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Peach Almond Shortcake

Holidaycooking's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3556 Calories from Fat 1110

% Daily Value*

Total Fat 127 g195.1%

Saturated Fat 24.9 g124.5%

Trans Fat 9 g

Cholesterol 16.9 mg5.6%

Sodium 3275.5 mg136.5%

Total Carbohydrates 567 g189%

Dietary Fiber 31.3 g125.3%

Sugars 334.4 g

Protein 56 g113%

Vitamin A 68.7% Vitamin C 1507.3%

Calcium 155.4% Iron 107.6%

*Based on a 2000 Calorie diet

Peach Almond Shortcake Recipe