Peach-Mango Shortcakes

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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For the Shortcakes:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

3/4 cup heavy cream, plus more for brushing

1 large egg

Coarse sugar, for sprinkling

For the Filling:

3 cups chopped peaches

1 cup chopped mango

1/4 cup granulated sugar

1 tablespoon fresh lime juice

1 cup cold heavy cream

1/3 cup confectioners' sugar

1 tablespoon dark rum (optional)

1 teaspoon pure vanilla extract


  1. Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
  2. Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half. 
  3. Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.