Peach shortcake

Total Time
35 min
20 min
15 min
Raspberries and peaches add a new twist to this old summertime favorite. You'll also love the addition of orange zest and orange juice for a tropical vibe. But if you can`t forgo a long-standing tradition, which we can totally understand, juicy strawberries still make a wonderful shortcake. Experiment with your favorite mix of fresh berries and fruit to figure out your favorite combination. This beautiful treat is made with store-bought baking mix for added convenience, as it'll be ready to go in just 35 minutes. Just be sure that the cake is cooled completely before slicing in half to let it set and make the process easier.


Buttermilk baking mix

2 cup(s)


½ cup(s), divided

Orange zest

2 tsp, grated

1% low-fat milk



6 medium, sliced

Fresh raspberries

1 cup(s)

Unsweetened orange juice

2 Tbsp


2 Tbsp, strawberry

Lite whipped topping

1 cup(s)


  1. Preheat oven to 425°F. Coat a 9-inch round cake pan with cooking spray.
  2. In a large bowl, combine baking mix, 3 tablespoons of sugar and orange zest.
  3. Add milk and stir with a fork until a soft dough forms. Transfer to pan and press flat with floured fingers. Sprinkle with 1 tablespoon of sugar.
  4. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
  5. Cool in pan on a rack for 5 minutes. Remove from pan and cool completely, top-side up.
  6. In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining 1/4 cup of sugar. Let stand 30 minutes.
  7. With a serrated knife, split shortcake in half horizontally. Place bottom, cut-side up, on a serving plate and spread with whipped topping. Top with two-thirds of fruit mixture.
  8. Place top of cake, cut-side down, on fruit. Cut into wedges to serve, spooning on remaining fruit.