Peach melba shortcake with cream cheese custard recipe

Click to rate
(23 ratings)
Sending your rating
serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 45 min
  • We earn a commission for products purchased through some links in this article.
  • This combination of a shortcake base, topped with peaches and raspberries and a baked cream cheese custard is the taste of summer. Serve with fresh cream and watch it disappear in seconds. This recipe is simple and easy to make too. It’s well worth the wait and is sure to impress your friends and family. Top with berries like raspberries or strawberries and serve immediately.


    • For the shortcake:
    • 170g plain flour
    • 50g caster sugar
    • 120g softened butter
    • For the filling:
    • 100g cream cheese
    • 60g softened butter
    • 1 egg
    • 20g icing sugar
    • 50g plain flour
    • 2 nectarines or peaches
    • 50g raspberries


    • Preheat oven 180°C/350°F/Fan 160°C/Gas Mark 4. Grease a 20cm square tin.

    • Make the shortcake by placing all the ingredients in a food processor and blitzing until it resembles breadcrumbs

    • Press into the base of the tin and prick with a fork. Bake for 15 minutes

    • Remove from the oven and set to one side to cool. While its cooling make the filling

    • Beat the cream cheese and butter until smooth. Add the egg and mix. Add the icing sugar and flour and mix until combined

    • Cut the nectarines in half and remove the stones. Cut into cubes and scatter over the shortcake with the raspberries

    • Pour the cream cheese mixture over the fruit and bake for a further 30 minutes. Remove from the oven and allow to cool to room temperature before chilling for 30 minutes

    Top tip for making Peach melba shortcake with cream cheese custard

    This shortcake is great served chilled straight from the fridge

    Click to rate
    (23 ratings)
    Sending your rating

    Related Recipes