Yield: Ample for 9.
Make a shortcake mixture as outlined in Charlotte’s Strawberry Shortcake recipe (above). Set aside about a third of the dough. Roll out the rest to 1/4-inch thickness and line a lightly greased (again, Charlotte uses butter) rectangular 9- or 10-inch cake tin, pulling the dough up against the sides and ends of pan.
- FILL WITH:
- 3 cups sliced fresh peaches
- 1/4 cup water
- 3/4 cup sugar, sprinkled over peaches