Peaches and lemon cream short cakes

By Mamamel
June 25, 2014
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Peaches and lemon cream short cakes

Author Notes: Georgia may be better known for peaches but Alabama peaches are just as good. In the summer, I like to limit the time the oven is on but I still find time in the kitchen is relaxing. This simple dessert is a cross between my grandmother's strawberry short cakes, my mother's lemon ice box pie, and fresh peaches. Mamamel

Serves: eight

Peaches and lemon cream

  • 5 large peaches
  • 1/2 cup white sugar
  • 1 can sweetened condensed milk
  • 10 tablespoons fresh lemon juice
  1. Peel and slice the peaches. Place in a large glass bowl and sprinkle the sugar. Lightly toss with your fingers. Place in the refrigerator until serving time.
  2. Mix together the milk and lemon juice in another bowl and cover with plastic wrap. Also place this in the refrigerator.

Short cakes

  • 16 frozen thin biscuits
  • 2/3 cup white sugar
  • 8 tablespoons butter
  1. Preheat your oven to 400 degrees. Let the biscuits thaw. In the South, I can buy Mary B's thin and crispy biscuits.
  2. Sprinkle with sugar and roll the biscuits thinner, to almost 1/4 inch. Place on 2 baking sheets and put them in the oven. Melt the butter in a microwave. When the biscuits have puffed a little but have not started to brown, spoon the melted butter on them. Continue baking until golden brown. Let the biscuits cool.
  3. To assemble one short cake on a dessert plate: layer biscuit, peaches, lemon cream, biscuit, peaches, and lemon cream.

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