Desserts/ Recipes

Peach Raspberry Shortcake

A rich and tender biscuit, topped with sweetened peaches, raspberries and fresh whipped cream! Peach Raspberry Shortcake is a simple dessert that just tastes like summer!

Peach Raspberry Cobbler-Rich and tender shortcake biscuits topped with sweetened peaches, berries and whipped cream. It just tastes like summer!

It’s the first Friday in June! Memorial Day is over and “cabin season” is officially underway in the Northland! Growing up, summers at the lake meant raspberry picking and dinners on the porch. Wild raspberries grew in abundance in the woods around our summer cottage. As picking season drew near, we would watch to see when the were perfectly ripened and then quickly head out to pick them before they were eaten by the local wildlife.Often we just ate them with cream and sugar, but served on shortcake was also a favorite!

There are SO many variations for shortcake desserts. Some use pound cake, others use angel food, or there are those little yellow spongy cakes you can buy at the grocery store. My preferred method is to use a rich, sweetened biscuit made with butter, sugar and cream. Are you with me? How can you go wrong with those key ingredients?

This recipe for extra-tender, perfect biscuit dough can be made into one large shortcake and cut into wedges. Or it can be made into cute little individual shortcakes. I have a “thing” for personalized desserts, so I cut them into 3-inch squares and bake them. This recipe serves 6….enough for you and five of your closest, very lucky friends!

These little shortcakes go together super fast. The recipe calls for mixing everything up in a bowl, the old fashioned way, but if you have a food processor, that makes it extra speedy. Just be sure not to over-process or your dough will be tough.

One of the best things about this recipe, besides that it is D-E-L-I-C-I-O-U-S, is that you can make these little biscuit beauties ahead of time and freeze them. That means that whenever it’s berry season in your area, you are ready to roll! You can also mix and match your fruits, peach and raspberry are just a particular favorite! I like to add a little sugar to the fruit to get the juices flowing. This is also a personal preference thing. You can add more or less depending on how juicy you like it! I like it to have just enough to soak a little into the shortcake, but not so much that it’s swimming in syrup. Be sure to top off all this berry and shortcake goodness with freshly whipped cream. No substitutes here!

peach raspberry cobbler

Look at all that billowy, creamy goodness! Bake up some Peach Raspberry Shortcake this weekend, your family will thank you!

I hope your summer is off to a wonderful start! I am excited for all the potential picnics and BBQ’s in store and I look forward to sharing lots of summertime family favorite recipes with you! Happy Baking!

Serves 6 servings

Peach Raspberry Shortcake
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  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, diced
  • 1/2 cup whipping cream
  • 1 egg, lightly beaten
  • -additional cream and sugar for sprinkling biscuits
  • To Assemble:
  • 3 large peaches or nectarines, sliced
  • 1 pint fresh raspberries
  • 1/4 cup sugar, divided
  • 1 cup whipping cream, chilled
  • 1 teaspoon vanilla


  1. Heat oven to 400 degrees F.
  2. In large bowl, stir together flour, 1/3 cup sugar, baking powder and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
  3. Add 1/2 cup whipping cream and egg; mix just until blended. Dough will be sticky.
  4. Dump dough onto well flour surface and pat with floured hands until 3/4-inch thick.
  5. Using a floured, 3-inch cookie cutter, cut 6 biscuits. Place on parchment-lined baking sheet.
  6. Brush shortcake tops with additional cream and sprinkle with sugar.
  7. Bake at 400 degrees F. for 15-20 minutes, until golden brown and insides are fully baked. Cool on wire rack.
  8. To assemble: In medium bowl, combine sliced peaches, raspberries and 2 tablespoons sugar; set aside to allow juices to develop.
  9. In medium bowl, whip 1 cup whipping cream and 2 tablespoons until soft peaks form. Add vanilla and beat just until stiff.
  10. Split each shortcake in half crosswise and place bottom on plate. Divide fruit mixture evenly and spoon over each. Spoon whipped cream over fruit and place other half of shortcake on top. Serve.



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