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Peach Melba Shortcakes
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Elevate classic shortcake with a delicious blend of peaches and raspberries.
Ingredients:
  • 3 peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed
  • 1 container (6 oz) fresh raspberries (1 1/2 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup firm butter or margarine
  • 2/3 cup milk
  • 1/2 teaspoon almond extract
  • 1 egg, slightly beaten
  • 1 tablespoon milk
  • 1/4 cup sliced almonds
  • 3 tablespoons coarse sugar
  • 1 pint (2 cups) vanilla ice cream
Instructions:
  • Combine sweet peaches, tart raspberries, and a touch of sugar in a bowl. Allow the fruit to macerate for 1 hour to enhance its natural juiciness.
  • Preheat the oven to 400°F. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Use a pastry blender or two table knives to cut in the butter until the mixture resembles coarse crumbs. Stir in the almond extract, egg, and 2/3 cup milk with a wooden spoon until just blended (the dough will be stiff).
  • Drop 8 spoonfuls of dough onto an ungreased cookie sheet, spacing them 2 inches apart. Brush with milk, sprinkle almonds on top of each, and finish by sprinkling with coarse sugar.
  • Bake for 14 to 16 minutes, or until the cookies are a light golden brown. Then, remove from the cookie sheet and let them cool for 10 minutes.
  • Slice shortcakes horizontally. Pile 1/4 cup of ice cream on the bottom halves of each shortcake. Then, add 1/2 cup of the peach mixture on top of the ice cream. Finally, place the remaining shortcake halves on top to complete the dessert.

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