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A Peach of a Shortcake

A Peach of a Shortcake

A Peach of a Shortcake features a mascarpone cheese filling.


  • 3 cups flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup half-and-half
  • Melted butter
  • Sugar
  • 2 cups (8 ounces) Wisconsin Mascarpone cheese
  • 1 tablespoon brown sugar
  • 6 cups sliced peaches


  1. In large bowl, combine first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add half-and-half; mix gently until dough forms. Form into a ball. Transfer dough to floured surface; knead for 30 seconds. Pat dough into rectangle, 1/2 inch thick. Using 3 inch round cookie cutter, cut 12 biscuits, using all dough. Arrange biscuits on lightly greased cookie sheet. Brush with melted butter; sprinkle with sugar.
  2. Bake at 400 degrees F for 15 minutes or until puffed and golden. Cool.
  3. For filling, combine Mascarpone cheese and brown sugar.
  4. To serve, split each biscuit and spread half with 1 tablespoon filling. Add layer of peaches and cover with other biscuit half. Top with dollop of filling; garnish with peach slices or raspberries.

Yield: 12 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin