Peach Melba Shortcake | Blue Jean Chef - Meredith Laurence
Peach Melba Shortcake is a dessert that combines the biscuits of the classic strawberry shortcake with the peach-raspberry combination of Peach Melba.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- Shortcake Biscuits:
- 2⅓ cups self-rising flour
- 8 teaspoons sugar ((2 tablespoons + 2 teaspoons))
- ½ cup butter, ( cold)
- 1⅓ cups buttermilk
- 1 cup all-purpose flour ((for shaping))
- 4 cups fresh raspberries, (divided)
- ⅓ cup sugar
- juice from ½ lemon
- 4 cups thinly sliced peeled fresh ripe peaches or frozen peaches (thawed)
- ½ teaspoon ground cinnamon
- Whipped Cream Topping:
- 2 cups heavy cream
- ¼ cup sugar
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