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White Lily

Almond Peach Shortcake


15 min


15 min


8 servings


Crisco® Original No-Stick Cooking Spray 1 large egg
1/2 cup slivered almonds toasted*, chopped and divided1/4 cup butter, melted
2 cups White Lily® Enriched Bleached Self-Rising Flour 1/2 tsp. almond extract
1/4 cup sugar 4 cups peaches peeled, sliced and sweetened to taste
1/3 cup heavy cream 1 cup heavy cream whipped with 1 tablespoon sugar


  1. 1.
    HEAT oven to 425º F. Coat baking sheet with no-stick cooking spray.

  2. 2.
    RESERVE 2 tablespoons almonds. Combine flour, sugar and remaining almonds in large bowl. Whisk 1/3 cup cream, egg, butter and almond extract in small bowl. Stir into flour mixture to make dough. Spoon 8 individual mounds onto prepared baking sheet about 2 to 3 inches apart.

  3. 3.
    BAKE 10 to 12 minutes or until golden brown. Split shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.

  4. TIP
    *Toasted almonds: Place almonds in a single layer on an ungreased baking sheet. Bake at 350º F. for 10 to 15 minutes stirring occasionally until golden brown.