While peaches are in season, make this easy spin on strawberry shortcake.

Peach Shortcakes

prep time  15 min

total time  30 min

makes  8 servings, 1 shortcake (136 g) each

What You Need

1 cup flour

1/4 cup plus 2 tsp. sugar, divided

2 tsp. Magic Baking Powder

1/2 tsp. lemon zest

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed

1/3 cup plus 1 Tbsp. milk, divided

3 large fresh peaches (1-1/4 lb./565 g), sliced

1-1/2 Tbsp. lemon juice

1 cup thawed Cool Whip Whipped Topping

Make It

HEAT oven to 425ºF.

MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 balls; place, 3 inches apart, on baking sheet sprayed with cooking spray. Flatten to 1/2-inch thickness; brush tops lightly with remaining milk. Sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice. Cool shortcakes slightly; split in half. Fill with peach mixture and Cool Whip just before serving.

kraft kitchens tips

Special Extra

Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking.

Substitute

Prepare using 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread.

Courtesy Jack Hourigan

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