Cherry Shortcake

Howdy,

I am still on a cherry kick.  Picking 10 pounds of cherries, I have a lot of recipes to come up with.  Though I am happy to say that they are pretty close to being gone.  I have about 2 more pounds left.  Not to bad.  I just love cherry season. It’s the sign of summer, though you wouldn’t know it here in California.  It’s been weird weather.  We got a heck of a rain storm on Saturday and the wind has been crazy, plus we went from 90 degrees to 68 the next day.  Crazy weird weather.  Anyway, today I made for you one of my favorite desserts of all time, next to Angel Food Cake which is my Cherry Shortcake.

Cherry Shortcake

This Shortcake is amazing.  Plump, sweet juicy cherries on a fresh homemade biscuit, topped with homemade whipped cream.  So good.  I didn’t add that much sugar to the recipe because I am not an overly sweet person, unless it comes to chocolate.  The recipe is such a breeze to make too.  I had it all together in under 30 minutes.  Not to shabby.

Cherry Shortcake

I started out by making my biscuits.  I love making biscuits.  For some odd reason I get pure enjoyment making them and oddly enough I find it relaxing.  The biscuits are made with simple ingredients; flour, baking powder, salt, sugar,  butter and non-fat milk.  I used my new pastry blender to break the butter into the flour mixture.  I felt like a chef.  I normally use my hands.  I went light on the sugar and using non-fat milk helps with the fat content and calories.  Once I made my dough, I just plopped it on a baking sheet and baked in the oven.  They turned out light and fluffy.  I have to admit I think they are the perfect biscuit.

Cherry Shortcake

While the biscuits were baking, I made the cherry sauce.  I took 4 cups of pitted cherries and added a pinch of almond extract, 2 tablespoons of sugar, lemon juice and cornstarch and heated it in a skillet until it was thick and juicy.  About 5 minutes or so.  I could eat the cherries with a spoon.  And you know what?  I did.  he he

Cherry Shortcake

When everything was cooling I made my homemade whip cream.  I used Trader Joe’s whipping cream.  I just beat it until it was light and fluffy.  I didn’t add any sugar, but you could if you wanted too.

Cherry Shortcake

I put everything together in a snap.  My Husband was patiently waiting.  This was our Sunday breakfast.  Well I look at it this way, you have fresh fruit, a biscuit, which is like toast, ok not really and just a dollop of whip cream.  It’s kind of like breakfast?  I just did a nice simple layer of cherries and whip cream over my biscuit.  Yummy!

Cherry Shortcake

Cherry Shortcake
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 1 serving
  • Calories: 339
  • Fat: 14
  • Carbohydrates: 44
  • Sugar: 17
  • Sodium: 486
  • Fiber: 2.4
  • Protein: 5.1
  • Cholesterol: 16
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
2 cups flour 4 tsp. baking powder ¾ tsp. salt 2 tbsp. sugar 4 tbsp. butter, unsalted, chilled 1 cup non-fat milk 4 cups cherries, pitted, cut in half if big 1 tsp. almond extract 1 tsp. lemon juice 1 tbsp cornstarch 2 tbsp. sugar 8 fl. oz. heavy whipping cream
Ingredients
  • 2 cups flour
  • 4 tsp. baking powder
  • ¾ tsp. salt
  • 2 tbsp. sugar
  • 4 tbsp. butter, unsalted, chilled
  • 1 cup non-fat milk
  • 4 cups cherries, pitted, cut in half if big
  • 1 tsp. almond extract
  • 1 tsp. lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp. sugar
  • 8 fl. oz. heavy whipping cream
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a large bowl, add flour, baking powder, salt and sugar; mix until combined. Cut in chilled butter until it forms course crumbs. Mix in milk until a dough forms, and pulls from the side of the bowl.
  4. Evenly drop 8 mounds of batter onto baking sheet. Place in oven and cook for 10 - 12 minutes, until lightly brown. Let cool on baking sheet for two minutes then remove to a cooling rack.
  5. While biscuits are cooling, in a large skillet over medium low heat, add cherries, almond extract, lemon juice, 2 tbsp. sugar and cornstarch. Stir constantly until thick and bubbly; about 5-8 minutes. Let cool.
  6. In a bowl, beat together the whipping cream (add 1 tbsp. of sugar if desired) until light and fluffy, about 5 minutes. Chill in the refrigerator until ready to use.
  7. Put the shortcake together, by topping shortcake with cherries and add a dollop of whipping cream. Another option is you can cut the shortcake in half, horizontally, add cherries and whip cream, to half the biscuit; top with other half of biscuit on top to make a sandwich. Top with more cherries and whipping cream if desired.
Notes
You could use frozen cherries in place of fresh. Cooking time maybe a little longer.

Cherry Shortcake

I am drooling as we speak.  Such a perfect dessert for the upcoming Memorial Day weekend.  You can make everything in advance and serve it up at your next BBQ.  I would just warm up the biscuits again before serving so they crisp up a bit.  Biscuits are best the day you make it, but warmed in the oven they taste just as good.

Have a great day!

Toodles,

Jennifer

Cherry Shortcake

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