Raspberry Peach Shortcake With Vanilla Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 55 minutes (includes 12 minutes cooling)

Quick Ingredients

• 2 cups (250 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) unsalted butter, very cold, cubed
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream (for brushing)
• 1 1/2 lb (680 g) ripe peaches, sliced (about 4 medium)
• 2 cups (250 g) fresh raspberries
• 1/3 cup (67 g) granulated sugar (for fruit)
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tsp cornstarch
• 1 cup (240 ml) cold heavy cream (for vanilla cream)
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2. Cook sliced peaches with sugar, lemon, and cornstarch 4–6 minutes; off heat, fold in raspberries. Cool 10 minutes.
• 3. Mix flour, baking powder, sugar, and salt; cut in cold butter until pea-sized.
• 4. Stir in cold buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 rounds.
• 5. Brush tops with heavy cream; bake 15–18 minutes until deeply golden. Cool 10 minutes.
• 6. Whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
• 7. Split biscuits, spoon on warm fruit, add vanilla cream, and cap with the top biscuit.

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Why You’ll Love This Recipe

• Tender, buttery biscuits that bake up tall and flaky without fuss.
• A bright, sweet-tart fruit layer with both jammy sauce and fresh berry pop.
• Vanilla cream pulls everything together with a simple, classic finish.
• Easy to scale for guests, and each part can be prepped ahead.

Grocery List

• Produce: 1 1/2 lb (680 g) peaches, 2 cups (250 g) raspberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, cornstarch, fine salt, vanilla extract

Full Ingredients

Tender Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus extra for dusting
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing biscuit tops
• Optional: 1 tbsp (12 g) coarse sugar for sprinkling on top

Raspberry Peach Filling

• 1 1/2 lb (680 g) ripe peaches (about 4 medium), pitted and sliced 1/2-inch thick
• 2 cups (250 g) fresh raspberries, divided
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tsp cornstarch
• 1/8 tsp fine salt

Vanilla Cream

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

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or a silicone baking mat).

If your kitchen is warm, pop the cubed butter into the freezer for 10 minutes while you gather the other ingredients. Cold butter is the key to flaky biscuits.

Step 2: Make the raspberry-peach filling (jammy + fresh)

In a medium saucepan, whisk together the 1/3 cup (67 g) sugar, 1 1/2 tsp cornstarch, and 1/8 tsp salt. Add the sliced peaches, 1 tbsp (15 ml) lemon juice, and 1 cup (125 g) of the raspberries.

Cook over medium heat, stirring gently, until the peaches release juices and the mixture thickens slightly, 4 to 6 minutes. You’re looking for a glossy sauce that coats the fruit, not a stiff gel.

Remove from the heat and gently fold in the remaining 1 cup (125 g) raspberries so they stay more intact. Transfer to a bowl and let cool for 10 minutes (warm is great for serving; piping hot can melt the cream too quickly).

Step 3: Mix the dry ingredients for the biscuits

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

Add the very cold cubed butter. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until the mixture looks like coarse crumbs with plenty of pea-sized pieces of butter still visible.

Step 4: Add buttermilk and shape the dough

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no obvious dry pockets of flour. Avoid overmixing (that’s how biscuits turn tough).

Turn the dough onto a lightly floured counter. Gently pat into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, pat down again, then fold once more (two simple folds create layers).

Pat to 1 inch (2.5 cm) thick again. Cut out 6 biscuits using a 2 3/4-inch round cutter. Press straight down (don’t twist), which helps the biscuits rise evenly.

Place biscuits on the prepared baking sheet with about 2 inches between them.

Step 5: Bake until tall and golden

Brush the tops with 2 tbsp (30 ml) heavy cream. If using, sprinkle with 1 tbsp (12 g) coarse sugar for sparkle and crunch.

Bake at 425°F (218°C) for 15 to 18 minutes, until the tops are a deep golden brown and the sides look set. Cool on the pan for 10 minutes before slicing (this keeps the crumb tender and less crumbly).

Step 6: Whip the vanilla cream

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

Whip with a hand mixer (or stand mixer) on medium-high speed until soft to medium peaks form, 2 to 4 minutes. The cream should hold its shape but still look smooth and spoonable.

Step 7: Assemble the shortcakes and serve

Using a serrated knife, split each biscuit horizontally. Place the bottom halves on plates.

Spoon a generous amount of the raspberry-peach mixture over each bottom. Add a big dollop (or swoosh) of vanilla cream.

Top with the biscuit lids. Finish with an extra spoonful of fruit and a little more cream if you like. Serve immediately while the biscuits are still slightly warm.

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk create steam in the oven, which makes flaky layers.
• Don’t overwork the dough: mix just until combined; a few shaggy bits are fine and will hydrate as you fold.
• Press, don’t twist: twisting the cutter can seal edges and reduce rise.
• Balance the fruit: if your peaches are very sweet, keep the lemon juice at 1 tbsp (15 ml); if they’re bland, add an extra 1 tsp (5 ml).
• Control the “saucy” factor: cook the fruit 1–2 minutes longer for thicker sauce; keep it shorter for a looser, juicier topping.

Variations

• Brown sugar biscuits: replace the 2 tbsp (25 g) granulated sugar with 2 tbsp (26 g) light brown sugar for a lightly caramel note.
• Almond-vanilla cream: add 1/4 tsp almond extract along with the vanilla for a bakery-style flavor with peaches.
• Ginger-peach twist: add 1/2 tsp ground ginger to the fruit while cooking for gentle warmth and spice.

Storage & Make-Ahead

Best eaten the day it’s made, but you can prep smartly. Store components separately for the best texture.

Biscuits: Cool completely, then store airtight at room temperature for up to 2 days. Rewarm on a baking sheet at 350°F (177°C) for 6 to 8 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temp and rewarm as above.

Fruit filling: Refrigerate in a covered container for up to 3 days. Serve chilled or warm gently on the stovetop over low heat for 2 to 3 minutes.

Vanilla cream: Refrigerate for up to 24 hours. If it loosens, whisk briefly by hand to fluff it back up (avoid overwhipping).

Assembled shortcakes: Once assembled, serve within 1 hour for the best biscuit texture (the fruit will start to soak in).

Nutrition (per serving)

Approximate, based on 6 servings: 480 calories, 23 g fat (14 g saturated), 62 g carbohydrates, 4 g fiber, 27 g sugar, 7 g protein, 420 mg sodium.