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Ingredients
2 cups White Lily self-rising flour
2 tablespoons sugar
½ cup butter or margarine
1 egg, beaten
⅔ cup light cream
Butter or margarine, softened
1 cup whipping cream
3 to 4 cups peaches, peeled and sliced
Nutritional analysis per serving (6 servings)
46 grams carbs; 148 milligrams cholesterol; 561 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 40 grams fat; 2 grams fiber; 531 milligrams sodium; 7 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
In mixing bowl stir together flour and sugar; cut in the ½ cup butter until mixture resembles coarse crumbs.
- Step 3
Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
- Step 4
Spread dough in a greased 8-inch round baking pan, building up edges slightly.
- Step 5
Bake for 15 to 18 minutes or until golden.
- Step 6
Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
- Step 7
Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
- Step 8
Serve while cake is warm.
Private Notes