Ingredients Jump to Instructions ↓

  1. 3 Tbsp. butter

  2. 1/4 cup brown sugar

  3. 2 peaches, peeled and chopped

  4. 1 cup raspberries, if desired

  5. 6 purchased sponge shortcake cups

  6. 1 cup heavy cream

  7. 1/2 tsp. vanilla

  8. 2 Tbsp. powdered sugar

  9. 1/4 cup toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. Melt butter in a 10" skillet over medium heat. Stir in brown sugar and cook for 2 minutes. Add peaches. Cook for 3-4 minutes, stirring frequently, until peaches are coated and glazed. Cool 10 minutes. Gently stir in raspberries. If you aren't using raspberries, add an extra peach. [Beat cream with vanilla and powdered sugar until stiff. Top each shortcake cup with peach mixture and spoon dollop of whipped cream on top. Sprinkle with toasted almonds.

  2. servings


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