Dear Reader…
We are knee deep in the middle of Peach-O-Rama…
You think I am kiddin’?
This FREEZE-O-RAMA mama froze up 72 cups of peaches yesterday…just sayin’
More on that coming soon…
But with all these peaches I knew I had to whip up one of our favorite treats.
Our Peach-Berry Shortcake is so simple, a little sweet and the perfect light dessert for a hot summer night.
Now this recipe starts where a lot of GOODe recipes start… Bisquick baby.
3 Cups and an adorable 4 year old to be exact…
Then add 1/2 cup sugar and 1/2 cup splenda
1 cup of milk…
And the secret ingredient… 2 tablespoons peach schnapps… yum!
Now mix that batter up…
I then lightly sprayed my favorite square pan…
I then scooped my batter into the pan.
Baked them up at 350 degrees for 10-12 minutes.
Then pop those babies out to cool…
Truth be told, this little mini spatula makes easy work of removing these little shortcakes of peachy yum!
Now slice up a pint of strawberries…
Add 3-4 peaches peeled, pitted and sliced… and 1/4 cup splenda (or sugar) and mix ‘er up.
Now, split your cake in half… and place the bottom half in a bowl.
Spoon on some fruit…
Add a little whipped cream…
Now put a lid on it 😉
Add just a little more fruit… and enjoy!
Psst… freeze up those extra cakes for a sweet treat later in the month.
Peach-Berry Shortcake
Ingredients
- 3 Cups Bisquick
- 1/2 Cup Sugar
- 1/2 Cup Splenda
- 1 Cup Milk
- 2 T Peach Schnapps
- 1 Pint Strawberries
- 3-4 Peaches
- 1/4 Cup Splenda
- Whipped Cream
Instructions
- Combine first five ingredients and bake at 350 degrees for 10-12 minutes in a lightly greased brownie or cupcake pan.
- Remove cakes from pan and cool.
- Clean, hull and slice strawberries.
- Peel, pit and slice peaches.
- Combine peaches with strawberries and reserved splenda.
- Cut one cake in half and place in a bowl.
- Spoon on fruit
- Add a little whipped cream
- Top with other half of cake.
- Spoon more fruit on top.
[…] after mauwin’ down on several and making a couple things, I turned those babies into 72 cups of Peach FREEZE-O-RAMA […]