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Peach Almond Shortcake

Holidaycooking's picture
Ingredients
  All purpose flour 2 Cup (32 tbs) (Gold Medal)
  Sugar 2 Tablespoon
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Margarine/Butter 1 Tablespoon, softened
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
  Almond whipped cream 1⁄2 Cup (8 tbs)
  Sweetened sliced peeled peaches 4 Cup (64 tbs)
Directions

Heat oven to 450°.
Grease round pan, 9 x 1 1/2 inches.
Mix flour, 2 tablespoons sugar, the baking powder and salt.
Cut in shortening.
Stir in milk.
Spread in pan; brush with margarine.
Sprinkle with brown sugar and almonds.
Bake until golden brown, about 20 minutes.
Remove from pan; cool slightly.
Split shortcake to make 2 layers.
Fill layers with half of the Almond Whipped Cream and peaches.
Top each serving with remaining whipped cream and peaches.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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