Southern Peach Shortcake

Combine sliced peaches, granulated fructose, almond extract, and cinnamon in a bowl, stirring gently to coat the peaches evenly. Set aside at room temperature to allow the peaches to release their juices.

Preheat the oven to 400°F (200°C) for 5 minutes while preparing the shortcake batter.

Whisk together flour, baking powder, and salt in a large mixing bowl until combined.

Add the egg and liquid vegetable shortening to the flour mixture, stirring until the mixture resembles coarse breadcrumbs with small pea-sized pieces of shortening visible.

Pour in the milk and gently fold the ingredients together with a few quick strokes until just combined; do not overmix, as lumps are acceptable and will result in a more tender crumb.

Divide the batter evenly between 4 spots on a lightly greased baking sheet, shaping each portion into a roughly 3-inch round about ½ inch thick.

Bake the shortcakes in the preheated oven for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove the shortcakes from the oven and let them cool for 2-3 minutes on the baking sheet until they can be handled.

Split each warm shortcake horizontally or vertically using a serrated knife, creating two pieces per shortcake.

Spoon half of the peach mixture onto the bottom half of each shortcake, then top with the remaining shortcake piece and divide the remaining peaches and their juices equally among the four servings.