Best 10 Peach Raspberry Shortcakes Recipes

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Indulge in the tantalizing flavors of summer with our curated collection of delectable peach raspberry shortcake recipes. Bursting with the sweetness of juicy peaches and the tartness of vibrant raspberries, these delightful shortcakes promise a taste of pure bliss. Each recipe is meticulously crafted to offer a unique twist on this classic dessert, ensuring an unforgettable culinary experience. Whether you prefer traditional shortcakes, biscuit-style variations, or gluten-free options, we have something for every palate. So, gather your ingredients, preheat your oven, and embark on a delightful journey as we explore the art of creating the perfect peach raspberry shortcake.

Let's cook with our recipes!

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES



Caramelized Peach and Raspberry Shortcakes image

Serve this beautiful dessert at home or take it along on a picnic - peach and raspberry shortcakes flavored with almonds and topped with prepared or purchased whipped cream!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 11

3 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons amaretto
2 medium peaches, peeled, cut up
1 cup raspberries
6 sponge shortcake cups
Sliced almonds, if desired
1 cup whipping cream
2 tablespoons packed brown sugar
1 teaspoon cornstarch
1 teaspoon amaretto

Steps:

  • In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
  • In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
  • Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 100 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 170 mg

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

PEACH RASPBERRY SHORTCAKES



Peach Raspberry Shortcakes image

From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". Guessing at prep time.

Provided by keeney

Categories     Dessert

Time 1h15m

Yield 6 shortcakes, 6 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons butter, unsalted and cold, diced
2 extra large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 eggs, beaten with 2 T water or 1 milk for egg wash
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla
2 peaches, ripe and peeled, pitted and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips

Steps:

  • Preheat the oven to 400 degrees.
  • Sift the flour, 1 T sugar, baking powder and salt into the bowl of an electric mixer fitted w ith the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until JUST blended. The dough will be sticky.
  • Dump the dough out onto a well floured surface. Flour your hands and pat the dough out 3/4 inch thick. You should see lumps of butter in the dough.
  • Cut 6 biscuits with a 2 3/4 inch fluted cutter and place on a baking sheet lined with parchment.
  • Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fluffly baked. Let cool on wire rack.
  • To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
  • Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place slice peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

Nutrition Facts : Calories 677.8, Fat 48.6, SaturatedFat 29.2, Cholesterol 259.6, Sodium 698.5, Carbohydrate 52.5, Fiber 5.5, Sugar 13.8, Protein 10.4

PEACH MELBA SHORTCAKES



Peach Melba Shortcakes image

Categories     Cake     Fruit     Dessert     Bake     Raspberry     Peach     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 19

Cakes
Melted butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Sauce and Topping
1 10-ounce package frozen sweetened raspberries in syrup, thawed
4 large peaches, peeled, pitted, sliced
1 1/2-pint basket raspberries
6 tablespoons sugar
1 1/2 cups chilled whipping cream
2 teaspoons vanilla extract
Powdered sugar

Steps:

  • For cakes:
  • Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
  • Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
  • For sauce and topping:
  • Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
  • Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
  • Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
  • Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
  • *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.

RASPBERRY SHORTCAKES



Raspberry Shortcakes image

These shortcakes are creamy and filled with fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
Sanding sugar (optional)
Whipped cream and berries, for serving

Steps:

  • In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
  • Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g

RASPBERRY PEACH TART



Raspberry Peach Tart image

There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2-2/3 cups sliced peeled peaches (about 4 medium)
1 cup fresh raspberries
1 tablespoon lemon juice
1/2 cup sugar
5 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie crust
1 tablespoon butter
1 large egg white, lightly beaten
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h10m

Yield 12

Number Of Ingredients 7

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 pint vanilla ice cream, softened
1 pkg. (4 serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
¼ cup raspberry preserves
12 small peach slices
12 raspberries

Steps:

  • Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm.
  • Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES



Caramelized Peach and Raspberry Shortcakes image

Make and share this Caramelized Peach and Raspberry Shortcakes recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter or 3 tablespoons margarine
1/4 cup packed brown sugar
2 tablespoons Amaretto
2 medium peaches, peeled and cut up
1 cup raspberries
1 cup heavy whipping cream
2 tablespoons packed brown sugar
1 teaspoon cornstarch
1 teaspoon Amaretto
6 sponge cake shells
sliced almonds, if desired

Steps:

  • Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture.
  • Cool 10 minutes.
  • Gently stir in raspberries.
  • Make Amaretto Whipped Cream by beating whipping cream, brown sugar, 1 tsp cornstarch and 1 teaspoons amaretto in chilled medium bowl with electric mixer on high speed until stiff.
  • Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

Nutrition Facts : Calories 264.8, Fat 20.6, SaturatedFat 12.8, Cholesterol 69.6, Sodium 61.6, Carbohydrate 20.5, Fiber 1.8, Sugar 16.9, Protein 1.4

WHISKEYED PEACH SHORTCAKES



Whiskeyed Peach Shortcakes image

Provided by Steven Satterfield

Categories     Milk/Cream     Breakfast     Brunch     Dessert     Peach     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 12 Servings

Number Of Ingredients 26

For the shortcakes:
2 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/3 cup granulated sugar
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1-inch pieces
3/4 cup half-and-half, plus more as needed
2 egg yolks
1 whole egg plus 1 tablespoon water, whisked together to make an egg wash
1/4 cup turbinado sugar
For the crème fraîche:
1/4 cup heavy cream, plus more if needed
3 tablespoons granulated sugar
1 cup Crème Fraîche
For the whipped sweetened crème fraîche:
1/4 cup heavy cream, plus more if needed
3 tablespoons granulated sugar
1 cup Crème Fraîche (above)
To assemble:
2 tablespoons unsalted butter
4 firm-ripe (slightly hard) peaches, peeled and cut into 1-inch pieces
Juice of 1 lemon
1/2 cup whiskey or bourbon
1/2 cup sugar
1/2 teaspoon kosher salt
1 vanilla bean, split, or 1/2 teaspoon vanilla extract

Steps:

  • For the shortcakes:
  • Heat the oven to 475°F. In a mixing bowl, combine the flour, baking powder, granulated sugar, and salt. Add the butter to the dry ingredients and work the mixture between your thumbs and fingers to stretch the butter into flat pieces. Leave a few larger chunks of cold butter in the flour mixture. Start by adding 3/4 cup half- and-half, and stir it into the flour mixture with a large spoon. If the mixture is too dry, add a little more half-and-half until it holds together. Do not overmix.
  • Turn the dough out onto a lightly floured surface, and gently knead-just two to three turns-and form into a ball. Pat the dough ball down to create a flat surface. With a lightly floured rolling pin, roll the dough out to 1 inch thick. With the tines of a fork dipped in dry flour, pierce the dough about every inch, making sure to pierce through to the bottom of the dough, to create holes for steam to escape. Using a pastry brush, lightly coat the surface of the rolled-out dough with the egg wash, then sprinkle the turbinado sugar across the top evenly. Using a 3-inch biscuit cutter, cut out the shortcakes with a deliberate vertical push and then gently remove from the cutter. Place shortcakes side by side on a parchment-lined baking sheet, with edges touching. Use scraps of dough to fill in any large gaps between shortcakes; this helps the cakes hold their shape.
  • Bake until the cakes are golden brown and spring back when lightly touched, 10 to 12 minutes. Let cool 5 minutes, then transfer to a wire rack to cool completely.
  • For the whipped sweetened crème fraîche:
  • Whisk the heavy cream and sugar to combine. Add the crème fraîche and whisk rapidly until it tightens up to whipped cream consistency with soft peaks, 1 to 2 minutes. If the mixture gets overwhipped, fold in a little more cream to thin it out.
  • For the whipped sweetened crème fraîche:
  • Combine the cream and buttermilk in a shallow container that holds the liquid at a depth of 1 to 2 inches. Cover the container with a lid or plastic wrap and let sit at room temperature overnight. Refrigerate when thickened.
  • Variation:
  • When we made this dessert for the photo shoot, recipe tester Deborah Geering layered the extra shortcake halves, peaches and their juices, and whipped crème fraîche in a casserole dish like a summer pudding.
  • Make the whiskeyed peaches:
  • In a large skillet over high heat, melt the butter until foamy. Add the peaches, lemon juice, whiskey, sugar, salt, and vanilla and sauté, stirring to prevent burning, until the peaches are tender, 5 to 10 minutes, depending on their initial firmness. Remove from the heat and let cool. (You should have about 3 cups.) Make the sweetened crème fraîche.
  • To assemble:
  • Split the shortcakes in half and place the bottoms, cut side up, on each plate. Spoon a large dollop of the sweetened crème fraîche onto each half, then layer a scant 1/3 cup peach mixture and some of the syrup onto each half. Layer with more sweetened crème fraîche and then set the other halves on top.

PEACH SHORTCAKE



Peach Shortcake image

A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 10-12 individual shortcakes

Number Of Ingredients 6

1 recipe Flaky Buttery Biscuits, topped with mixture of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
1 pound fresh ripe peaches or nectarines, peeled and sliced
2 tablespoons fresh orange juice
2 tablespoons Triple Sec liqueur, optional
1 tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
  • While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
  • If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

Tips:

  • To make the shortcakes extra fluffy, use cold butter and buttermilk.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to not overmix the batter, as this will result in tough shortcakes.
  • Bake the shortcakes until they are just golden brown on top.
  • For the filling, use fresh, ripe peaches and raspberries.
  • If you don't have fresh fruit, you can use frozen or canned fruit, but be sure to drain it well.
  • Add a dollop of whipped cream or ice cream to each shortcake for an extra special treat.

Conclusion:

Peach raspberry shortcakes are a delicious and easy dessert that is perfect for any occasion.

With just a few simple ingredients, you can make these shortcakes that are sure to be a hit with everyone.

So next time you're looking for a sweet treat, give peach raspberry shortcakes a try. You won't be disappointed.

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