FRESH CHERRY SHORTCAKE

Fresh Cherry Shortcake image

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.

Provided by mkecupcakequeen

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 3h5m

Yield 6

Number Of Ingredients 18

Ingredients

6 cups Bing cherries, pitted and halved
6 tablespoons white sugar
2 lemons, zested
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ cup frozen butter
1 egg, beaten
½ 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

Steps:

Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
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.

Nutrition Facts : Calories 643 calories, Carbohydrate 85.1 g, Cholesterol 86.7 mg, Fat 30.6 g, Fiber 6.9 g, Protein 12.3 g, SaturatedFat 13.8 g, Sodium 556.4 mg, Sugar 45 g