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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.

Source: Better Homes and Gardens


Credit: Kritsada Panichgul

Recipe Summary

15 mins
18 mins
33 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 10g; cholesterol 37mg; saturated fat 6g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 12g; protein 4g; vitamin a 485.9IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 119mg; potassium 128mg; calcium 101mg; iron 0.9mg.