While strawberry shortcake is a fan favorite, during stone fruit season, nectarine shortcake is really where it is.

Ingredients:

3 nectarines, pitted and sliced

1 Tbsp sugar

1/2 tsp almond extract

2 cups flour

4 tsp baking powder

1 tsp salt

1/2 tsp cream of tartar

1/3 cup sugar

1/2 cup butter, diced into small pieces, and chilled

1/2 - 1/3 cup milk

1 egg

2 cups heavy whipping cream

1/8 cup sugar

1 tsp vanilla

Directions:

Place stand mixer bowl into the freezer.

Preheat oven to 425.

In a bowl combine nectarines, 1 Tbsp sugar and almond extract. Place in fridge until ready to serve.

In a large mixing bowl, whisk together flour, baking powder, salt, tartar, and 1/3 cup sugar.

Using a pastry cutter, add chilled, chopped butter to bowl and cut in until combined. Add egg and 1/2 cup milk, adding more milk, up to 1/3 cup total, if needed for mixture to come together. Knead.

On a floured surface, roll out dough, and use biscuit cutter to make individual rounds. Place rounds on parchment lined baking tray.

Bake shortcakes for 12 - 15 minutes, or until golden brown and a toothpick inserted comes out clean.

Let cool. When cool to touch, slice shortcakes across the middle, creating two halves.

While cakes are baking, whip heavy cream, 1/8 cup sugar and vanilla together using stand mixer and bowl from the freezer.

Plate dessert by layering shortcake halves, peach mixture, and whipped cream.