Peach Melba Shortcake

Peach Melba Shortcake

Serves 4

A new take on the traditional dessert. Made with peaches and raspberries, this shortcake is quick, colorful and takes advantage of abundant summer peaches.

  • 2 cups fresh or frozen and thawed raspberries
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sliced peaches
  • 4 shortcake biscuits, each cut crosswise into 3 layers
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Purée raspberries with 2 tablespoons of the granulated sugar in a food processor. (Strain through a sieve if you desire a smoother sauce.) Set aside. Whip heavy cream with powdered sugar and vanilla in a large bowl until stiff peaks form; set aside. Toss peaches with remaining 2 tablespoons granulated sugar in a bowl, if you like. Brush each shortcake layer liberally with reserved raspberry purée, then arrange them on plates, layered with whipped cream and peaches. Serve immediately.

Nutritional Info: 
Per Serving:550 calories (280 from fat), 31g total fat, 16g saturated fat, 85mg cholesterol, 350mg sodium, 66g carbohydrate (2g dietary fiber, 23g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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