White Lily Shortcake

Name: White Lily Shortcake
Total time: 45 min
Yield: 6 servings
Cuisine: southern
Ingredients: 2 cups White Lily self-rising flour; 2 tablespoons sugar; 1/2 cup butter or margarine; 1 egg, beaten; 2/3 cup light cream; Butter or margarine, softened; 1 cup whipping cream; 3 to 4 cups peaches, peeled and sliced

By Ann Barry

Total Time: 45 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:6 servings

2cups White Lily self-rising flour
2tablespoons sugar
½cup butter or margarine
1egg, beaten
⅔cup light cream
Butter or margarine, softened
1cup whipping cream
3 to 4cups peaches, peeled and sliced

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees.
Step 2
In mixing bowl stir together flour and sugar; cut in the ½ cup butter until mixture resembles coarse crumbs.
Step 3
Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
Step 4
Spread dough in a greased 8-inch round baking pan, building up edges slightly.
Step 5
Bake for 15 to 18 minutes or until golden.
Step 6
Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
Step 7
Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
Step 8
Serve while cake is warm.