Peach Melba-Sour Cream Shortcake Wedges

Reduced-fat sour cream replaces the butter in the shortcake, and the whipped cream in the filling, to lower the fat in this summer dessert recipe. You'll love the tangy sour cream with the colorful raspberries and peaches.

Peach Melba-Sour Cream Shortcake Wedges
Servings: 8 Prep 10 mins Bake 425°F 25 mins


Sour Cream Shortcake
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar plus 1 teaspoon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat sour cream (do not use nonfat)
  • 1/3 cup milk
  • 1 tablespoon grated lemon rind
  • 1 teaspoon water or milk
Peach Melba
  • 4 peaches (2 pounds), peeled, pitted, sliced 1/2-inch thick
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh raspberries
Sour Cream Filling
  • 1 cup reduced-fat sour cream
  • 2 tablespoons sugar

Make It


1. Heat oven to 425 degrees F. In large bowl, mix flour, 1/2 cup sugar, baking powder, baking soda and salt. In small bowl, mix egg, sour cream, milk and rind. Make well in flour mixture; add egg mixture to well. With fork, gently stir just until evenly moistened and dough comes together.

2. With floured hands, pat dough into 7-inch round on baking sheet. With floured knife, cut into 8 wedges (do not separate). Brush with water, sprinkle with 1 teaspoon sugar.

3. Bake in 425 degree F oven 25 minutes, until toothpick tests clean.

Peach Melba:

4. Meanwhile, in large bowl, mix peaches, sugar and lemon juice. Keep raspberries separate.

5. When shortcake is baked, with a knife, recut into wedges to separate. Remove to wire rack to cool.

Sour Cream Filling:

6. Add berries to peach mixture. In small bowl, mix sour cream and sugar. Cut each shortcake wedge horizontally in half. Place each bottom half on platter. Spoon 1/2 cup peach melba mixture onto each. Spoon 2 tablespoons sour cream filling on fruit. Cover with top half of shortcake, cut side down. Serve immediately. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 329, Fat, total (g): 7, chol. (mg): 51, sat. fat (g): 4, carb. (g): 59, fiber (g): 3, pro. (g): 8, sodium (mg): 248, Percent Daily Values are based on a 2,000 calorie diet.