Fresh Cherry Shortcake
Ingredients
- 6 cups Bing cherries, pitted and halved ⓘ
- 6 tablespoons white sugar ⓘ
- 2 lemons, zested ⓘ
- 2 cups all-purpose flour ⓘ
- 1/4 cup white sugar ⓘ
- 2 teaspoons cream of tartar ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup frozen butter ⓘ
- 1 egg, beaten ⓘ
- 1/2 cup cold half-and-half, or more as needed ⓘ
- 1 egg white (optional) ⓘ
- 1 teaspoon white sugar, or to taste
Instructions
- 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 & Diet Analysis (per serving)
966
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).