Peach Shortcake
10
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Buttermilk baking mix
2 cup(s)
Sugar
½ cup(s), divided
Orange zest
2 tsp(s), grated
1% low fat milk
⅔ cup(s)
Peach
6 medium, sliced
Raspberries
1 cup(s)
Unsweetened orange juice
2 tbsp(s)
Preserves
2 tbsp(s), strawberry
Lite whipped topping
1 cup(s)
Instructions
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.
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