Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp baking powder, 1/4 tsp baking soda, 3/4 tsp kosher salt
- 1/2 cup (113 g) cold unsalted butter
- 3/4 cup (180 ml) cold buttermilk + 2 tsp vanilla extract
- 1 tbsp heavy cream (for brushing) + 1 tbsp coarse sugar (optional)
- 4 cups (600 g) peaches, sliced + 2 cups (300 g) blueberries
- 1/3 cup (67 g) sugar + 1 tbsp lemon juice + 1 tbsp cornstarch + 2 tbsp water
- 1 cup (240 ml) cold heavy cream + 2 tbsp powdered sugar + 1 tsp vanilla
Do This
- 1. Heat oven to 425°F (218°C); line a sheet pan with parchment.
- 2. Simmer peaches + blueberries with sugar and lemon; thicken with cornstarch slurry; cool.
- 3. Mix dry biscuit ingredients; cut in cold butter; stir in buttermilk + vanilla.
- 4. Pat to 1-inch thick; cut 8 rounds; brush with cream; bake 14–16 minutes.
- 5. Whip heavy cream with powdered sugar + vanilla to medium peaks.
- 6. Split warm biscuits; layer fruit mixture and whipped cream; cap with tops and serve.
Why You’ll Love This Recipe
- Real shortcake-style biscuits: tender, buttery, and sturdy enough to hold juicy fruit.
- Bright, jammy filling: blueberries and peaches cook into a spoonable, glossy mixture.
- Vanilla in every layer: vanilla biscuit rounds plus vanilla whipped cream ties it all together.
- Make-ahead friendly: bake the biscuits and cook the fruit earlier, then assemble when ready.
Grocery List
- Produce: 4–5 ripe peaches, blueberries (fresh or frozen), 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, cornstarch, vanilla extract, coarse sugar (optional)
Full Ingredients
Vanilla Biscuit Rounds
- 2 cups (250 g) all-purpose flour, plus extra for shaping
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream (for brushing tops)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Blueberry-Peach Mixture
- 4 cups (about 600 g) peaches, peeled if desired, pitted and sliced (about 1/2-inch thick)
- 2 cups (about 300 g) blueberries (fresh or frozen)
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
Vanilla Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (16 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
To Assemble
- Warm biscuits (or room temperature)
- Cooled blueberry-peach mixture
- Vanilla whipped cream
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
If you have time, pop the butter cubes in the freezer for 10 minutes while you measure the rest. Cold butter is the key to tender, flaky biscuit rounds.
Step 2: Cook the blueberry-peach mixture until glossy
In a medium saucepan, combine the sliced peaches, blueberries, granulated sugar, lemon juice, and salt. Set over medium heat and cook, stirring gently, until the fruit releases juices and the mixture is bubbling, about 6–8 minutes.
In a small bowl, whisk the cornstarch with the water to make a smooth slurry. Stir the slurry into the bubbling fruit and cook for 1–2 minutes, stirring constantly, until thickened to a spoonable, glossy consistency.
Remove from the heat and stir in the vanilla extract. Transfer to a bowl to cool for at least 15 minutes (warm is fine; piping hot will melt the whipped cream quickly).
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 kosher salt.
Add the cold butter cubes. Use a pastry cutter (or your fingertips, working quickly) to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
Step 4: Add buttermilk and vanilla, then shape the dough
In a small measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the flour-butter mixture and stir with a fork just until the dough comes together. If you still see a little dry flour in the bowl, that’s okay; it will hydrate as you fold.
Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick. Fold the dough in half, then in half again (this creates simple layers without overworking). Pat back to about 1 inch thick.
Step 5: Cut biscuit rounds and bake
Using a 2 3/4-inch round cutter (or a similar glass with straight sides), cut out 8 biscuit rounds. Press straight down without twisting so the biscuits rise evenly. Re-pat scraps once if needed to reach 8.
Arrange biscuits on the prepared baking sheet with about 1 inch between them. Brush the tops with 1 tablespoon heavy cream and sprinkle with coarse sugar if using.
Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top. Let cool on the pan for 5 minutes.
Step 6: Whip the vanilla cream to medium peaks
In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Whip with a hand mixer (or stand mixer) on medium-high until medium peaks form, about 2–3 minutes.
Medium peaks hold their shape but still look creamy and spoonable. Stop before it looks stiff or grainy.
Step 7: Assemble the shortcakes and serve
Split each warm biscuit round horizontally with a serrated knife. Spoon a generous layer of the blueberry-peach mixture over the bottom half (include plenty of those juices).
Add a big dollop of vanilla whipped cream, then cap with the biscuit top. For an extra-pretty finish, add a small spoonful of fruit and a swipe of whipped cream on top.
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 make the best rise and tender crumb. If the dough feels warm, chill it for 10 minutes before baking.
- Don’t over-stir the dough: mix just until it holds together. Overmixing makes biscuits tough.
- Control fruit thickness: if you like a looser, saucier fruit layer, use 2 teaspoons cornstarch instead of 1 tablespoon. For thicker, more “pie filling” style, keep the full amount.
- Taste your fruit: super-sweet summer peaches may only need 1/4 cup (50 g) sugar; tart fruit may want the full 1/3 cup.
- Whipped cream texture: medium peaks spread and melt into the warm biscuit in the best way; stiff peaks can feel heavy.
Variations
- Brown sugar fruit: swap the 1/3 cup (67 g) granulated sugar for 1/3 cup (70 g) light brown sugar for a warmer, caramel note.
- Almond twist: add 1/4 teaspoon almond extract to the fruit mixture (in addition to vanilla) for a bakery-style flavor.
- Lemon-vanilla biscuits: rub 1 tablespoon finely grated lemon zest into the sugar before mixing into the dry ingredients.
Storage & Make-Ahead
Bake ahead: Biscuits can be baked up to 1 day ahead. Cool completely, store airtight at room temperature, and rewarm in a 300°F (149°C) oven for 8–10 minutes.
Fruit mixture: Cook and refrigerate in an airtight container for up to 4 days. Serve cold, room temp, or gently rewarmed over low heat for 3–5 minutes.
Whipped cream: Best the day it’s made. You can refrigerate it for up to 24 hours; re-whisk by hand for a few seconds if it softens.
Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits will start to soak up juices within about 30–60 minutes.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/8 of recipe): 430 calories, 20 g fat, 58 g carbohydrates, 4 g fiber, 26 g sugar, 6 g protein, 420 mg sodium.
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