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Peach Shortcakes 

Jeff shares a great recipe for peach shortcakes using PHILADELPHIA Cream Cheese. The perfect biscuits and sweet peaches make this a scrumptious dessert for any time.
prep time
15 min
time
30 min
servings
8 servings

what you need

  • 1 cup flour
  • 1/4 cup  plus 2 tsp. sugar, divided
  • 2 tsp. CALUMET Baking Powder
  • 1/2 tsp. lemon zest
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/3 cup plus 1 Tbsp. milk, divided
  • 3 large fresh peaches (1-1/4 lb.), sliced
  • 1-1/2 Tbsp. lemon juice
  • 1 cup thawed COOL WHIP Whipped Topping

  • 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 pieces; shape each into ball. 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.

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