Peach Shortcake with Vanilla Whipped Cream

Name: Peach Shortcake with Vanilla Whipped Cream
Yield: Makes one 9-by-13-inch cake
Ingredients: 2 sticks unsalted butter melted and cooled slightly, plus more for buttering the dish; 6 large eggs at room temperature; 2 tablespoons milk at room temperature; 1 1/3 cups plus 1/4 cup granulated sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup peach schnapps; 8 peaches peeled and cut into wedges; 1 cup heavy cream; 1/2 cup confectioners' sugar; 1 teaspoon pure vanilla extract

Peach Shortcake with Vanilla Whipped Cream was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/peach-shortcake-with-vanilla-whipped-cream-recipe-13757.aspx" target="_blank">www.cooking.com.</a>

"Tim Love's shortcake reflects his easygoing style: Instead of making individual biscuits or multiple layers, he simply pours the batter into a 9-by-13-inch baking pan. For smaller cakes, bake the batter in 24 muffin tins. Dessert Tips from F&W Editors..."

INGREDIENTS

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2 sticks unsalted butter melted and cooled slightly, plus more for buttering the dish

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6 large eggs at room temperature

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2 tablespoons milk at room temperature

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1 1/3 cups plus 1/4 cup granulated sugar

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup peach schnapps

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8 peaches peeled and cut into wedges

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1 cup heavy cream

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1/2 cup confectioners' sugar

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1 teaspoon pure vanilla extract

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