Huckleberry Peach Shortcake with Huckleberry Compote & Yogurt Whipped Cream Recipe

Introduction

This Huckleberry Peach Shortcake combines sweet, juicy peaches with tart huckleberries, all layered on tender, buttery shortcakes. Topped with a creamy yogurt whipped cream, it’s a fresh and delicious dessert perfect for summer gatherings.

Ingredients

• 2 cups all-purpose flour
• 3 ripe peaches, sliced
• 1 cup fresh huckleberries
• 1 cup plain yogurt
• 1 cup heavy cream
• Additional sugar for sweetness (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Prepare the shortcakes by mixing flour with your preferred leavening agents and sugar, then add cold butter to create a crumbly dough. Shape into rounds and bake for 15–20 minutes until golden brown.
2. Step 2: While the shortcakes bake, prepare the huckleberry compote by gently heating huckleberries in a saucepan over medium heat. Add a small amount of sugar if desired, and cook until the berries release their juices and the mixture thickens slightly, about 10 minutes. Set aside to cool.
3. Step 3: Whip the heavy cream with yogurt until soft peaks form, creating a tangy and creamy topping.
4. Step 4: To assemble, slice the shortcakes in half and layer with peach slices, a spoonful of huckleberry compote, and a generous dollop of yogurt whipped cream. Serve immediately.

Tips & Variations

• Use frozen huckleberries if fresh ones are unavailable, adjusting the cooking time for the compote as needed.
• For extra sweetness, macerate the peach slices with a little sugar and lemon juice before assembling.
• Substitute yogurt with sour cream for a richer whipped topping.

Storage

Store assembled shortcakes in the refrigerator for up to 1 day to keep the whipped cream fresh. For longer storage, keep components separately: shortcakes in an airtight container for 2 days, compote refrigerated for up to a week, and whipped cream chilled for up to 24 hours. Reheat shortcakes briefly in the oven before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of huckleberries?

Yes, blueberries or blackberries make excellent substitutes if huckleberries are not available. They provide a similar tartness and texture.

Is it possible to make the shortcakes gluten-free?

Absolutely. Use a gluten-free flour blend suitable for baking in place of all-purpose flour, and ensure your leavening agents are gluten-free as well.

Huckleberry Peach Shortcake with Huckleberry Compote & Yogurt Whipped Cream Recipe

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5 from 50 reviews

This Huckleberry Peach Shortcake features tender, flaky shortcakes topped with a vibrant huckleberry compote and fluffy yogurt whipped cream, creating a delightful balance of sweet, tangy, and creamy flavors that celebrate fresh summer fruits.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortcakes

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract

Huckleberry Peach Compote

• 2 cups fresh huckleberries (or blueberries if unavailable)
• 2 ripe peaches, peeled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Yogurt Whipped Cream

• 1 cup heavy cream, chilled
• 1/2 cup plain Greek yogurt
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Shortcakes: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, beat the milk, egg, and vanilla extract, then pour into the flour mixture. Stir just until combined; do not overmix. Drop large spoonfuls of dough onto a baking sheet lined with parchment paper, forming about 8 shortcakes. Bake for 12-15 minutes until golden brown. Allow to cool slightly.
2. Make the Huckleberry Peach Compote: In a medium saucepan, combine huckleberries, sliced peaches, sugar, and lemon juice over medium heat. Cook, stirring occasionally, until the fruit begins to break down and the mixture is bubbly, about 10 minutes. If you prefer a thicker compote, stir in the cornstarch slurry and cook for an additional 2 minutes until thickened. Remove from heat and let cool slightly.
3. Prepare the Yogurt Whipped Cream: In a chilled mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold in the Greek yogurt, powdered sugar, and vanilla extract until smooth and slightly thickened. Keep refrigerated until ready to use.
4. Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the warm huckleberry peach compote onto the bottom halves, followed by a dollop of yogurt whipped cream. Top with the shortcake halves and add additional compote and whipped cream on top if desired. Serve immediately.

Notes

• For a dairy-free version, substitute heavy cream and yogurt with coconut cream.
• Huckleberries can be substituted with blueberries if they are unavailable.
• If peaches are not in season, nectarines or pears work well as alternatives.
• Make the compote ahead and refrigerate; reheat gently before assembling.
• Shortcakes are best served fresh but can be stored overnight in an airtight container.

Keywords: huckleberry shortcake, peach dessert, summer dessert, berry compote, yogurt whipped cream, baked shortcakes