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Peach Butter Almond Shortcake

Dessert.Master's picture
  Biscuit baking mix 2⁄3 Cup (10.67 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Milk 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon, softened
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
  Almond 6
  Whipped cream 1 Cup (16 tbs)
  Sweetened sliced peaches 4 Cup (64 tbs) (Use Fresh Ones)

Heat oven to 400 F.
Stir baking mix, granulated sugar, 1/3 cup butter and the milk to a soft dough.
Gently smooth dough into a ball on floured cloth-covered board.
Knead 8 to 10 times.
Divide dough in half.
Pat each half in an un-greased round layer pan, 9 X 1 1/2 inches.
Spread each with 1 tablespoon butter; sprinkle each with 1/2 cup brown sugar and 1/4 cup almonds.
Bake until light brown, 15 to 20 minutes.
Remove from pans; cool slightly.
Fill layers with half of the Almond Whipped Cream and sliced peaches.
Top servings with remaining whipped cream and peaches.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3663 Calories from Fat 1885

% Daily Value*

Total Fat 214 g329%

Saturated Fat 115.6 g578.2%

Trans Fat 4 g

Cholesterol 579.8 mg193.3%

Sodium 1296.5 mg54%

Total Carbohydrates 411 g137%

Dietary Fiber 22.8 g91.1%

Sugars 335.8 g

Protein 33 g65.3%

Vitamin A 126.5% Vitamin C 39.2%

Calcium 75.1% Iron 49.2%

*Based on a 2000 Calorie diet

Peach Butter Almond Shortcake Recipe