A new take on the traditional dessert. Made with peaches and raspberries, this shortcake is quick, colorful and takes advantage of abundant summer peaches.
Special Diets:
Method
Combine the raspberries and 2 tbsp of granulated sugar in a food processor, and purée until smooth. (Strain through a sieve if you desire a smoother sauce.)
Set aside. Whip heavy cream with powdered sugar and vanilla in a large bowl until stiff peaks form and set aside.
Toss peaches with remaining 2 tablespoons granulated sugar in a bowl.
Brush each shortcake layer liberally with reserved raspberry purée, then arrange them on plates, layered with whipped cream and peaches. Serve immediately.
Nutritional Info
Serving Size
Calories
550
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.