Peach Melba Shortcake

By AnneS

Ingredients

• 3/4 cup sugar, divided
• 4 cups sliced peaches, divided (2 pounds, 8 medium)
• 2 cups biscuit mix
• 1 egg
• 2/3 cup milk
• 1/2 teaspoon vanilla
• 1/4 cup red-raspberry jam, preferably seedless
• 1 cup heavy cream, whipped and divided
• Peach slices for garnish

Preparation

Step 1

In medium bowl sprinkle 1/4 cup sugar over peach slices; let stand 1 hour. In medium bowl combine remaining 1/2 cup sugar, biscuit mix, egg, milk and vanilla; mix until smooth and well blended. Turn into 2 greased 8" layer cake pans.

Bake in preheated 400 degree oven 12-15 minutes or until puffed and golden brown and pick inserted in center comes out clean. Invert onto racks set over waxed paper. While still hot, brush or spread jam over tops and sides of layers; cool.

To assemble: Place first layer on serving plate; top with half the peaches and half the whipping cream. Add the second layer, and add peach slices. Top the center with whipped cream and place more peach slices artfully on the top center.