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