9

Peach Shortcake

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Difficult
Raspberries and peaches add a new twist to this old favorite. 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, grated

low-fat milk

cup(s)

peach(es)

6 medium, sliced

fresh raspberries

1 cup(s)

unsweetened orange juice

2 Tbsp

preserves

2 Tbsp, 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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