Peach Shortcake

Fresh strawberry season is winding down, but peaches will be ready soon. Try Grandma's recipe for Peach Shortcake for a new twist. If you still have fresh strawberries, try substituting strawberries for the peaches.

Peach Short Cake

Mix and sift two cups of flour, 1/2 teaspoon of salt and 4 teaspoons baking powder. Cut in 1/2 cup fat and add enough milk gradually to make dough just stiff enough to handle - - about 3/4 cup.

Cut the dough into 2 parts. Fit 1 into a greased tin, butter the top and place the other half of the dough over it. Bake in a hot oven until done. Separate the two layers and spread sweetened peaches and peach sauce between.

Sauce: Cream 1/2 cup butter and 1 cup powdered sugar together. Add 2/3 cup peaches cut in small pieces or mashed and one well beaten egg white. Replace the top layer. Cover with whipped cream and place a row of sliced peaches in the cream.


I am guessing this is made in an 8" round pan.
A hot oven would be about 400 - 425 degrees.
I will also post Grandma's recipe for a substitute for whipped cream.