Peel peaches and slice thinly into a bowl.
Combine brown sugar and mace and add to peach slices, tossing lightly.
Cover with transparent wrap and chill well.
Stir occasionally.
Heat oven to 450 degrees.
Sift flour, baking powder, salt and sugar into mixing bowl.
Add butter or shortening and cut in finely.
Add light cream and mix with a fork to make a soft, puffy dough.
Turn out on lightly-floured board and knead gently about 12 times or until smooth.
Divide dough into 2 equal parts.
Pat one half of dough into an 8-inch round with floured hand.
Put in ungreased 8-inch layer cake pan.
Spread with the 2 tbsp soft butter.
Pat remaining half of dough into an 8-inch round and lay on top of first round.
Bake 15 to 20 minutes or until well browned.
Cool in pan for a few minutes.
Whip cream and icing sugar until stiff in a chilled bowl.
Remove shortcake from pan and separate into 2 layers.
Put one layer on serving plate, browned side down.
Top with half the peach mixture and half the whipped cream.
Top with remaining layer of shortcake, browned side down.
Top with remaining peach slices and pile remaining whipped cream in centre.
Serve while still warm.