Peach Shortcake Recipe
Ingredients
| Self rising flour | 2 Cup (32 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Ground nutmeg | 1 Pinch | |
| Superfine sugar | 2 Tablespoon | |
| Soft margarine | 4 Tablespoon | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| Softened butter | 4 Tablespoon | |
| Sliced peaches | 1 Pound | |
| Heavy cream | 2⁄3 Cup (10.67 tbs) |
Nutrition Facts
Serving size
Calories 653 Calories from Fat 357
% Daily Value*
Total Fat 40 g62%
Saturated Fat 19.4 g97.1%
Trans Fat 0 g
Cholesterol 90.8 mg30.3%
Sodium 1214.6 mg50.6%
Total Carbohydrates 66 g22.2%
Dietary Fiber 1.5 g6.1%
Sugars 16.3 g
Protein 7 g14.3%
Vitamin A 27.5% Vitamin C 210.4%
Calcium 19.8% Iron 11.8%
*Based on a 2000 Calorie diet
Directions
Pour in the milk and mix to a soft dough .
Divide the dough into two pieces and roll out lightly to fit an 8-inch greased layer cake pan.
Put in one piece of dough and brush lightly with a little of the softened butter.
Put the other piece of dough on top.
Bake at 450°F for 12 minutes.
Turn on to a wire rack.
Carefully split the layers and put the bottom half on to a serving plate.
Spread each half with the softened butter.
Drain the peach halves and arrange two-thirds of them on the bottom layer.
Top with the second layer.
Whip the cream to soft peaks and spoon over the top of the shortcake.
Decorate with the remaining peach slices.
Serve freshly baked.
Chef
