Individual Peach Shortcakes

Oxmoor House
eight 3- inch shortcakes


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3 fresh peaches, peeled and sliced (about 2 cups)
1/4 cup sugar
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/2 cup whipping cream, whipped


Combine sliced fresh peaches and 1/4 cup sugar; stir gently, and chill.

Combine flour, sugar, baking powder, and salt In a large mixing bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Add milk to flour mixture; stir with a fork until a soft dough forms.

Roll dough out on a lightly floured surface to 1/2-inch thickness; cut out with a 3 - inch cookie cutter. Carefully place rounds on an ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until lightly browned. Cool the rounds on wire racks.

Split each shortcake in half. Cover bottom of each half with 1/4 cup sliced peaches, and top with a dollop of whipped cream. Replace top of each shortcake, and repeat procedure using remaining sliced peaches and whipped cream.

Created date

February 2010