Crust:

2 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter or shortening
3/4 cup milk

Filling and Topping:

2 (15 oz. ea.) cans peaches in syrup, drained (reserve syrup)

Sift flour, salt and baking powder together, cut in the butter or shortening and add milk slowly to make a medium soft dough.

Separate into two parts. Roll one-half of the dough 1/4-inch thick. Place in a greased pan and spread with softened butter.

Roll the other half of the dough the same thickness and place on top of the first.

Bake in a preheated 400°F oven.

When done, turn out on a plate. Split the cake. Cover with a layer of peaches, split side down.

Sweeten to taste with reserved syrup.

Cover top crust with another layer of peaches. Whipped cream or vanilla ice cream may be served with the shortcake. To make individual cakes, cut the dough with a large cutter before baking and proceed as above.

Submitted by: Belle