Almond Peach Shortcake - White Lily®
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Almond Peach Shortcake


8 Servings

Prep Time

12 min

Cook Time

15 min

Total Time

30 min

recipe image


No-Stick Cooking Spray

1/2 cup slivered almonds, toasted*, chopped and divided

2 cups White Lily® Enriched Bleached Self-Rising Flour

1/4 cup sugar

1/3 cup heavy cream

1 large egg

1/4 cup butter, melted

1/2 teaspoon almond extract

4 cups peaches, peeled, sliced and sweetened to taste

1 cup heavy cream, whipped with 1 tablespoon sugar


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

Step 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.

Step 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.

*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.


Serving Size (1/8), Calories 390 (Calories from Fat 220), Total Fat 25g (Saturated Fat 10g, Trans Fat g), Cholesterol 85mg, Sodium 420mg, Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 12g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 6%, Calcium 15%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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