• 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.

  • Heat oven to 400°F. Lightly coat 2 baking sheets with nonstick cooking spray.

  • Sift together flour, baking soda, cream of tartar, salt and 1/4 cup granulated sugar into large bowl.

  • Beat together sour cream and egg in medium-size bowl. Stir in reserved diced peach.

  • 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.

  • Bake in 400°F oven 12 to 15 minutes, until golden and wooden pick inserted in centers comes out clean. Cool on racks slightly.

  • Meanwhile, beat cream in bowl until soft peaks form. Beat in brown sugar and vanilla; beat until soft peaks form.

  • Split warm shortcakes in half. Spread lightly with softened butter if you wish.

  • 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 Facts

457 calories; 24 g total fat; 89 mg cholesterol; 289 mg sodium. 57 g carbohydrates; 7 g protein;