I didn’t really think I was a shortcake person. The closest to shortcake I’ve been in years is Derek calling me “shortcake” all the time [which totally doesn’t make since, since I’m anything but short]. Remember when I made those chocolate shortcakes a while back? I figured I only liked them because of some “oh, it’s chocolate so it’s different” kind of reasoning.
I moved on from shortcake. Until last week!
I threw this recipe together (for normal shortcakes) and we were all [Derek + Guest + Myself] blown away by how delicious they were! Seriously? Shortcakes that taste THIS good? I’m in. I am a convert.
Then I got to thinking: Strawberries are good, but not my favorite. What about CHERRIES!? AAH! Cherries are starting to show up here (hallelujah!), so I’ve been buying bags and eating pounds in a single day. Oops. I can’t stop. In combination with shortcakes and delicious whipped cream, they last even less time. Now my mind is running with all sorts of berry shortcakes. Blackberries will likely be my next favorite!
Cherries take a bit longer to get juicy, so make sure you toss them with sugar early! You could even do it an hour before you start making the shortcakes.
See y’all in June!!
- 3 cups pitted & halved cherries
- ⅓ cup sugar
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup (76 grams) cold unsalted butter
- 1 large egg
- 1 tsp pure vanilla extract
- 1½ cup whipping cream
- 1 tsp ground vanilla beans
- 1 Tbsp powdered sugar
- Toss the pitted & halved cherries with ⅓ cup sugar. Set aside.
- Preheat the oven to 375 F.
- Combine the flour, remaining sugar, baking powder, and salt. Mix together.
- Cut in the cold butter (or use a food processor to quickly combine it with the flour).
- In a separate bowl, whisk the egg, vanilla extract, and ½ cup of the cream together. Combine with the flour and mix until the dough comes together.
- On a lightly floured surface, pat the dough down to 1" thick. Cut into large rounds, re-shaping the dough as needed.
- Brush the tops lightly with cream and sprinkle with more sugar. Bake for 18-20 minutes, or until slightly golden.
- Whip the remaining cream, vanilla, and powdered sugar together until soft peaks form.
- Serve the shortcakes with plenty of whipped cream and cherries.
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These turned out gorgeous! Love anything with some fresh cherries on top.
These look outrageous!
Oh, so beautiful! I must find some cherries at the farmer’s market this weekend… 🙂
Lovely recipe! Just a question, how much of the cream should be saved for whipping?
Aha! My bad! 1/2 cup in the biscuits, 1 cup for whipping. Thanks for pointing that out!