White Lily Shortcake

Ingredients

• 2 cups White Lily self-rising flour
• 2 tablespoons sugar
• ½ cup butter or margarine
• 1 egg, beaten
• ⅔ cup light cream
• Butter or margarine, softened
• 1 cup whipping cream
• 3 to 4 cups peaches, peeled and sliced

6 servings

Preparation

1. Preheat oven to 450 degrees.
2. In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
3. Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
4. Spread dough in a greased 8-inch round baking pan, building up edges slightly.
5. Bake for 15 to 18 minutes or until golden.
6. Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
7. Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
8. Serve while cake is warm.

45 minutes