While peaches are in season, make this easy spin on strawberry shortcake.
Peach Shortcakes
prep time 15 min
total time 30 min
makes 8 servings, 1 shortcake (136 g) each
What You Need
1 cup flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp. Magic Baking Powder
1/2 tsp. lemon zest
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb./565 g), sliced
1-1/2 Tbsp. lemon juice
1 cup thawed Cool Whip Whipped Topping
Make It
HEAT oven to 425ºF.
MIX flour, 2 Tbsp. 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 balls; place, 3 inches apart, on baking sheet sprayed with cooking spray. Flatten to 1/2-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.
kraft kitchens tips
Special Extra
Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking.
Substitute
Prepare using 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread.
Courtesy Jack Hourigan
www.whatscookingtv.com