Shortcake biscuits filled with homemade sweet cherry pie filling and topped with vanilla whipped cream. Summer desserts just got easier!
If you hear someone yell, Shortcake! You might wonder what the heck is going down, but eventually you’ll think about strawberries.
Strawberries have cornered the shortcake market for sure, and that’s not fair. Spread the love and introduce some new fruit to the flaky buttery biscuit. Maybe cherries!
Cherries are everywhere right now an the prices are low. I remember seeing them in the store a few months ago costing more than my mortgage. Happily the price is lower now.
Unlike my mortgage.
Every shortcake dessert needs to start with an awesome biscuit and this is one of the best. It’s light and flaky with that crackly sugar topping but soft inside when you cut it in half.
Annnnd, for the record it doesn’t have that weird chemical taste to it from the baking powder. That drives me bat crazy.
So do we just plop down a handful of cherries on the shortcake and slap on some cream?
No, that would be so not cool.
Take the pits out from the cherries and bring them to a boil in a pan with some butter, sugar and apple juice. Cook the cherries over a low heat for almost an hour and let cool overnight in the fridge if you can.
Now you have a thick cherry filling that will soak into the shortcake and be happy with some vanilla heavy whipped cream on top.
If you need an easy dessert this summer, this is it right here, I pinky promise you’d if you have any leftover cherry mixture, throw it over some vanilla ice cream for another ridiculously easy summer treat.
Have an awesome week friends.
Sweet Cherry Shortcake
For The Cherries
- 1 tablespoon butter
- 4 cups cherries with pits taken out
- 1/2 cup brown sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup apple juice
For The Biscuits
- 2 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 6 tablespoons salted butter
- 1 cup buttermilk
- 2 tablespoons milk
- Extra sugar for sprinkling on top
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- In a non stick pan melt the butter over a medium heat.
- Add the cherries, brown sugar, cornstarch and apple juice.
- Bring to a boil and then turn the heat down to a simmer.
- Cook for about 45-50 minutes and the mixture has slightly thickened.
- Let cool before adding to the shortcake, preferably overnight.
- Preheat the oven to 425 degrees F.
- Line a small baking tray with parchment paper
- In a bowl combine the flour, sugar, baking sod and baking powder.
- Whisk together.
- Add the butter in little pieces and work to through the flour with your hands.
- Add the buttermilk and gently mix until the dough forms a ball.
- Dump onto a floured work surface and pat into a circle about 1 inch thick.
- Using a 3 inch cookie cutter, cut out 6 rounds and place them on the baking tray.
- Brush the tops with the milk and sprinkle generously with sugar.
- Bake in the oven for 12-15 minutes and let cool.
- Whip the cream and vanilla until soft peak stage.
- Slice the biscuits in half and spoon some of the cherry mixture on the bottom part.
- Top with a generous dollop of cream and add the top of the biscuit.
- Serve at once.