Blackberry Peach Shortcake Stacks with Mint Whipped Cream
From-scratch biscuits make this fruity dessert just the right summer dessert, perfect for peach season! The mint whipped cream adds just the right amount of freshness, making these stacks irresistible.
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ingredients
Blackberry Peach Filling
- 3 peaches pitted and sliced
- 1 1/2 cups blackberries
- 2 Tbsp sugar
Biscuits
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 1/4 cup heavy cream
Mint Whipped Cream
- 1 cup heavy cream
- 1 1/2 Tbsp sugar
- 1 tsp vanilla
- 2 Tbsp freshly chopped mint
instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with silicone mats or parchment paper.
- In a medium bowl, combine peaches and blackberries with 2 Tbsp sugar. Stir to combine and let fruit macerate for 20 minutes.
- In a large bowl, sift together flour, baking powder, sugar and salt for the biscuits. Pour over heavy cream and mix together dough with your hands until the dough comes together.
- Dump dough out on a flat work surface that's been dusted with flour. Roll out the dough to 1/2-inch thick. Cut into 2-inch circles.
- Place dough circles on lined baking sheets. Bake for 15 minutes until golden. Cool slightly.
- While the biscuits are baking, in the bowl of a stand mixer, beat together ingredients for the mint whipped cream.
- To make the shortcakes, cut the biscuits in half. Spread a layer of mint whipped cream on the bottom halves of the biscuits. Top with macerated fruit and other halves of the biscuits.
- Top with a dollop of whipped cream and a sprig of fresh mint. Serve immediately.