Ingredients

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons butter
• 3 cups whipping cream
• 6 large peaches, peeled and sliced
• 2 tablespoons Triple Sec, optional
• 2 tablespoons orange juice
• 2 tablespoons powdered sugar
• 1 egg
• 2/3 cup evaporated milk
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 425 degrees F.
2. Combine flour, baking powder and salt in a large mixing bowl. Using a fork or a pastry cutter, cut in the butter until the dough forms large crumbs.
3. Add egg and evaporated milk to the shortcake dough. Knead mixture into a ball.
4. Transfer dough to a flat surface, and roll out to 3/4-inch thickness. Cut six shortcakes using a 2-inch cutter.
5. Place shortcakes on a baking sheet. Bake for 15 minutes or until tops are lightly browned.
6. Heat orange juice, triple sec and granulated sugar in a saucepan. Cook until sugar is completely dissolved.
7. Add sliced peaches. Simmer 2-3 minutes, or until peaches begin to soften slightly.
8. Whip cream, and add confectioner's sugar when it begins to thicken. Continue beating until soft peaks form.
9. Allow shortcakes and peaches to cool. Slice shortcakes horizontally.
10. Place a layer of the cooled peaches on the bottom shortcake half, and top with whipped cream. Repeat to form second shortcake layer.
11. Garnish with fresh mint.