One of summer's delights, peach shortcake is everyone's favorite.
Whole-wheat flour gives the shortcake a nutty taste.
- 2 1/2 to 3 pound peaches (about 6 to 8 peaches), peeled, pitted and sliced
- 1/2 cup fruit-only peach preserves
- 1 1/2 tablespoon sugar (optional)
- 1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
- 1/8 teaspoon almond extract
- Cooking spray
- 2 cup all purpose flour
- 2 cup whole-wheat flour
- 1/2 cup sugar, plus 3 tablespoons, sugar, divided
- 3 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold butter, cut into small pieces
- 4 1/2 tablespoon vegetable shortening, in small pieces
- 1 cup buttermilk
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup whipped cream
- Fresh raspberries (optional)
- 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 425F. 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 prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons 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.