Peaches And Lemon Cream Short Cakes – a delicious recipe with Peaches, peaches, white sugar, condensed milk, lemon juice, Short cakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and slice the peaches. Place in a large glass bowl and sprinkle the sugar. Lightly toss with your fingers. Place in the refrigerator until serving time.
2
Mix together the milk and lemon juice in another bowl and cover with plastic wrap. Also place this in the refrigerator.
3
Preheat your oven to 400 degrees. Let the biscuits thaw. In the South, I can buy Mary B's thin and crispy biscuits.
4
Sprinkle with sugar and roll the biscuits thinner, to almost 1/4 inch. Place on 2 baking sheets and put them in the oven. Melt the butter in a microwave. When the biscuits have puffed a little but have not started to brown, spoon the melted butter on them. Continue baking until golden brown. Let the biscuits cool.
5
To assemble one short cake on a dessert plate: layer biscuit, peaches, lemon cream, biscuit, peaches, and lemon cream.
498
kcal
Calories
26
g
Fat
67
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Peaches and lemon cream, 5 large peaches, 1/2 cup white sugar, 1 can sweetened condensed milk, and more.
Yes, Peaches And Lemon Cream Short Cakes 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.
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