Double Peach Shortcake

Makes 12
Prep 20 m
Bake 12 - 15 m



  1. 1 of 9 Pit and dice 1 large peach; reserve for shortcake batter. Pit and thinly slice remaining peaches and place in large bowl. Toss with 1/2 cup granulated sugar; let stand.
  2. 2 of 9 Heat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray.
  3. 3 of 9 Sift together flour, baking soda, cream of tartar, salt and 1/4 cup granulated sugar into large bowl.
  4. 4 of 9 Beat together sour cream and egg in medium-size bowl. Stir in reserved diced peach.
  5. 5 of 9 Stir sour cream mixture into flour mixture just until blended; knead about 6 times in bowl if necessary to blend. Drop batter by scant 1/2 cups in 12 mounds onto prepared baking sheets, spacing 2 to 3 inches apart. Sprinkle tops with remaining 2 tablespoons granulated sugar.
  6. 6 of 9 Bake in 400 degrees F oven 12 to 15 minutes, until golden and wooden pick inserted in centers comes out clean. Cool on racks slightly.
  7. 7 of 9 Meanwhile, beat cream in bowl until soft peaks form. Beat in brown sugar and vanilla; beat until soft peaks form.
  8. 8 of 9 Split warm shortcakes in half. Spread lightly with softened butter if you wish.
  9. 9 of 9 To serve, place bottom of biscuit, buttered side up, on serving plate. Spoon on 1/3 cup fruit mixture; top with dollop of cream. Place biscuit, buttered side down, on top; dollop with more cream. Garnish with peach slice.
Nutrition Information for Double Peach Shortcake
Servings Per Recipe: 12
Per Serving: 14 g sat. fat, 457 kcal cal., 7 g pro., 289 mg sodium, 24 g Fat, total, 89 mg chol., 57 g carb.