White Lily Shortcake
- Total Time
- 45 minutes
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Ingredients
- 2cups White Lily self-rising flour
- 2tablespoons sugar
- ½cup butter or margarine
- 1egg, beaten
- ⅔cup light cream
- Butter or margarine, softened
- 1cup whipping cream
- 3 to 4cups peaches, peeled and sliced
Nutritional analysis per serving (6 servings)
561 calories; 40 grams fat; 24 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 7 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
In mixing bowl stir together flour and sugar; cut in the ½ cup butter until mixture resembles coarse crumbs.
- Step 3
Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
- Step 4
Spread dough in a greased 8-inch round baking pan, building up edges slightly.
- Step 5
Bake for 15 to 18 minutes or until golden.
- Step 6
Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
- Step 7
Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
- Step 8
Serve while cake is warm.
Private Notes