Fresh Cherry Shortcake Recipe: A Summer Dessert Delight

Ingredients

• 6 cups Bing cherries, pitted and halved
• 6 tablespoons white sugar
• 2 lemons, zested
• 2 cups all-purpose flour
• 0.25 cup white sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 0.5 teaspoon salt
• 0.5 cup frozen butter
• 0.5 cup cold half-and-half, or more as needed
• 1 egg, beaten
• 1 egg white
• 1 teaspoon white sugar, or to taste
• 1 cup whipped cream
• 1 cup chopped almonds
• 6 cherries with stems

Instructions

1. In a bowl, mix 6 cups of halved cherries, 6 tablespoons of sugar, and lemon zest. Let it sit for 2 to 3 hours to macerate.
2. Preheat your oven to 425 degrees F (220 degrees C). Place parchment paper on a baking sheet.
3. In a large bowl, combine the flour, ¼ cup of sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt. Cut in the butter using a knife or pastry blender until the mixture resembles coarse crumbs. In a separate small bowl, whisk together ½ cup of half-and-half and 1 egg. Add to the flour mixture and stir with a fork until a moist, clumpy dough forms. If the dough is too dry, add additional half-and-half, 1 teaspoon at a time.
4. Divide the dough into 6 equal balls and place them on the prepared baking sheet. Gently press each ball down to create ½-inch thick discs. Brush the tops of the discs with egg white and sprinkle each with 1 teaspoon of sugar.
5. Bake in the preheated oven for 12 to 14 minutes, or until the shortcakes are a beautiful golden brown. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
6. Slice each shortcake in half horizontally. Place each half on a serving plate. Layer a generous amount of the sweetened cherries, almonds, and whipped cream between the cake halves. Top with more whipped cream, almonds, and a whole cherry for garnish.

Nutrition

• Calories: 643 kcal
• Fat Content: 31 g
• Fiber Content: 7 g
• Sugar Content: 45 g
• Sodium Content: 556 mg
• Protein Content: 12 g
• Cholesterol Content: 87 mg
• Carbohydrate Content: 85 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g