Peach & Blueberry Shortcake

A yellow plate topped with fruit and whipped cream.

NOTE:  A great treat in early and mid-summer when peaches and blueberries are sweet and plentiful.  This homemade shortcake is quick and easy to make with a wonderful light taste.

Sweet, soft and delicious!

Sweet, soft and delicious!


  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 cup cold butter, cut into pieces
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 pounds fresh peaches, unpeeled
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon almond extract
  • 1 tablespoon butter
  • 1 cup fresh blueberries
  • whipped cream
  • peach wedges and blueberries
Cuisine: Country
Yield: 15 Shortcakes
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 1.00 out of 5)


  • Preheat oven to 450-degrees.  Pour whipping cream into a glass bowl and beat with electric mixer until foamy.  Gradually beat in sugar at medium speed until stiff peaks form.  Cover and chill.
  • In large bowl, combine flour, sugar, and baking powder; cut in butter with a pastry blender or fork until crumbly.  Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
  • Flour counter top and hands well to handle dough.  Turn dough out onto floured counter top and turn a few times.  Knead gently about 8 to 10 times.  Roll dough into a 12-inch circle.  Using a 3-inch biscuit cutter, cut into 15 rounds.  Place rounds on parchment paper or use baking spray on baking sheet.  Bake for 12 minutes or until golden.  Remove from oven.
  • Cut peaches into wedges and sprinkle with lemon juice.  Place peaches, sugar, nutmeg, and almond extract in medium saucepan.  Cook over medium heat until bubbly, about 3 to 4 minutes.  Remove from heat and add butter.  Stir together until melted.  Let cool slightly; add blueberries.
  • Remove shortcakes from baking pan; split rounds in half and lay bottom half in bowls.  Divide fruit over bottom of rounds; top with dollop of whipped cream.  Put top of shortcake over fruit.  Garnish with more whipped cream, peach wedges and blueberries. Yields 15 shortcakes.
  • Strawberry Shortcake
  • 1 quart fresh strawberries
  • 1/2 cup sugar
  • Combine sliced strawberries and sugar; stir gently and chill 1 to 2 hours.  Spread berries and juice over bottoms of shortcakes, and proceed as above.