Directions:
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
- Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.
- Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
- Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.21 Kcal (3032 kJ) | ||
| Calories from fat | 202.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.52g | 35% | |
|---|---|---|---|
| Cholesterol | 51.46mg | 17% | |
| Sodium | 165.7mg | 7% | |
| Potassium | 442.66mg | 9% | |
| Total Carbs | 117.26g | 39% | |
| Sugars | 17.45g | 70% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 138mg | 14% | |
| Amount Per 100 g | |||
| Calories | 218.38 Kcal (914 kJ) | ||
| Calories from fat | 61.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 35% | |
|---|---|---|---|
| Cholesterol | 15.52mg | 17% | |
| Sodium | 49.97mg | 7% | |
| Potassium | 133.48mg | 9% | |
| Total Carbs | 35.36g | 39% | |
| Sugars | 5.26g | 70% | |
| Dietary Fiber | 0.73g | 10% | |
| Protein | 3.21g | 21% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 41.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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