Peach Cherry Blueberry Shortcake
This peach cherry blueberry shortcake is a delectable combination of ripe, juicy fruits and tender, fluffy biscuit dough. Topped with a dollop of whipped cream, it's a perfect summer treat that will leave your taste buds dancing.
for 8 servings
- 1 tube buttermilk biscuit dough
- 2 ripe yellow peaches
- 1 cup bing cherry (225 g)
- 1 cup blueberry (100 g)
- ¾ cup cane sugar (185 g), divided
- ¼ cup water (60 mL)
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream (240 mL)
- Calories 451
- Fat 23g
- Carbs 61g
- Fiber 2g
- Sugar 45g
- Protein 4g
Estimated values based on one serving size.
- Preheat oven to 350˚F (180˚C).
- In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
- Bake for 20 minutes or until biscuits are golden brown.
- Slice the peaches, discarding the pits.
- Destem and pit the cherries.
- In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
- In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
- Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
- Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
- Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
- Spoon whipped cream over the top and drizzle with reserved fruit syrup.
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