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Peach Melba Shortcake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
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.
Course: Desserts/Sweets
Cuisine: American
Keyword: Vegetarian
Servings: 7
Calories: 747 kcal
Author: Meredith Laurence
  • 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
  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.
Nutrition Facts
Peach Melba Shortcake
Amount Per Serving
Calories 747 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 25g125%
Cholesterol 133mg44%
Sodium 191mg8%
Potassium 444mg13%
Carbohydrates 85g28%
Fiber 7g28%
Sugar 34g38%
Protein 11g22%
Vitamin A 1790IU36%
Vitamin C 24.2mg29%
Calcium 132mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.