Peach And Basil Shortcake Recipe

Name: Peach And Basil Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping:; 4 cups sliced peeled peaches (about 3 pounds); 1/3 cup sugar; 1/3 cup small basil leaves; 1 1/2 tablespoons fresh lemon juice; Shortcake:; 9 ounces cake flour (about 2 1/4 cups); 1/2 cup sugar, divided; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons chilled butter, cut into small pieces; 1 cup low-fat buttermilk; Cooking spray; 1 1/2 teaspoons fat-free milk; 1/4 cup slivered almonds; 3/4 cup plain nonfat Greek yogurt

Servings: persons

Topping:
4 cups sliced peeled peaches (about 3 pounds)
1/3 cup sugar
1/3 cup small basil leaves
1 1/2 tablespoons fresh lemon juice
Shortcake:
9 ounces cake flour (about 2 1/4 cups)
1/2 cup sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk
Cooking spray
1 1/2 teaspoons fat-free milk
1/4 cup slivered almonds
3/4 cup plain nonfat Greek yogurt

1
To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
2
Preheat oven to 400u00b0.
3
To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.
4
Bake at 400u00b0 for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.
5
Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Topping:, 4 cups sliced peeled peaches (about 3 pounds), 1/3 cup sugar, 1/3 cup small basil leaves, and more.

Yes, Peach And Basil Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach And Basil Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions