Sweet, tangy, and bursting with late-summer charm, this Huckleberry & Peach Shortcake is a celebration of the season’s best. Tender shortcakes studded with juicy huckleberries are layered with slices of fresh, sun-ripened peaches, then drizzled with a glossy huckleberry compote. A cloud of yogurt whipped cream adds a tangy twist that keeps every bite light and luscious. It’s the kind of dessert that feels rustic and homey, yet worthy of the prettiest summer table.
There’s something magical about huckleberries—their deep, inky hue, their tart-sweet burst of flavor, and the way they taste like summer mornings in the mountains. Besides that, they are so much fun to pick! You can spend hours in the forest picking them … and we do. This year, in fact, we picked over 25 pounds of this deliciously wild berry. If you can’t find or don’t have access to huckleberries, this dessert can easily be made with your favorite berry including blueberries, blackberries, and that whole family of berries. I would probably not use strawberries for this dessert, but we do have our Springtime Strawberry Glaze Shortcake on our website, if you want to go the strawberry route.
In this Huckleberry & Peach Shortcake, they take center stage not just as a topping, but baked right into the tender, buttery layers so every bite is freckled with little pockets of juicy berry goodness. Fresh, golden peaches add a summer fruit sweetness, while a glossy huckleberry compote drapes over the top, bringing a luscious, jammy richness. To finish, a billowy swirl of yogurt whipped cream adds a creamy tang that balances the fruit’s sweetness and makes the whole dessert feel light, fresh, and completely irresistible. It’s rustic, colorful, and overflowing with the flavors of late summer—perfect for lingering on the porch with friends, fork in hand, and the sun just beginning to set.
There’s something magical about late summer desserts, when the markets are overflowing with berries and stone fruit just begging to be baked into something special. This is one of those recipes that captures the season in every bite. Rustic yet elegant, it’s the kind of dessert that feels right at home at a backyard gathering, but also impressive enough for a special occasion.
Huckleberry & Peach Shortcake with Huckleberry Compote and Yogurt Whipped Cream
Ingredients
Shortcakes
- 2 cups all-purpose flour
- 6 tbsp. granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 4 oz. cold, unsalted butter, cut into small pieces or grated (grated butter is much easier to cut into the dry ingredients.)
- 2/3 cup huckleberries (fresh or frozen) (can substitute other berries)
- 1 egg
- 1/4 cup whipping cream (or half and half)
- 1/4 cup sour milk (milk with ½ teaspoon cider vinegar mixed in)
Huckleberry Compote
- 2 cups huckleberries
- 1/2 cup granulated sugar
- 3/4 cup warm water
- 3 tbsp. cornstarch (whisk cornstarch into warm water)
Peaches
- 2 whole peaches (leave skin on and slice thinly)
Yogurt-Whipped Cream
- 1 cup heavy whipping cream (We like to blend whipped cream with half a cup of plain nonfat Greek yogurt for our topping.)
- 1/2 cup plain nonfat Greek yogurt (Only if you plan to use a cream/yogurt blend for your whipped topping)
- 1 tsp. vanilla
- 2 tbsp. powdered sugar optional, but definitely not necessary
Instructions
Shortcakes
- Preheat oven to 425 F.Spray or grease a baking sheet, or cover with parchment paper. Your choice!
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.Cut the stick of butter into small pieces (or grate it on a cheese grater), and add to dry ingredients.
- Using fingertips or a pastry cutter, cut butter into dry ingredients until butter is blended in and crumbly. Mix in the huckleberries.
- In a large glass measuring cup or a small bowl, beat egg with cream and sour milk, and stir wet mixture into dry mixture with a large fork until well-blended.
- Gather it into a large ball and turn out onto a floured cutting board. Roll out until about ¾ inches thick.Cut into 8-12 round biscuits with a biscuit cutter. Depending upon how large or small you want them. In this photo, I used a 2-inch biscuit cutter.Dip cutter into flour as needed to keep from sticking.
- Place shortcake rounds on a plate and chill until nice and firm, about 30 minutes, or covered overnight.
- Place chilled biscuits onto the prepared baking sheet and bake for approximately 12-14 minutes, or until golden brown on top.Remove from oven and cool on a cooling rack until ready to use.Can be prepared a day or two ahead.
Huckleberry Compote
- Place huckleberries, sugar, and water with cornstarch in a saucepan. By whisking the cornstarch with the hot water, it prevents the compote from getting lumpy.
- Bring to a boil and boil for over medium-low heat for about 4-5 minutes, stirring every so often, until thickened. Remove from heat and cool to room temp. This can be prepared a day or two ahead of time and refrigerated until ready to serve.
Peaches
- Cut peaches into thin slices. Refrigerate until ready to use.
Yogurt-Whipped Cream
- Whip cream until stiff peaks. Fold in yogurt, vanilla and powdered sugar.
To Serve:
- Cut shortcakes in half horizontally. Then add a spoonful of the huckleberry compote, followed by a spoonful of yogurt-whipped cream. Arrange peach slices on top of cream. Place top half over the bottom portion and repeat the process.Garnish with more of everything!
