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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.

Tasty Team
May 04, 2023
94% would make again
Peach Cherry Blueberry Shortcake


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)

Nutrition Info

  • Calories 451
  • Fat 23g
  • Carbs 61g
  • Fiber 2g
  • Sugar 45g
  • Protein 4g

Estimated values based on one serving size.


  1. Preheat oven to 350˚F (180˚C).
  2. 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.
  3. Bake for 20 minutes or until biscuits are golden brown.
  4. Slice the peaches, discarding the pits.
  5. Destem and pit the cherries.
  6. 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.
  7. 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.
  8. Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
  9. Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
  10. Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
  11. Spoon whipped cream over the top and drizzle with reserved fruit syrup.
  12. Enjoy!
  13. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Peach Cherry Blueberry Shortcake