Went a little overboard at the market and had a lot of cherries, so I decided to make a spinoff of my strawberry shortcakes. Make these for your Fourth of July gathering and you can't go wrong.
Let's get started.
Cherry Shortcakes
2 Lbs. Cherries, pitted
1/2 Cup Granulated Sugar
1/2 Tsp. Vanilla Extract
Shortcakes
4 Cups All Purpose Flour
3 Tbsp. Sugar
1/4 Tsp. Salt
5 Tsp. Baking Powder
1 1/4 Cups Butter
1 1/2 Cups Heavy Cream
1 tbsp. melted butter or heavy cream
3 Tbsp. Raw Sugar
Whipped Cream Ingredients
1 3/4 Cups Heavy Cream
1 Tbsp. Granulated Sugar
1/2 Tsp. Vanilla Extract
Cut the cherries in half, mix with the sugar and vanilla extract. Cover and refrigerate until needed.
Pre-heat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, sift in the, flour, sugar, salt, and baking powder. Add in the butter and rub it into the four mixture.
Add in the heavy cream and mix until a soft dough forms. Knead the dough for a minute on a lightly floured surface. Roll it out until it is about 1/2 inch thick. Using a biscuit cutter, cut the dough into rounds.
Place the shortcakes on a greased baking sheet, and brush the top with a little bit of melted butter or heavy cream. Optional top with a sprinkle of raw sugar for additional crunch.
Bake for 10-15 minutes or until golden brown.
While the shortcakes are baking beat the whipped cream ingredients together until it thick.
To serve, pull the shortcakes apart, place the bottom half on a plate and top with a spoonful or two of the cherries. Cover with the top half, add a few more berries and some whipped cream.
Serve and enjoy.
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