Peach Melba-Sour Cream Shortcake Wedges

Peach Melba-Sour Cream Shortcake Wedges

Makes 8
Prep 10 m
Bake 25 m


Sour Cream Shortcake

Peach Melba

Sour Cream Filling



  1. 1 of 3 Heat oven to 425 degrees F. In large bowl, mix flour, 1/2 cup sugar, baking powder, baking soda and salt. In small bowl, mix egg, sour cream, milk and rind. Make well in flour mixture; add egg mixture to well. With fork, gently stir just until evenly moistened and dough comes together.
  2. 2 of 3 With floured hands, pat dough into 7-inch round on baking sheet. With floured knife, cut into 8 wedges (do not separate). Brush with water, sprinkle with 1 teaspoon sugar.
  3. 3 of 3 Bake in 425 degree F oven 25 minutes, until toothpick tests clean.

Peach Melba:

  1. 1 of 2 Meanwhile, in large bowl, mix peaches, sugar and lemon juice. Keep raspberries separate.
  2. 2 of 2 When shortcake is baked, with a knife, recut into wedges to separate. Remove to wire rack to cool.

Sour Cream Filling:

  1. 1 of 1 Add berries to peach mixture. In small bowl, mix sour cream and sugar. Cut each shortcake wedge horizontally in half. Place each bottom half on platter. Spoon 1/2 cup peach melba mixture onto each. Spoon 2 tablespoons sour cream filling on fruit. Cover with top half of shortcake, cut side down. Serve immediately. Makes 8 servings.
Nutrition Information for Peach Melba-Sour Cream Shortcake Wedges
Servings Per Recipe: 8
Per Serving: 51 mg chol., 4 g sat. fat, 3 g fiber, 248 mg sodium, 329 kcal cal., 8 g pro., 59 g carb., 7 g Fat, total
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Printed from 07/18/2019