Peach and Basil Shortcake

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Favorite summer flavors combine for Peach and Basil Shortcake--a real peach of a dessert!

Yield: Serves 12
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 261
  • Fat: 7.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 44g
  • Fiber: 2.3g
  • Cholesterol: 17mg
  • Iron: 2mg
  • Sodium: 266mg
  • Calcium: 119mg

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

Preparation

  1. 1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
  2. 2. Preheat oven to 400°.
  3. 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. 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. 5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.
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