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!
How to Make It
Step 1
To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
Step 2
Preheat oven to 400°.
Step 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.
Step 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.
Step 5
Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.
sheraphics's Review
Bunko friends loved it!
Tinkerbell0914's Review
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ehetheri's Review
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anitamcclure's Review
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Jennifer312's Review
Fantastic recipe! My husband asked for just a bite and ended up having a full serving. Mom suggested using vanilla yogurt instead of plain. Will definitely be having this again before summer's peach harvest is over.
Cansas's Review
I love the peach-basil combo and this is the best shortcake I've ever made. Will be my go-to recipe for strawberry shortcake, too. I was low on cake flour so subbed 2 oz. whole wheat pastry flour - didn't hurt a thing and made it even healthier.
jjrolland2003's Review
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Yummy and unique