This Fresh Cherry Shortcake is a delicious and easy-to-make dessert that is perfect for any occasion. It features a light and fluffy shortcake base, topped with sweet and tart cherries, and finished off with a dollop of freshly whipped cream.
The combination of flavors and textures make this a truly unique and delightful treat. Not only is it delicious, but it’s also a great way to use up those extra cherries you have in the fridge.
Whether you’re looking for a special dessert for a dinner party or just a simple treat for yourself, this Fresh Cherry Shortcake is sure to be a hit.
Timing For Fresh Cherry Shortcake
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Yield: 8 servings
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup cold butter, cut into small cubes
– 2/3 cup cold buttermilk
– 2 cups fresh cherries, pitted and halved
– 2 tablespoons granulated sugar
– 1 teaspoon fresh lemon juice
– 1/4 teaspoon ground cinnamon
– 1/4 cup heavy cream
– 2 tablespoons turbinado sugar
Directions
1. Preheat oven to 375 degrees Fahrenheit.
To make a delicious Fresh Cherry Shortcake, the first step is to preheat the oven to 375 degrees Fahrenheit. This is an important step to ensure that the shortcake will bake evenly and come out of the oven with a golden brown crust.
2. In a medium bowl, whisk together ingredients.
Fresh Cherry Shortcake is a delicious and easy dessert to make. To begin, gather the ingredients: 1 1/2 cups all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Cut in 6 tablespoons cold butter until the mixture resembles coarse crumbs.
Next, cut in 6 tablespoons of cold butter into the flour mixture until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients and mix until just combined. Grease a 9-inch round cake pan and spread the batter evenly in the pan.
4. Add 1/2 cup cold milk and stir until just combined.
Adding 1/2 cup of cold milk to the recipe for Fresh Cherry Shortcake is an important step in the process. Before adding the milk, all of the dry ingredients should be mixed together in a large bowl.
This includes the flour, baking powder, sugar, and salt. Once the dry ingredients are combined, the butter should be cut into small cubes and added to the bowl.
5. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
Add 2 eggs, one at a time, and beat until fully incorporated. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in 1 cup of fresh cherries.
Turn the dough out onto a lightly floured surface and knead gently until it comes together. Transfer the dough to the prepared cake pan and spread evenly.
6. Roll the dough out to a 1/2-inch thickness and cut into circles using a biscuit cutter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh cherries. On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut into circles using a biscuit cutter.
7. Place the circles on a greased baking sheet.
Place the circles on a greased baking sheet and bake for 12-15 minutes or until golden brown. Once the shortcakes are done baking, let them cool before adding the cherries.
To assemble the shortcakes, cut each one in half and top with fresh cherries and a dollop of whipped cream.
9. Place the cherry mixture in a 9-inch pie plate.
Then, in a large bowl, combine two cups of pitted fresh cherries, one-half cup of sugar, one teaspoon of cornstarch, and one teaspoon of fresh lemon juice.
Place the cherry mixture in a 9-inch pie plate and spread the shortcake dough over the top. Bake for 15-20 minutes or until the cherries are bubbly and the topping is golden brown.
10. Let the cherry shortcake cool for 10 minutes before serving.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the cherries. Grease a 9-inch cake pan and spread the batter evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once the shortcake is done baking, let it cool for 10 minutes before serving.
11. To serve, top each biscuit with a scoop of the cherry mixture.
Reduce the heat and simmer for 2 minutes. Remove from the heat and let cool. Finally, to serve, top each biscuit with a scoop of the cherry mixture and a dollop of whipped cream. Enjoy!
Nutrition Facts (per serving)
Nutrition Facts
Serving Size: 1/8 of recipe
Calories: 255
Total Fat: 11.1g
Saturated Fat: 5.4g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 185mg
Total Carbohydrate: 36.1g
Dietary Fiber: 1.3g
Sugars: 21.3g
Protein: 4.3g