BERRY SOUR CREAM SHORTCAKE WITH PEACHES Shortcake is always a summer favorite. Vary by using different fruit combinations, according to availability. Preparation time: 20 min Baking time: 20 min Cooling time: 10 min Yield: 8 servings Shortcake Ingredients: 2 | | cups all-purpose flour | 1/4 | | cup sugar | 2 | | teaspoons baking powder | 1/2 | | teaspoon salt | 1/4 | | teaspoon baking soda | 1/3 | | cup cold Butter | 1/2 | | cup Sour Cream | 1 | | egg | 1/3 | | cup milk | 1/2 | | teaspoon almond extract | Fruit Ingredients: 4 | | cups fresh peaches | 1/2 | | cup sugar | 2 | | tablespoons Amaretto liqueur, if desired | | | Heavy Whipping Cream, whipped, sweetened, if desired | Heat oven to 400°F. Combine flour, sugar, baking powder, salt and baking soda in large bowl; cut in butter until mixture resembles coarse crumbs.
Combine sour cream and egg in small bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
Spoon batter into greased 9-inch round baking pan. Bake for 20 to 25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
Meanwhile, combine peaches and sugar in large bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
To serve, cut shortcake into wedges. For each serving, cut a wedge in half; place bottom half on serving plate. Spoon 1/4 cup peach mixture over cake; top with remaining shortcake wedge. Spoon 1/4 cup peaches on top. Serve with whipped cream, if desired.
TIP: Extra shortcake wedges can be frozen in resealable plastic food bags. To thaw, microwave 1 wedge at a time 20 to 30 seconds on HIGH before splitting and topping with fruit. Nutrition Facts (1 serving): Calories: 330, Fat: 12g, Cholesterol: 55mg, Sodium: 390mg, Carbohydrates: 53g, Dietary Fiber: 3g, Protein: 6g |