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Fresh Cherry Shortcake
Fresh Cherry Shortcake
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
185 minutes
Summer cherries upgrade classic shortcakes filling.
Ingredients:
  • 6 cups Bing cherries, pitted and halved
  • 6 tablespoons white sugar
  • 2 lemons, zested
  • 2 cups all-purpose flour
  • 0.25 cup white sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon salt
  • 0.5 cup frozen butter
  • 1 egg, beaten
  • 0.5 cup cold half-and-half, or more as needed
  • 1 egg white
  • 1 teaspoon white sugar, or to taste
  • 1 cup whipped cream
  • 1 cup chopped almonds
  • 6 cherries with stems
Instructions:
  • In a bowl, mix together 6 cups of cherries, 6 tablespoons of sugar, and lemon zest. Let the cherries sit for 2 to 3 hours to enhance their flavors.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Combine flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter using a knife or pastry blender until the mixture looks like coarse crumbs. In a separate small bowl, whisk together the egg and half-and-half. Pour this mixture into the flour mixture, stirring with a fork until the dough comes together in large clumps. If needed, add an additional teaspoon of half-and-half until the dough comes together.
  • Shape dough into tennis ball-sized rounds, gently flatten into 1/2-inch thick discs, coat with egg white, and sprinkle with a teaspoon of sugar before baking.
  • Bake until golden brown, about 12 to 14 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Cut each cake in half horizontally. Fill with plenty of halved cherries, almonds, and whipped cream. Add another dollop of whipped cream, almonds, and a whole cherry on top.

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