Huckleberry Peach Shortcake with Huckleberry Compote & Yogurt Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
