This company-worthy shortcake is both beautiful and delicious. We love the unexpected flavor that basil brings to the table.
- Topping:
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4 cups
sliced peeled peaches (about 3 pounds)
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1/3 cup
sugar
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1/3 cup
small basil leaves
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1 1/2 tablespoons
fresh lemon juice
- Shortcake:
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9 ounces
cake flour (about 2 1/4 cups)
-
1/2 cup
sugar, divided
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-
1 tablespoon
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
salt
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6 tablespoons
chilled butter, cut into small pieces
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1 cup
low-fat buttermilk
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Cooking spray
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1 1/2 teaspoons
fat-free milk
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1/4 cup
slivered almonds
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3/4 cup
plain nonfat Greek yogurt
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Preparation
- 1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
- 2. Preheat oven to 400°.
- 3. To prepare shortcake, weigh or lightly spoon flour into dry
measuring cups, and level with a knife. Combine flour, 7 tablespoons
sugar, baking powder, baking soda, and salt in a bowl; stir with a
whisk. Cut in butter with a pastry blender or two knives until the
mixture resembles coarse meal. Stir in buttermilk with a fork just until
combined (do not overmix). Spoon the dough into a 9-inch round metal
baking pan coated with cooking spray. Gently brush the dough with milk.
Sprinkle with remaining sugar and almonds.
- 4. Bake at 400° for 23 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes in pan on a wire rack. Remove
shortcake from pan; cool completely on wire rack.
- 5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.