Showcase summer's best stone fruits in this delicious and surprisingly easy homemade shortcake recipe. The cakes call for a two-to-one ratio of white to whole wheat flour for the best combination of light texture and added nutrition.




  • For shortcakes, preheat oven to 325°F. Line a baking sheet with parchment paper; set aside. In a large bowl combine all-purpose flour, whole wheat flour, 3 tablespoons of the sugar, the baking powder, and salt. Add whipping cream; stir with a fork just until the dough comes together. Do not overmix.

  • Using a spoon, drop dough in 12 mounds onto the prepared baking sheet, leaving about 3 inches between mounds. Sprinkle with the remaining 1 tablespoon sugar. Bake about 18 minutes or just until the tops begin to brown.

  • Meanwhile, for sauce, in a small bowl whisk together yogurt and honey.

  • Top warm shortcakes with sliced nectarines; spoon sauce over all.


Icon: vegetarian


Feel free to substitute fresh peaches if you prefer.

Nutrition Facts

206 calories; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 37 mg cholesterol; 119 mg sodium. 128 mg potassium; 26 g carbohydrates; 1 g fiber; 12 g sugar; 4 g protein; 0 g trans fatty acid; 486 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;