Peach and Blackberry Shortcake

Once spring gives way to summer, shortcake lovers can kiss strawberries goodbye and rejoice in a world of less predictable options.


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1 recipe shortcake biscuits
6 large ripe peaches, peeled, pitted and sliced
1/2 cup sugar
1/2 cup water
1 tablespoon freshly squeezed lemon juice
2 cups blackberries
~ whipped cream for topping
  1. Place the peaches, sugar, water, and lemon juice in a spacious bowl and mix well.
  2. Squish the peaches gently with your hands—just enough to get the juices flowing.
  3. Cover with plastic wrap and refrigerate for 6–8 hours.
  4. Remove an hour before serving and bring to room temperature.
  5. Just before assembling, gently add the blackberries.
  6. To assemble the shortcakes, slice the biscuits horizontally and “sandwich” a generous serving of fruit, juices and cream between two biscuit halves. Top with additional cream if desired.
  7. Serve immediately.


Preparation Time: 
30 minutes with pre-made biscuits, plus several hours downtime