 seconds until slightly thickened. Remove from heat and cool for 5–10 minutes before serving.

If you prefer a fresher, raw-fruit style shortcake, skip the simmer and use the macerated fruit as-is.

Step 7: Make the vanilla whipped cream

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Whip with a whisk or hand mixer on medium-high speed until soft peaks form, about 2–4 minutes.

Soft peaks are ideal here: the cream is fluffy but still spoonable and luxurious.

Step 8: Assemble the blueberry peach shortcakes

Split each biscuit horizontally with a serrated knife. Spoon a generous layer of blueberry-peach filling over the bottom half, including plenty of syrupy juices. Add a big dollop of vanilla whipped cream, then cap with the biscuit top.

Finish with an extra spoonful of fruit and one more small dollop of whipped cream if you like. Serve immediately while the biscuits are still slightly warm.

Pro Tips

• Keep the butter cold: If your kitchen is warm, chill the cubed butter and even the mixed dry ingredients for 10 minutes before cutting in.
• Don’t overwork the dough: Stir just until combined and use gentle pats and folds. Overmixing makes tough biscuits.
• Choose ripe but firm peaches: Very soft peaches can turn mushy; firmer ripe peaches hold slices better.
• Control the juiciness: If your fruit is extremely juicy, use the optional cornstarch slurry and quick simmer to prevent soggy biscuits.
• Whip cream to soft peaks: Stiff cream can feel heavy; soft peaks melt into the fruit and biscuit in the best way.

Variations

• Brown sugar & cinnamon fruit: Swap the fruit sugar for 1/4 cup (55 g) light brown sugar and add 1/4 tsp ground cinnamon.
• Lemon-zest biscuits: Rub 1 tbsp finely grated lemon zest into the sugar before mixing the biscuit dough for a bright, fragrant base.
• “Ranch cobbler” style: Bake biscuits in a cast-iron skillet (leave a little space between) for extra-crisp edges, then spoon warm fruit and cream over top.

Storage & Make-Ahead

Biscuits: Best the day they’re baked. Store cooled biscuits airtight at room temperature for up to 2 days. Rewarm in a 350°F (175°C) oven for 6–8 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw and rewarm as above.

Fruit filling: Refrigerate in a covered container for up to 3 days. Bring to room temperature for 20–30 minutes before serving, or warm gently on the stove over low heat for 2–3 minutes.

Whipped cream: Best fresh, but it can be made up to 8 hours ahead and refrigerated. Re-whisk briefly if it settles.

Assembled shortcakes: Assemble right before serving. Fully assembled shortcakes will soften quickly as the biscuits absorb juices.

Nutrition (per serving)

Approximate (1 of 6 shortcakes): 520 calories, fat 28 g, carbohydrates 61 g, protein 7 g, fiber 4 g, sugars 25 g, sodium 390 mg.