It’s habit for me to make fruit shortcakes when the sweet ripe colors of mother nature appear in the spring and summer markets. Peaches and berries shine here. A simple chop and sprinkle of sugar is all they need to dress shortcakes and whipped cream.



  • 2 cups all purpose flour

  • 1 Tbsp sugar plus more for tops

  • 4 tsp aluminum free baking powder

  • 4 Tbsp cold butter or half butter and half vegetable shortening

  • 3/4 c. whole milk or half and half

  • 3/4 tsp salt

  • mixed berries or peaches chopped and sprinkled with 1 Tbsp sugar per cup of cut fruit

  • whipped heavy cream sweetened with a bit of vanilla extract

Prepare fruit with sugar and set aside for at least an hour to macerate. May be done 24 hours in advance if kept in refrigerator.

For biscuits, preheat over to 450. Combine all dry ingredients well. Cut in butter to resemble pea sized pieces. Add milk and gently stir to combine.

Drop by large spoonfuls onto ungreased baking sheet leaving room for them to expand. If desired brush with butter and dust with sugar before baking. Bake for about 15 minutes on middle oven rack.

Once cooled, split in half horizontally and spoon over fruit and juice that has formed in the bottom of bowl. Allow the shortcake to soak it up and top with a generous amount of whipped cream. Place top biscuit half on top of mixture and serve.