Serves: 6
Total Calories: 500

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2/3 cup half and half
1 egg
4 peaches medium
3 tablespoons sugar (optional)
butter Softened or margarine
1 cup whipped cream whipped

Preheat oven to 450°. Grease an 8 x 1 1/2 -inch round cake pan.

In a medium bowl, combine flour, 2 tablespoons sugar, baking powder and salt. With a pastry blender or two knives, cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs.

In a small bowl, beat together half-and-half and egg. Add to flour mixture and stir just until moistened. Spread evenly in pan.

Bake for 15 to 18 minutes or until golden brown. Remove from pan to a wire rack cool for 5 minutes. With a sharp knife, carefully slice shortcake horizontally into two layers. Lift top off carefully.

Remove skins from peaches dice (you will have about 4 cups). Sweeten with sugar if desired.

Spread softened butter or margarine over bottom layer of shortcake. Spoon on half of the peaches and whipped cream. Repeat with remaining shortcake, peaches and whipped cream. Serve while cake is still warm.

Nutritional Facts:

Serves: 6
Total Calories: 500
Calories from Fat: 298

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