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!
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:
Oh lovely - love the use of peaches and almond extract!
I love peach shortcake! I bet these were fabulous!
did you like the texture with the ww flour?
Way to go on using the whole wheat flour! I love baking with it too! Your cakes look so good!
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!
Post a Comment