Peach Melba Shortcake
Oct 19, 2009
Views: 3578
Ingredient
- 2 cups all purpose flour
- 1/2 cup sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cold butter, diced
- 1 cup whipping cream
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/2 cups sliced almonds
For Topping:
- 3 ripe peaches
- 1 cup whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 cup fresh raspberries (optional)
Method:
- Preheat oven to 400F.
- To make shortcake:
- In large bowl stir together flour, 1/3 cup of the sugar, baking powder and baking soda. Cut in diced butter in a food processor until mixture resembles fine meal; set aside.
- In a separate small bowl, blend together whipping cream and vanilla. 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 a 9 inch disc and place in a 9 inch pie plate.
- With a knife, score the top into 6 wedges. Brush with 2 teaspoons 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 minutes or until golden.
- Cover top with foil if browning too quickly.
- To prepare topping:
- Peel and slice peaches; set aside. In a small bowl, beat whipping cream with sugar and vanilla 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.
A scrumptious delight