Made-from-scratch shortcakes, fresh summer peaches, blackberries and homemade whipped cream combine for a perfect summer dessert.

Yield: 12 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Peaches are packed with several major nutrients, including vitamins A (beta-carotene), C and potassium. With just 38 calories in a medium-sized peach, they’re an excellent source of fiber, good for blood sugar and naturally fat free.

Recipe Created By:
Recipe From: Tennessee Home and Farm



  • 2 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 large egg, beaten
  • ½ cup half-and-half
  • 1 ½ teaspoons almond flavoring
  • 1 egg white, beaten


  • 6 peaches, peeled, cored and sliced
  • 1 teaspoon Fruit Fresh (fruit preservative)*
  • splash of warm water
  • 1 pint fresh blackberries
  • 1 ½ cups granulated sugar

Whipped Cream:

  • 2 cups heavy whipping cream
  • ½ cup granulated sugar

*You can also use lemon juice to prevent the peaches from browning.


Tips & Notes

Try other variations of this recipes – just peaches, just blackberries or other berries entirely. Simply adjust the sugar as needed, depending on the sweetness of the fruit you’re using.



  1. With oven rack in lower middle position, preheat oven to 450 degrees.
  2. In food processor, pulse the flour, 3 tablespoons of the sugar, baking powder and salt.  Add butter and process until the mixture resembles coarse meal. Put into large bowl.
  3. Mix the beaten egg with half and half and almond flavoring in a small bowl. Pour into bowl with flour mixture and stir until just combined. Turn the mixture onto floured surface (mixture will be sticky) and knead until just combined.
  4. Pat dough into large rectangle, about ¾ inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 6 dough rounds.  Place on a baking sheet and brush the tops with egg white.
  5. Sprinkle with the remaining tablespoon of sugar.
  6. Bake until the biscuits are golden brown, about 13-15 minutes.
  7. While the shortcakes are baking, prepare the fruit in a large bowl with a cover. First, sprinkle sliced peaches with Fruit Fresh to prevent them from turning dark. Add a splash of warm water to peaches to moisten, then add the blackberries and stir in the sugar. Cover and refrigerate until ready to use.
  8. In a large mixing bowl, whip the cream and sugar until peaks start to form.
  9. After removing the golden brown biscuits from the oven and allowing them to cool, slice them in half. Assemble the shortcakes by adding a spoonful of peaches and blackberries and a dollop of whipped cream to one half of the biscuit, and then top each shortcake with the other biscuit half.
Recipe From: Farm Flavor -

Leave a Comment:

Your email address will not be published.
* Required fields

By submitting this form, you accept the Mollom privacy policy.


  1. Noy says:

    This Peach-Blackberry Shortcakes looks yummy.

  2. What's In Season – Summer | Farm Flavor says:

    […] is at its peak in July and August. Peaches and Cream Freezer Pie, Bourbon Peach BBQ Pork Chops, and Peach-Blackberry Shortcakes are all tasty ways to use the […]