.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Cherry ShortcakeCherry Shortcake

Cherry Shortcake

While strawberry shortcakes get all the attention, give this cherry shortcake a try. The biscuits are tender with a slight tang and the cherries are sweet, juicy and totally delicious piled high with plenty of whipped cream.
Recipe source: Northwest Cherries
Recipe source: Northwest Cherries
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cherry Shortcake
Cherry Shortcake
Prep Time15 Minutes
Servings5
Cook Time25 Minutes
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, cold
1 egg
1/4 cup Greek yogurt or sour cream
3 tablespoons milk
1 1/2 cups fresh cherries, pitted and halved
Whipped cream, for serving
Directions
  1. In a large bowl, whisk together flour, sugar, baking powder and salt.
  2. Using a cheese grater, grate the cold butter into the dry ingredients mixture. Use a fork to mix until the butter is incorporated and the mixture is crumbly.
  3. Mix in the egg, Greek yogurt (or sour cream) and milk. Knead the dough with your hands to bring it together.
  4. On a well-floured surface, roll out the dough to 1/2-inch thick. Cut five cakes out of the dough using a round biscuit cutter or the mouth of a glass. Place cakes on a plate and leave in the fridge for 20 minutes.
  5. Heat the over to 350 F.
  6. Transfer the chilled cakes to a baking sheet lined with parchment paper. Bake for 25 to 28 minutes until lightly golden. Let cool. Slice in half and layer with whipped cream and sliced cherries.
15 minutes
Prep Time
25 minutes
Cook Time
5
Servings

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder and salt.
  2. Using a cheese grater, grate the cold butter into the dry ingredients mixture. Use a fork to mix until the butter is incorporated and the mixture is crumbly.
  3. Mix in the egg, Greek yogurt (or sour cream) and milk. Knead the dough with your hands to bring it together.
  4. On a well-floured surface, roll out the dough to 1/2-inch thick. Cut five cakes out of the dough using a round biscuit cutter or the mouth of a glass. Place cakes on a plate and leave in the fridge for 20 minutes.
  5. Heat the over to 350 F.
  6. Transfer the chilled cakes to a baking sheet lined with parchment paper. Bake for 25 to 28 minutes until lightly golden. Let cool. Slice in half and layer with whipped cream and sliced cherries.