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Ingredients

  • 2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
  • 1/2 cup fruit-only peach preserves
  • 1 1/2 tablespoons sugar (optional)
  • 1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
  • 1/8 teaspoon almond extract
  • Cooking spray
  • 2 cups all purpose flour
  • 2 cups whole-wheat flour
  • 1/2 cup sugar, plus 3 tablespoons, sugar, divided
  • 3 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut into small pieces
  • 4 1/2 tablespoons vegetable shortening, in small pieces
  • 1 cup buttermilk
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whipped cream
  • Fresh raspberries (optional)

Instructions

  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.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as Peach Shortcake on Relish.com

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