FROZEN PEACH SHORTCAKE SQUARES
Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
- Freeze 3 hours or until firm.
- Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
FROZEN PEACH SHORTCAKE SQUARES
No need to decide whether you'll be serving ice cream, cake or fresh fruit for dessert. These Frozen Peach Shortcake Squares feature all three.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix ice cream and dry gelatin mix in large bowl until blended. Stir in COOL WHIP, then cake cubes. Spoon into 8-inch square pan; drizzle with preserves.
- Freeze 3 hours or until firm.
- Serve topped with fruit.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
PEACHES WITH SHORTCAKE TOPPING
Like cobbler, but even better. This is crowned with cinnamon shortcakes-slightly crisp on the outside and delicate within-that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to blend well. Transfer filling to 8x8x2-inch glass baking dish.
- Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until very soft dough forms. Using 1/4-cup measure, drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup; sprinkle over mounds.
- Bake dessert until filling bubbles and topping is golden brown, about 50 minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
FROZEN STRAWBERRY SHORTCAKE SQUARES
A light, refreshing, super EASY dessert that takes minutes to prepare with a minimum of ingredients. I like this even better than the traditional variation!
Provided by Laura36
Categories Frozen Desserts
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Stir whipped topping, sorbet and gelatin in large bowl until smooth.
- Stir in cake cubes.
- Spoon into 8-inch square pan.
- Freeze 3 hours or until firm.
- Cut into squares.
- Store leftovers in freezer.
PEACH SHORTCAKE
With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN RASPBERRY SHORTCAKE SQUARES
Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
- Pour into 8-inch square pan.
- Freeze 3 hours or until firm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PEACH SHORTCAKES
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
- In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
- Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
- Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
- Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.
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