Peach Melba Shortcakes

-SAUCE AND TOPPING-
1 pk Frozen sweetened raspberries
-in syrup; thawed (10-ounce)
4 lg Peaches; peeled, pitted,
; sliced
1 Basket raspberries;
-(1/2-pint)
6 tb Sugar
1 1/2 c Chilled whipping cream
2 ts Vanilla extract
Powdered sugar

For cakes:

Preheat oven to 350F. Brush six 4-inch-diameter tartlet pans with 1
1/8-inch-high sides and removable bottoms* with melted butter. Place pans
on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in
large bowl until light. Add eggs 1 at a time, beating well after each
addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt
over mixture in bowl. Mix slightly, then add buttermilk; beat until
combined. Divide batter among prepared pans (about scant 1/2 cup each).

Bake cakes until golden and tester inserted into center comes out clean,
about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of
pans to release cakes. Cool cakes on rack.

For sauce and topping:

Puree thawed raspberries with their syrup in processor. Strain through
sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry
sauce can be made 1 day ahead. Cover cakes and store at room temperature.
Cover sauce and chill.)

Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl;
toss to blend. Let stand until juices form, about 30 minutes.

Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until
stiff peaks form.

Using serrated knife, cut cakes in half horizontally. Lightly sift powdered
sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each
with peach mixture, dividing equally. Spoon cream atop each. Cover with
cake tops. Spoon raspberry sauce around cakes.

*Tartlet pans are available at many cake and candy supply stores or by mail
from Jane’s Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020;
818-957-2511 or 800-262-7630.

Serves 6.