White Lily Shortcake – a delicious recipe with flour, sugar, butter, egg, light cream, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees.
2
In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
3
Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
4
Spread dough in a greased 8-inch round baking pan, building up edges slightly.
5
Bake for 15 to 18 minutes or until golden.
6
Split shortcake horizontally into two layers.
7
Spread a little softened butter over bottom layer.
8
Whip cream.
9
Spoon half the peaches and half the whipped cream over bottom layer.
10
Top with second layer.
11
Spoon remaining peaches and whipped cream over top.
12
Serve while cake is warm.
829
kcal
Calories
62
g
Fat
57
g
Carbs
12
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 8 ingredients. The key ingredients include: 2 cups White Lily self-rising flour, 2 tablespoons sugar, 1/2 cup butter or margarine, 1 egg, beaten, and more.
Yes, White Lily 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.
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