Biscuit/scone type. The lemon juice is to keep the peaches from darkening.
Wash and hull the strawberries; cut berries in halves or quarters depending on size of fruit. If using peaches, peel the peaches, remove the pits, and cut up into wedges. Stir sugar and, if peaches, lemon juice into the fruit. Cover and let stand 1 hour.
Whip the cream until thick with soft peaks.
Split the warm shortcake in two layers; lift the top off carefully. Spoon sugared fruit and whipped cream between layers and over top. Serve in large dessert bowls with forks and spoons.
Serves 8
We usually divide our shortcake in four and store the unused portions in the freezer to enjoy over the summer as fruit comes into season. Below are quantities for two.
Wash and hull the strawberries; cut berries in halves or quarters depending on size of fruit. If using peaches, peel the peaches, remove the pits, and cut up into wedges. Stir sugar and, if peaches, lemon juice into the fruit. Cover and let stand 1 hour.
Whip the cream until thick with soft peaks.
Split the warm shortcake in two layers; lift the top off carefully. Spoon sugared fruit and whipped cream between layers and over top. Serve in large dessert bowls with forks and spoons.
Serves 2