Blackberry Peach Shortcake With Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes 20 minutes for fruit to get juicy)

Quick Ingredients

• Biscuits: 2 1/2 cups (312 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 8 tbsp (113 g) unsalted butter (cold), 1 cup (240 ml) cold buttermilk, 2 tbsp (30 ml) heavy cream (for brushing), 1 tbsp coarse sugar (optional)
• Fruit: 3 cups (450 g) blackberries, 3 cups (450 g) peeled sliced peaches, 3 tbsp (38 g) granulated sugar, 1 tbsp (15 ml) lemon juice, 1/4 tsp vanilla extract, 1/8 tsp fine salt
• Vanilla whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 2 tsp vanilla extract, pinch of salt

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Toss blackberries + peaches with sugar, lemon, vanilla, and salt; let sit 20 minutes.
• 3. Make biscuits: whisk dry ingredients, cut in cold butter, stir in cold buttermilk just until combined.
• 4. Pat dough to 1-inch thick; cut 8 biscuits. Brush with cream; sprinkle coarse sugar (optional).
• 5. Bake 14–16 minutes until tall and golden. Cool 10 minutes.
• 6. Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks; split biscuits and layer with fruit + juices + whipped cream.

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Why You’ll Love This Recipe

• Tender, bakery-style biscuits that are buttery, tall, and sturdy enough to hold juicy fruit.
• Peak summer flavor from fresh peaches and blackberries, lightly sweetened and brightened with lemon.
• Vanilla whipped cream ties everything together with a simple, classic finish.
• Easy to prep ahead so you can assemble right before serving.

Grocery List

• Produce: 3 cups (450 g) blackberries, 3 cups (450 g) peaches (about 4 medium), 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Blackberry-Peach Filling

• 3 cups (450 g) fresh blackberries
• 3 cups (450 g) peaches, peeled and sliced (about 1/2-inch thick)
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 1/4 tsp vanilla extract
• 1/8 tsp fine salt

Tender Biscuit Shortcakes

• 2 1/2 cups (312 g) all-purpose flour, plus extra for shaping
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 8 tbsp (113 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing the tops
• 1 tbsp coarse sugar, for sprinkling (optional)

Vanilla Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 3 tbsp (24 g) powdered sugar
• 2 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

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

Tip: A hot oven is key for tall biscuits, so let it fully preheat before baking.

Step 2: Make the juicy blackberry-peach filling

In a medium bowl, gently toss together the blackberries, sliced peaches, granulated sugar, lemon juice, vanilla, and salt.

Let the fruit sit at room temperature for 20 minutes, tossing once halfway through, until it looks glossy and has a nice pool of juice in the bottom of the bowl.

Step 3: Mix the dry ingredients for the biscuits

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

Step 4: Cut in the cold butter and add buttermilk

Add the cold cubed butter to the flour mixture. Using a pastry cutter (or your fingertips), work the butter into the flour until the largest pieces are about pea-sized, with plenty of smaller bits throughout. Those cold butter pieces are what create flaky layers.

Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms and there are no large dry patches. Do not overmix.

Step 5: Shape, cut, and bake the biscuits

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it back to 1 inch thick. Repeat once more (two folds total). This quick folding helps build layers without making the biscuits tough.

Using a 2 3/4-inch round cutter, cut out 8 biscuits, pressing straight down (don’t twist, which can seal the edges). Place them on the prepared baking sheet with about 1 inch between each biscuit.

Brush the tops with 2 tbsp (30 ml) heavy cream and sprinkle with coarse sugar if using.

Bake for 14–16 minutes, until the tops are golden brown and the biscuits look tall and set.

Cool on the pan for 10 minutes before slicing and assembling.

Step 6: Whip the vanilla cream

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a whisk or hand mixer until soft-to-medium peaks form (it should hold its shape but still look creamy and spoonable).

Timing note: You can whip the cream while the biscuits cool.

Step 7: Assemble the shortcakes

Split each biscuit in half horizontally. On the bottom half, spoon a generous amount of the blackberry-peach mixture, making sure to include some of the juices.

Add a big dollop of vanilla whipped cream, then cap with the top half of the biscuit. Finish with a little more fruit and another small spoonful of whipped cream if you like.

Serve right away for the best contrast of warm biscuit, juicy fruit, and cool whipped cream.

Pro Tips

• Keep everything cold for flaky biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise.
• Don’t overwork the dough: Mix just until combined; too much handling makes biscuits tough.
• Cut straight down: Twisting the cutter can prevent biscuits from rising evenly.
• Let the fruit rest the full 20 minutes: This draws out juices so every bite is saucy without needing to cook the fruit.
• Soft-to-medium whipped peaks are best: Slightly softer cream spreads and melts into the warm biscuit beautifully.

Variations

• Brown sugar bourbon fruit: Replace the 3 tbsp granulated sugar with 3 tbsp (45 g) packed light brown sugar and add 1 tbsp (15 ml) bourbon to the fruit.
• Lemon-vanilla biscuits: Add 1 tbsp finely grated lemon zest to the dry ingredients for a brighter biscuit.
• Skillet shortcakes: Place biscuits in a 10-inch cast iron skillet so the sides touch; bake 15–18 minutes for extra-tender sides and crisp tops.

Storage & Make-Ahead

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

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 8–10 minutes before serving.

Fruit: The macerated fruit can be made up to 4 hours ahead and kept covered in the refrigerator. Bring to room temperature for 15 minutes before serving for the juiciest texture.

Whipped cream: Whip up to 4 hours ahead and refrigerate covered. If it softens, gently whisk by hand a few strokes to tighten it.

Freezing (biscuits only): Freeze baked biscuits (cooled) in a freezer bag for up to 2 months. Thaw at room temperature, then rewarm at 300°F (149°C) for 10–12 minutes.

Nutrition (per serving)

Approximate, assuming 1 of 8 servings: 430 calories, 22 g fat, 54 g carbs, 4 g fiber, 18 g sugar, 6 g protein, 520 mg sodium.