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Peach Shortcake

Peach Shortcake

One of summer's delights, peach shortcake is everyone's favorite.

Whole-wheat flour gives the shortcake a nutty taste.

Prep: 20 days Cook: 15 days
Serves: 8 Save

Ingredients (21)

Filling

  • 3 lb Peaches
  • ½ cup Peach Preserves
  • 1½ T Sugar (optional)
  • 1 T Peach Liqueur (optional)
  • or 1 T Peach Schnapps
  • or 1 T Peach Brandy
  • ¼ tsp Almond Extract

Shortcake

  • ¼ oz Cooking Spray
  • 2 cup All Purpose Flour
  • 2 cup Whole Wheat Flour
  • 11 T Sugar
  • 3¼ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ¼ tsp Salt
  • ⅓ cup Butter
  • 4½ T Vegetable Shortening
  • 1 cup Buttermilk
  • 2 Eggs
  • 1½ tsp Vanilla Extract
  • 1½ cup Whipped Cream
  • 1 cup Fresh Raspberries (optional)
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Directions

  1. 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.
  2. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
  3. 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).
  4. 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.
  5.  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.
  6. 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.