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Cherry Shortcake recipe

Warm, biscuit-shortcakes are served witha homemade sweet cherry pie filling and whipped cream.

Recipe: Cherry Shortcake

1/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1 pound fresh sweet cherries, pitted
1/4 teaspoon grated lemon rind
1 cup heavy cream
3 tablespoons powdered sugarBiscuits:
2 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into tablespoon-size pieces
3/4 cup butter

  • To prepare filling, mix granulated sugar,cornstarch and cinnamon in a saucepan. Add cherries and cook,stirring, over medium heat until mixture bubbles and thickens.Remove from heat; stir in lemon rind. Set mixture aside to cool.
  • Preheat oven to 400°F (205°C).
  • Mix flour, sugar, baking powder and saltin a medium bowl. Add butter pieces and cut into flour mixturewith pastry blender or fork until mixture is crumbly. Add buttermilkand mix just until moistened. Form dough into ball.
  • On a lightly floured surface, pat doughinto a flattened disk about 3/4-inch thick. With a 2 1/2-inchround biscuit cutter, cut out 4 biscuits. Combine dough scrapsand repeat to make 2 more biscuits. Arrange biscuits on ungreasedbaking sheet, and bake 18 to 20 minutes or until golden. Coolon wire rack.
  • Just before serving, whip heavy creamwith powdered sugar until mixture holds soft peaks.
  • To serve, cut biscuits horizontally inhalf. Place bottoms on serving plates, spoon cherry filling overshortcake bottoms and top with whipped cream. Cover with biscuittops.

    Makes 6 servings.

    Recipe provided courtesy of WashingtonState Fruit Commission.

    Velata Recipe of the Month— Dec. 2012 White Chocolate Cherry Shortbread

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  • Comments

    1 Comment


    I ve never met a boozy dessert I didn t like. I absolutely love macerating berries in whatever liquor we have available and that s the basis for this drunken cherry shortcake recipe!

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