Tuesday, June 08, 2010

Tuesdays with Dorie: Tender Shortcakes

A perfect recipe for the spring/summer when all the fruits are coming into season. Shortcakes are like the sweeter sister to biscuits, just a little more sugar is really the only difference (I think). I used whole wheat flour for mine instead of plain white and added a splash of almond extract and peaches instead of berries. They were sweet, rustic and the perfect vessel for in-season fruit. Thanks to Cathy of The Tortefeasor for this week's selection!

5 comments:

Engineer Baker said...

Oh lovely - love the use of peaches and almond extract!

Mary said...

I love peach shortcake! I bet these were fabulous!

Tia said...

did you like the texture with the ww flour?

Flourchild said...

Way to go on using the whole wheat flour! I love baking with it too! Your cakes look so good!

Cathy said...

I am so glad that you enjoyed these! Great idea to use WW flour and almond extract (one of my all-time favorite flavors). They look beautiful with peaches. Thank you for baking along with me this week!