Peach Melba Shortcake
This recipe is taken from the 1998 Milk Calendar. A super-easy way to make up shortcake biscuits. Toasted almonds and vanilla cream make this shortcake something special.
- Prep: 15 min - 20 min
- Cooking: 18 min - 10 min
Ingredients
- Shortcake
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 cup (60 mL) cold butter diced
- 1 cup (250 mL) 35 % cream
- 1 tsp (5 mL) vanilla extract
- 2 tbsp (30 mL) butter melted
- 1/2 cup (125 mL) sliced almonds
- Topping
- 3 ripe peaches
- 1 cup (250 mL) 35 % cream
- 1/4 cup (60 mL) sugar
- 1/2 tsp (2 mL) vanilla extract
- 1 cup (250 mL) fresh raspberries optional
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Preparation
Preheat oven to 400 °F (200 °C).
Shortcake
In a large bowl stir together flour, 1/3 cup (80 mL) of the sugar, baking powder and baking soda. Cut in diced butter or pulse in a food processor until mixture resembles fine meal; set aside. In a small bowl, blend together cream and vanilla extract. Pour over dry ingredients, stirring with a fork.
Form into a ball and knead on a floured surface about 12 times; flatten slightly. Roll dough into 9-inch (23 cm) disc and place in 9-inch (23 cm) pie plate.
With a knife, score the top into 6 wedges. Brush with 2 tsp (10 ml) of the melted butter. Gently toss remaining sugar and the almonds with remaining melted butter and sprinkle over the top.
Bake for 18 to 20 min or until golden. Cover top with foil if browning too quickly.
Topping
Peel and slice peaches; set aside.
In a small bowl, beat cream with sugar and vanilla extract until soft peaks form.
To assemble
Cut shortcake into wedges and slice each wedge in half horizontally. Spoon whipped cream on bottom half of wedge. Top with peaches, raspberries, more whipped cream and top of shortcake wedge.
Tips
Drained canned peaches may be used. Other fresh fruit combinations also work well. Try blueberries, strawberries or nectarines.
Nutritional information
Per serving| Energy: | 685 Calories |
| Protein: | 8 g |
| Carbohydrate: | 67 g |
| Fat: | 44 g |
| Fibre: | 3.1 g |
| Sodium: | 453 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 143 mg |
| Folate: | 27 % |
| Riboflavin: | 23 % |
| Thiamin: | 23 % |
| Niacin: | 21 % |
