Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
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  • 1 star values: 0

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

Ruth Cousineau
Recipe by Cooking Light June 2012

Gallery

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

Recipe Summary

hands-on:
29 mins
total:
3 hrs
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 400°.

  • 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.

  • 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.

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

Nutrition Facts

261 calories; fat 7.8g; saturated fat 4g; mono fat 2.4g; poly fat 0.7g; protein 5.5g; carbohydrates 44g; fiber 2.3g; cholesterol 17mg; iron 2mg; sodium 266mg; calcium 119mg.
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