Peach Melba Shortcakes Recipe

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Servings: 1

Ingredients

Directions

  1. For cakes:Preheat oven to 350F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 c. butter and sugar in large bowl till light. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla. Sift flour, baking pwdr, baking soda and salt over mix in bowl. Mix slightly, then add in buttermilk; beat till combined. Divide batter among prepared pans (about scant 1/2 c. each).
  2. Bake cakes till golden brown and tester inserted into center comes out clean, about 25 min. Transfer pans to rack; cold 5 min. Push up bottoms of pans to release cakes. Cold cakes on rack.
  3. For sauce and topping:Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature.
  4. Cover sauce and chill.)
  5. Combine peaches, fresh raspberries and 4 Tbsp. sugar in medium bowl; toss to blend. Let stand till juices form, about 30 min.
  6. Beat cream, vanilla and remaining 2 Tbsp. sugar in medium bowl till stiff peaks form.
  7. Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mix, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
  8. *Tartlet pans are available at many cake and candy supply stores or possibly by mail
  9. Serves 6.

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