Almond Peach Shortcake

Prep Time:
15 min
Cook Time:
15 min
Total Time:
30 min
8 servings


  • 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


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

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.