Summer brings all kinds of beautiful fruit to the local markets. It’s hard not to go overboard buying a ton of fresh fruit. I love them all, and always end up having to freeze them because I buy too many…not that it’s a bad thing!
Anyway, while everyone raves over strawberries, I gravitate towards other tart fruits. I’m a sucker for cherries! Are you a fan? Well, then you’ll love this next recipe. Let’s eat.
Here is the recipe:
Prep Time : 25 minutes
Cook Time: 35 minutes
Servings: 12 shortcakes
- 3 cups of all purpose flour
- 2 Tbsp of baking powder
- 1 tsp of salt
- 1 tsp of ground black pepper (trust me!)
- 1 Tbsp of granulated sugar, plus more for topping
- 6 Tbsp of butter, cold & cubed
- 1 cup of whole milk
- 1 cup of heavy cream
- Whipped cream (store bought is fine)
Ingredients for cherry jam:
- 2 cups of fresh cherries, pitted and halved
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- 1 tsp of cornstarch
- 2 Tbsp of water
Directions for the cherry jam:
- In a medium saucepan over medium low heat, add the cherries, granulated sugar, vanilla extract, cornstarch, and water. Stir to combine.
- Let simmer until the cherries have broken down and it has the consistency of a jam. You will need to stir occasionally.
- Take the saucepan off the heat to cool before assembly.
Directions for the shortcakes:
- Preheat the oven to 425° F.
- Measure three cups of flour by spooning the flour into the measuring cup until it is full and leveled. Do not pack the measuring cup.
- Sift the flour, salt, baking powder, and sugar into a large mixing bowl.
- Work the butter into the flour with your fingers. Use the tips of your fingers to incorporate the butter. As you do this, the dough should start to look like flaky ribbons.
- Slowly drizzle the milk, then the heavy cream into the dry ingredients and mix until the dough comes together. It will be a sticky consistency. Do not overwork the dough, as it will overdevelop the gluten and make your dough tough.
- On a lightly floured surface, carefully form the dough into a rectangular shape, and fold into thirds.
- Use a floured rolling pin to roll the dough to ¾” thickness.
- Use a 2” biscuit cutter to make round shortcakes. Cut each circle close together to avoid leftover dough. Alternatively, cut into squares. Note: Do not twist the biscuit cutter to cut into the dough as this will prevent them from rising properly.
- Place the cut dough onto a parchment paper lined baking sheet.
- Brush each shortcake with whole milk and sprinkle granulated sugar over them.
- Bake for 15 minutes. Remove and assemble by cutting the shortcake in half, spooning in your desired amount of cherry jam, and topping them with whipped cream.
- Store leftover shortcakes in the freezer. Rewarm them before serving. Enjoy!