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Peach "Shortcake" with Strawberry Basil Sauce Recipe

Yields: 4 "cakes"


1/2 batch
Drop Biscuits made from Provident Pantry Buttermilk Biscuit Mix
5 cups
Provident Pantry Freeze Dried Peach Slices, reconstituted
6 cups
Provident Pantry Freeze Dried Strawberry Slices
5 tsp
Provident Pantry White Sugar
2 - 2 1/2 tsp
MyChoice Basil


  1. Bake drop biscuits according to package directions.
  2. Reconstitute peach slices; drain. Meanwhile, crush freeze dried strawberries in a large Ziplock bag with a rolling pin until it reaches a fine powder.
  3. Sautee peaches in a large skillet over medium heat for 4-5 minutes. Once peaches have brightened in color and firmed a bit, turn heat to low and add sugar, constantly stirring until it caramelizes (make sure you continually stir it to avoid burning!). When caramelized, remove from heat.
  4. Pour strawberry powder into a medium-sized saucepan. Add 1 1/2 cups water; mix well over medium heat until its sauce-like. Add basil.
  5. Top biscuits with peaches and then spoon strawberry basil sauce on top.

  6. Adapted form Jennifer via SavoringTheThyme.com
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Peach "Shortcake" with Strawberry Basil Sauce Recipe