Fresh Cherry Shortcake

Fresh Cherry Shortcake

1
mkecupcakequeen 46

"I had a big bag of fresh Bing cherries and wanted a fresh and different dessert for the July 4th weekend. Integrating unique spices, this twist on the traditional shortcake dessert is delish."

Ingredients

3 h 5 m {{adjustedServings}} servings 643 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
  4. Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
  5. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  6. Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
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I used a combo of Rainier and Bing cherries and used the food processor for making the shortcake dough. This makes BIG shortcakes, and in the future I will make them smaller (personal preferenc...