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Individual Peach Shortcakes

Yield eight 3- inch shortcakes


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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