Warm, biscuit-shortcakes are served witha homemade sweet cherry pie filling and whipped cream.
Recipe: Cherry Shortcake
Filling: 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 ShortbreadIf the Cherry Shortcake recipe was useful and interesting, you can share it with your friends or leave a comment.