Peach Melba Shortcake

3/4 c. sugar, divided
4 c. sliced peaches, divided (2 lb., 3 med.)
2 c. Bisquick mix
1 egg
2/3 c. milk
1/2 tsp. vanilla
1/4 c. red raspberry jam, preferably seedless
1 c. heavy cream, whipped & divided

In medium bowl, sprinkle 1/4 cup sugar over peach slices, let stand 1 hour. In medium bowl combine remaining 1/2 cup sugar, Bisquick mix, egg, milk and vanilla; mix until smooth and well blended. Turn into 2 greased 8 or 9 inch layer cake pans (9 inch is better for thinner layer). Bake in preheated 400 degree oven 12-15 minutes or until puffed and golden brown and pick inserted in center comes out clean. Invert onto racks set over waxed paper. While still hot, brush or spread jam over tops and sides of layers, cool. To assemble, place first layer on serving plate, top with half the peaches and half the whipped cream. Repeat. Top with garnish of peach slices. Makes 8 servings.

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