You are here: Home » Recipes » Peach Shortcake Peach Shortcake Kitchen Tested Yield 8 servings Prep 20 mins Cook 15 mins One of summer's delights, peach shortcake is everyone's favorite. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Whole-wheat flour gives the shortcake a nutty taste. Ingredients Filling:2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced1/2 cup fruit-only peach preserves1 1/2 tablespoons sugar (optional)1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)1/8 teaspoon almond extractShortcake: Cooking spray2 cups all purpose flour2 cups whole-wheat flour1/2 cup sugar, plus 3 tablespoons, sugar, divided3 1/4 teaspoons baking powder3/4 teaspoon baking soda1/4 teaspoon salt1/3 cup cold butter, cut into small pieces4 1/2 tablespoons vegetable shortening, in small pieces1 cup buttermilk2 eggs1 1/2 teaspoons vanilla extract1 1/2 cups whipped cream Fresh raspberries (optional) Instructions To prepare filling, combine all ingredients in a large bowl, tossing well. Using your fingers, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray. To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand). Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork. With the processor running, pour in buttermilk mixture. Pulse until dough holds together. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm. Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using. Recipe by Crescent Dragonwagon.