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Peach Melba Shortcake

Serves 4
Time 20 min
A new take on the traditional dessert. Made with peaches and raspberries, this shortcake is quick, colorful and takes advantage of abundant summer peaches.
Special Diets:
Ingredients
  • 2 cups fresh or frozen and thawed raspberries
  • 4 tablespoons granulated sugar, divided
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 medium peaches, sliced
  • 4 shortcake biscuits, each cut crosswise into 3 layers
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Exclusively for Prime members in select ZIP codes.

Method

Combine the raspberries and 2 tbsp of granulated sugar in a food processor, and purée until smooth. (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 and set aside.

Toss peaches with remaining 2 tablespoons granulated sugar in a bowl. 

Brush each shortcake layer liberally with reserved raspberry purée, then arrange them on plates, layered with whipped cream and peaches. Serve immediately.

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.
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  • 2 cups fresh or frozen and thawed raspberries
  • 4 tablespoons granulated sugar, divided
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 medium peaches, sliced
  • 4 shortcake biscuits, each cut crosswise into 3 layers
Shop with Prime

Exclusively for Prime members in select ZIP codes.