This is the Best Peach Shortcake Recipe!
This shortcake recipe originated from a friend's Specialty Bake Shop, so it is no surprise that it's a winner!
Whip it up, top it with fresh OR canned peaches, and a dollop of whip cream ... repeat ... and your taste buds will explode!
1 cup golden shortening
1 cup granulated sugar
4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. salt
1 tsp. soda
2 cups buttermilk (or 2 cups milk plus 1 1/2 tbsp. vinegar)
fresh or canned peaches
In a bowl, cream the shortening and the granulated sugar with an electric mixer until well combined.
Add the flour, and continue to mix.
Add the soda, baking powder, and the salt and mix gently, just to combine. The mixture will resemble coarse crumbs.
Mix in the buttermilk, a little at a time, just until all combined. Do not over-mix.
Transfer the batter to a 9" x 13" or a 8" x 11" greased, baking dish.
Sprinkle the top of the batter with the raw sugar.
Bake cake at 350° F for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack.
Cut into square serving sizes, and then split each serving horizontally and fill with whipped cream and peaches.
Replace the top of the cake to the serving, and garnish with more peaches and a dollop of whipped cream.
Yield: not enough:)
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