Blackberry Peach Shortcake

This Blackberry Peach Shortcake is a refreshing, light, and fruit filled dessert! It is so simple to make and the most beautiful cake for Mother's Day, Easter, birthdays, and so much more! 

First published May 8th, 2018. Updated March 4th, 2021.

Blackberry Peach Shortcake

Stop what you are doing right now and go make someone you love this Blackberry Peach Shortcake! This cake is stunning, but you won’t believe how quickly it comes together. The light vanilla shortcake pairs perfectly with homemade whipped cream and fresh fruit for those warm weather days.

I made this stacked shortcake for the Mother’s Day Ladies Luncheon that I put together for my favorite ladies this past weekend and it was the star of the afternoon’s menu! You can find every detail of that Ladies Luncheon here.

Let's make a shortcake!

First, I know what you're wondering...

What is a shortcake?

Shortcake is a sweet cake or biscuit that has a bit more crumble to it than a regular cake. It is most often served with fruit and whipped cream!

Blackberry Peach Shortcake Ingredients

To make this shortcake, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!

• Butter - Unsalted and softened to room temperature.
• Sugar - We need both granulated sugar and confectioner's sugar for this cake.
• Flour - All purpose flour, spooned and leveled.
• Baking powder - Just a bit for our perfect cake!
• Salt - Iodized
• Milk - Whichever type you prefer. I actually use almond milk!
• Eggs - For our cake.
• Vanilla extract - For the cake and fruit!
• Fruit - I used fresh peaches and blackberries for this cake, but you can really use any kind you want or have on hand.
• Heavy whipping cream - For our super easy homemade whipped cream!

How to Make Blackberry Peach Shortcake

To make this shortcake, simply:

• Make the cake - In the bowl of electric mixer, beat the butter and sugar on a high speed until creamy, about 4 minutes. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the the milk, eggs, and vanilla extract until combined. Add half of the flour mixture to the mixer, then the milk mixture, and then end with the flour mixture. Mix until well combined. Divide the batter between two greased 8 to 9 inch cake pans and bake at 350 degrees until the tops are golden brown and bounce back when lightly touched, about 25-30 minutes. Let the cakes cool in the pan for 15 minutes and then transfer them to a wire rack to cool down to room temperature. Cover each cake layer with plastic wrap and refrigerate for at least 1 hour or overnight.
• Prep the fruit - When ready to serve the cake, toss the sliced peaches and blackberries with the sugar and vanilla extract in a large bowl and let sit for about 15 minutes to soak and release the fruit's juices.
• Make the whipped cream - Use an electric mixer to whisk the heavy whipping cream and confectioners sugar on high speed until it is thick enough to spread onto your cake. This should take about 5-7 minutes.
• Assemble the cake - Remove chilled cake layers from refrigerator and use a serrated knife to slowly cut each layer in half horizontally, giving you four layers. Place one cake layer on the cake plate or stand. Cover with about 1 cup of whipped cream and a quarter of the blackberry and peaches. Repeat with remaining cake layers, whipped cream and fruit. Serve cake immediately or let chill in fridge for 30 minutes before serving. 

Make ahead: This cake can be made the day before and assembled on the day of serving. I love this cake chilled so I'll make the cake the day before, chill it overnight, and then make the whipped cream and fruit and assemble the cake the day of serving. Just be sure to keep it in the fridge until ready to serve it.

To store: This cake is best if eaten the day of assembly, but it can store in the fridge for up to 3 days. The leftover whipped cream and berries are a nice treat on their own!

Variations:

• Change up the fruit! This cake is fantastic with strawberries, blueberries, raspberries, etc.
• Add other toppings. Top with nuts or chocolate sauce!
• Make it mini! You can use this recipe to make smaller 6 inch cakes or even smaller, just adjust the baking time accordingly.

More Fruit Filled Recipes You’ll Love!

• Peach Bundt Cake
• Blueberry Coffee Cake
• The Best Gluten Free Blueberry Muffins
• Honey Lemon Loaf Cake
• Lemon Lavender Cookies
• Grapefruit Tartlets
• Lemon Raspberry Bundt Cake
• Lemon Honey Berry Tart
• Vanilla Lime Cupcakes
• Watermelon Salad with Lime

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