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
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour and granulated sugar. Grate in frozen butter and toss gently to combine.
- Make a well in the center and pour in buttermilk. Mix just until combined and form dough on a floured surface.
- 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.
- Arrange biscuits on the baking sheet, brush tops with melted butter, and sprinkle with turbinado sugar. Bake for 15–17 minutes until golden brown.
- While baking, mix peaches, cherries, lime juice, turbinado sugar, and mint in a bowl. Toss and set aside.
- In another bowl, beat mascarpone and granulated sugar until smooth. Gradually add heavy cream while beating until fluffy.
- 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