peach shortcakes

Peach Shortcakes

Our Rating: ★★★★★
Ingredients:

1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. baking powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/3 c. plus 1 tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 T. lemon juice
1 c. thawed cool whip whipped topping

Directions:
Heat oven to 425ºF.

Mix flour, 2 T. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 3/4-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. meanwhile, combine peaches, remaining sugar and lemon juice.

Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.

Makes 8 shortcakes.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.