This Peach and Basil Almond Shortcake is moist and tender, trumping the classic (bland) Bisquick recipe. By whipping up a few essential baking ingredients, like flour, sugar and buttermilk, you’ll have a summer classic with a twist. Peaches and basil harmonize to create an ideal dessert for all ages. Good bye strawberry shortcake and hello Peach and Basil Almond Shortcake!
My mom, aunt and cousin came into town this weekend. I have been wanting to satiate my latest obsession for fruit with herbs, but did not want to make a full cake for just me and my hubs. The problem is that we would eat it all. So when I have company, I know that we can share a dessert with everyone and not have to pig out.
I literally made this while we all stood in the kitchen chatting. It took only a few minutes! I am not used to baking with buttermilk, but I have to say, it made the Shortcake super moist! This recipe takes just as long as a Bisquick recipe, but it is homemade and therefore WAY better for you and your taste-buds.
My beautiful cousin, who has been visiting all week, was my model for this photo. I have been wanting to try a “hand-held meal” picture and was excited that she was here to help me out! What you don’t see is her saying, “I have to itch my leg” and me saying, “Stay still!!”. We all loved this cake so much that it has little chunks missing, as if mice have been nibbling on it. It was supposed to be for dessert tonight, but we all just could not wait! Once we tried it, we could not stop going back for another taste. This is a staple Shortcake recipe that you can pair with any fruit. Enjoy!
Recipe from Cooking Light June 2012