Provided by Ann Barry
Categories easy, weekday, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
- Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
- Spread dough in a greased 8-inch round baking pan, building up edges slightly.
- Bake for 15 to 18 minutes or until golden.
- Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
- Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
- Serve while cake is warm.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 532 milligrams, Sugar 14 grams, TransFat 1 gram
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