Easy-to-make homemade shortcakes are filled with sliced fresh peaches and COOL WHIP Whipped Topping - the perfect dessert recipe to end any summer meal!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
4-1/2 tsp. lemon juice
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 425ºF.
Mix flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with pastry blender or 2 knives 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, toss peaches with remaining sugar and lemon juice.
Cool shortcakes slightly; split in half. Fill with peach mixture and Cool Whip just before serving.
Kraft Kitchen Tips!
Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking.
Prepare using 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Product.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 160 mg
Carbohydrate 29 g
Fibre 1 g
Sugars 15 g
Protein 4 g
8 servings, 1 shortcake (136 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.