Peach Shortcake Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup cold butter
- 2/3 cup milk
Instructions
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
- Pat evenly into a greased 8-in. round baking pan. Bake at 425 ° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.
- Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
- Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.
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