Healthy Peach Blackberry Shortcake
Ingredients for Peach Blackberry Shortcake Recipe
2-1/3 cups Bearpaw Heritage Pancake mix
4 tablespoons coconut sugar
1/4 teaspoon nutmeg
10 tablespoons chilled butter, cut into 1/2 inch cubes
3/4 cup buttermilk plus 2 tablespoons
Ready to get started?
    1. Preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper.
    2. Whisk Bearpaw Heritage Pancake Mix, sugar and nutmeg. Add butter in with fingertips until mixture resembles coarse meal.
    3. Gradually add buttermilk, tossing with fork until clump forms.
    4. Flatten dough on floured work surface to 3/4 to 1 inch thick round. Cut out rounds using a 3 inch biscuit cutter. Transfer shortcakes to prepared baking sheet.
    5. Brush with buttermilk and sprinkle with sugar. Bake shortcakes until tops begin to brown, about 20 minutes.


  1. To assemble: cut shortcakes horizontally in half.
  2. Beat 1 cup chilled whipping cream. Fold in blackberries and sliced peaches with 2 tablespoons of sugar.
  3. Put dollop of mixure on bottom half of shortcake, then cover with top half of shortcake.

Peach Blackberry Shortcake Recipe
(Click on image to enlarge)


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