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Peach and Basil Shortcake

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 29 mins
Total time 3 hrs
Yield Serves 12
Favorite summer flavors combine for Peach and Basil Shortcake--a real peach of a dessert!

Ingredients

  • Topping:
  • 4 cups sliced peeled peaches (about 3 pounds)
  • 1/3 cup sugar
  • 1/3 cup small basil leaves
  • 1 1/2 tablespoons fresh lemon juice
  • Shortcake:
  • 9 ounces cake flour (about 2 1/4 cups)
  • 1/2 cup sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1 cup low-fat buttermilk
  • Cooking spray
  • 1 1/2 teaspoons fat-free milk
  • 1/4 cup slivered almonds
  • 3/4 cup plain nonfat Greek yogurt

Nutrition Information

  • calories 261
  • fat 7.8 g
  • satfat 4 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 5.5 g
  • carbohydrate 44 g
  • fiber 2.3 g
  • cholesterol 17 mg
  • iron 2 mg
  • sodium 266 mg
  • calcium 119 mg

How to Make It

  1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.

  2. Preheat oven to 400°.

  3. To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.

  4. Bake at 400° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.

  5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.