Peach Shortcake

Instructions

1. Preheat oven to 425 degrees F
2. Spray a 9-inch round cake pan with nonstick cooking spray
3. In a large bowl, combine the baking mix, 3 Tbs. of the sugar and the orange zest
4. Add the milk and stir with a fork until a soft dough forms
5. Transfer to the pan and press flat with floured fingers
6. Sprinkle with 1 Tbs. of the sugar
7. Bake until a wooden pick inserted in the center comes out clean, about 15 minutes
8. Cool in the pan on a rack for 5 minutes
9. Remove from the pan and cool completely, top-side up
10. In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4 cup of the sugar
11. Let stand 30 minutes
12. With a serrated knife, split the shortcake in half horizontally
13. Place the bottom, cut-side up, on a serving plate and spread with the whipped topping
14. Top with two-thirds of the fruit mixture
15. Place the top of the cake, cut-side down, on the fruit
16. Cut into wedges to serve spooning on the remaining fruit