This version of the favorite summer dessert features lemony shortcakes studded with diced peaches and a peaches and cream filling. If you like, substitute nectarines for the peaches.

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Ingredients

Filling:

Shortcake and topping:

Directions

Filling:

  • Pit peaches. Using a serrated peeler, peel peach halves. Finely dice two of the peach halves. Set aside. Slice remaining peaches into 1/2-inch-thick slices. Place in a medium-size bowl with sugar and lemon juice. Set aside.

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Shortcake:

  • Heat oven to 425 degree F. In a small bowl, blend together buttermilk, egg, oil and lemon rind. Stir in diced peaches. In large bowl, mix flour, 1/2 cup of the sugar, baking powder, baking soda and salt. Make a well in flour mixture; add buttermilk mixture to well. With fork, gently stir just until evenly moistened and dough comes together. Gather dough together with floured hands. Lightly dust a cutting board with flour.

  • Pat dough into 14-inch log. With a floured knife, cut into 8 pieces. Shape each piece into a 3-inch round. Transfer to baking sheet. Brush rounds with a little water, then sprinkle with 1 tablespoon of the sugar.

  • Bake at 425 degree F for 20 to 22 minutes, until toothpick tests clean. Meanwhile, whip heavy cream with remaining 1 tablespoon sugar to medium-stiff peaks. Refrigerate until ready to use.

  • Cut each shortcake horizontally in half. Place each bottom half on a platter or plate. Spoon a little juice from the peaches onto each, then top with 1/2 to 2/3 cup peaches. Spoon 1/4 cup whipped cream onto fruit. Cover with top half of shortcake, cut side down and serve.

Nutrition Facts

445 calories; 16 g total fat; 68 mg cholesterol; 264 mg sodium. 70 g carbohydrates; 8 g protein;

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