Pear & Apple Compote Shortcakes with Nutella
Prep time 15mins
Cook time 20mins
Serves or Makes: 8

Recipe Card

Drop biscuit/shortcakes


  • 1 cup cold butter
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup baking powder
  • 1/4 cup sugar
  • 1 cup honey or plain greek yogurt

Pear & apple compote


  • 2 ripe pears, cored and sliced
  • 1 medium apple, cored and sliced
  • 1/4 cup dark brown sugar
  • 3 tabelspoons pure maple

Whipping cream


  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 8 tablespoons Nutella®, for serving


  • Step 1

    Preheat the oven to 400 degrees. In the bowl of a stand mixer or by hand, mix the cold cubed butter into the flour, then add the salt, baking powder and sugar. The mixture should look like clumpy sand once the butter is completely worked throughout.

  • Step 2

    Add the yogurt and mix until the dough comes together. The dough will feel dense and cold.

  • Step 3

    Form a craggy ball, then carefully divide the dough into 8 portions. Gently press the dough balls into a parchment-lined sheet pan. Bake 15-20 minutes or until they are puffed and golden.

  • Step 4

    While the drop biscuits bake, make the compote. Put all compote ingredients into a medium-sized sauce pan and cook over medium 5-7 minutes until the fruit is tender.

  • Step 5

    Whip the cream in a large mixing bowl with a hand mixer until soft peaks form.

  • Step 6

    To assemble your cakes, gently remove the top of the biscuit and spoon 2 tablespoons of the pear and apple compote over the bottom half.

  • Step 7

    Add one tablespoon Nutella® to the top, then finish with 2 tablespoons of whipped cream. Place on the top and serve immediately.