Peach Shortcake

By Hklbrries

"Whole-wheat flour gives the shortcake a nutty taste. You can make the filling a day ahead. The shortcake is best served slightly warm the day it's made."

Ingredients

• Filling:
• 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 tbsp sugar (optional)
• 1/2 to 1 tbsp peach liqueur, peach schnapps or peach brandy (optional)
• 1/8 tsp almond extract
• Shortcake:
• Cooking spray
• 2 cups all-purpose flour
• 2 cups whole-wheat flour
• 1/2 cup, plus 3 tbsp sugar, divided
• 3 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup cold butter, cut into small pieces
• 4 1/2 tbsp vegetable shortening, in small pieces
• 1 cup buttermilk
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups whipped cream
• Fresh raspberries (optional)

Details

Servings 8
Adapted from americanprofile.com

Preparation

Step 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.

Preheat oven to 425 F. 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 a prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tbsp 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.

Nutrition Information:
Per serving
570 calories
20 g fat
12 g protein
90 g carbohydrates
7 g fiber
170 mg sodium