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Peach & Cherry Shortcake Dessert Board

Peach & Cherry Shortcake Dessert Board


  • Author: Chef Bella
  • Total Time: 47 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Peach & Cherry Shortcake Dessert Board is a stunning, customizable platter featuring flaky homemade biscuits, vibrant fresh fruit, fluffy whipped mascarpone, and toasted almonds. Perfect for entertaining or enjoying a summer treat, this dessert board brings together sweet, tangy, creamy, and crunchy elements for a delightful experience.


Ingredients

Scale
  • For the Biscuits:
  • 2 1/2 cups self-rising flour
  • 1 Tbsp. granulated sugar
  • 7 Tbsp. frozen butter, grated
  • 1 cup buttermilk
  • 1/2 tsp. turbinado sugar (for sprinkling)
  • For the Fruit Mixture:
  • 1 large yellow peach, chopped
  • 1 cup cherries, pitted and halved
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. turbinado sugar
  • 1/2 tsp. chopped mint, plus more for serving
  • For the Whipped Mascarpone:
  • 4 oz. cold mascarpone cheese
  • 1 Tbsp. granulated sugar
  • 1/2 cup cold heavy cream
  • For Garnishing:
  • 1/3 cup toasted, slivered almonds

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour and granulated sugar. Grate in frozen butter and toss gently to combine.
  3. Make a well in the center and pour in buttermilk. Mix just until combined and form dough on a floured surface.
  4. Shape the dough into a rectangle 3/4 inch thick. Fold like a letter, then roll into a 10×7-inch rectangle. Cut into 8 squares.
  5. Arrange biscuits on the baking sheet, brush tops with melted butter, and sprinkle with turbinado sugar. Bake for 15–17 minutes until golden brown.
  6. While baking, mix peaches, cherries, lime juice, turbinado sugar, and mint in a bowl. Toss and set aside.
  7. In another bowl, beat mascarpone and granulated sugar until smooth. Gradually add heavy cream while beating until fluffy.
  8. Arrange biscuits on a dessert board. Place fruit mixture, whipped mascarpone, and almonds in bowls around biscuits. Garnish with extra mint and serve.

Notes

  • Substitute gluten-free flour for self-rising flour for a gluten-free version (add baking powder as needed).
  • Use dairy-free butter, cream cheese, and cream for a dairy-free board.
  • Experiment with seasonal fruits like berries or plums for variety.
  • Bake the biscuits ahead of time and store in an airtight container.
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit with toppings
  • Calories: 320
  • Sugar: 12g
  • Sodium: 260mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Keywords: dessert board, shortcake, summer dessert, peach, cherry, mascarpone, biscuits