Photo of Peach Shortcake by WW

Peach Shortcake

10 - 12
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Raspberries and peaches add a new twist to this old favourite. But if you can`t forgo a long-standing tradition, juicy strawberries still make a wonderful shortcake.


Buttermilk baking mix

2 cup(s)


½ cup(s), divided

Orange zest

2 tsp(s), grated

Low-fat milk



6 medium, sliced

Fresh raspberries

1 cup(s)

Unsweetened orange juice

2 tbsp(s)


2 tbsp(s), strawberry

Lite whipped topping

1 cup(s)


  1. Preheat oven to 425°F. Coat a 9-inch round cake pan with cooking spray.
  2. In a large bowl, combine baking mix, 3 tablespoons of sugar and orange zest.
  3. Add milk and stir with a fork until a soft dough forms. Transfer to pan and press flat with floured fingers. Sprinkle with 1 tablespoon of sugar.
  4. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
  5. Cool in pan on a rack for 5 minutes. Remove from pan and cool completely, top-side up.
  6. In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining 1/4 cup of sugar. Let stand 30 minutes.
  7. With a serrated knife, split shortcake in half horizontally. Place bottom, cut-side up, on a serving plate and spread with whipped topping. Top with two-thirds of fruit mixture.
  8. Place top of cake, cut-side down, on fruit. Cut into wedges to serve, spooning on remaining fruit.