Peach Melba Shortcake

You see Strawberry Shortcake everywhere in the summertime and for good reason - it's light but sweet, refreshing but luxurious, pretty but unintimidating. When late summer comes around, why not mix it up and substitute peaches for the strawberries.

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This recipe goes one step further than just swapping in peaches and incorporates raspberry sauce, replicating the classic ingredient combination that makes up peach melba and making the finished dessert oh so pretty. You end up with … Peach Melba Shortcake! To me, the key to this recipe is in the biscuits that you make to hold everything together. If you make those well, the rest will just fall into place. My trick for the best biscuits is to grate very cold butter into the dry ingredients. It’s easier to do than cutting butter into flour and the butter pieces end up just the right size in the batter. It’s a trick worth knowing! You can even freeze the butter for 15 minutes or so to make it even easier to do.

If you like the way these biscuits turn out, you might also like a savory version of this biscuit or a version that can be cooked in the air fryer. I even use the same technique in making the biscuit topping for a peach and blueberry cobbler.

Peach Melba Shortcake

  • Prep Time: 15 m
  • Cook Time: 35 m
  • Total Time: 50 m
  • Servings:
    7

Ingredients

  • Shortcake Biscuits:
  • 2⅓ cups self-rising flour
  • 8 teaspoons sugar (2 tablespoons + 2 teaspoons)
  • ½ cup butter, cold
  • 1⅓ cups buttermilk
  • 1 cup all-purpose flour (for shaping)
  • 4 cups fresh raspberries, divided
  • cup sugar
  • juice from ½ lemon
  • 4 cups thinly sliced peeled fresh ripe peaches or frozen peaches thawed
  • ½ teaspoon ground cinnamon

  • Whipped Cream Topping:
  • 2 cups heavy cream
  • ¼ cup sugar

Instructions

  1. Pre-heat the oven to 425°F and arrange a shelf slightly below the center of the oven. Butter a 9-inch round cake pan and line it with parchment paper.
  2. Combine the self-rising flour and sugar in a large mixing bowl. Grate the butter into the flour and stir to coat the butter pieces evenly. Gently stir in the buttermilk. The dough should be thick but quite wet.
  3. Spread the all-purpose (not self-rising) flour out on a small cookie sheet. With a spoon, scoop 7 evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
  4. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
  5. Brush the tops of the biscuits with some melted butter and sprinkle the top with turbinado sugar. Pop back into the oven for another 5 to 10 minutes, until nicely browned. Remove the biscuits from the oven and let them cool for 10 minutes or so.
  6. While biscuits are baking, make the raspberry sauce. Place 3 cups of the raspberries, sugar and lemon juice in a saucepan. Bring to a boil and simmer for 10 to 15 minutes until the raspberries have broken down and the sauce has thickened. Set the sauce aside to cool.
  7. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and slice each one open horizontally.
  8. Combine the peaches and raspberries in a bowl. Sprinkle the cinnamon over top and gently toss to coat.
  9. Whip the heavy cream and sugar together with an electric mixer until stiff peaks form.
  10. Assemble the shortcakes right before serving. Place the bottom half of the biscuit on the serving plate. Top with the peaches and raspberries. Spoon some of the raspberry sauce over top. Dollop whipped cream over the peaches and sauce and top with the other half of the biscuit. Drizzle a little of the sauce over the top of the biscuit and top with another dollop of the whipped cream. Serve immediately.
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