Fresh Peach-Blueberry Shortcake

Fresh Peach-Blueberry Shortcake

Makes 12 servings


  • Shortcake Biscuits
  • 3 cups all-purpose flour
  • ½ cup light brown sugar, packed
  • 4 tsp baking powder
  • ¾ tsp baking soda
  • 1 ½ tsp ground cardamom
  • ½ tsp salt
  • ¾ cup cold butter, cut up
  • 3 eggs, beaten
  • ½ cup buttermilk, mixed with
  • 1 ½ tsp pure vanilla extract
  • melted butter
  • granulated sugar
  • Filling
  • 8 ripe peaches, peeled, pitted and sliced
  • 4 cups fresh blueberries
  • ¾ cup granulated sugar
  • 2 tsp pure vanilla extract
  • ½ tsp ground cardamom
  • 2/3 cup sour cream
  • 1 cup whipping cream, whipped with
  • 1 tbsp powdered sugar


  1. Preheat oven to 425 degrees F. Mix first six ingredients. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in eggs, buttermilk-vanilla with a fork to form a dough; knead on a floured surface until smooth. Divide into 3 equal portions; roll each to a 1-inch thick round; cut into 4 wedges. Place on a baking sheet. Brush with melted butter and sprinkle tops with granulated sugar. Bake about 15 minutes. Cool on a rack.
  2. Mix peaches, blueberries, sugar, vanilla and cardamom. In another bowl, mix sour cream and whipped cream.
  3. Split warm biscuits in half horizontally. To serve, place bottom halves in individual bowls; spoon fruit over biscuits. Top with some of the cream mixture. Replace top halves; cover with more cream mixture. Refrigerate leftovers immediately.