Warm, biscuit-shortcakes are served with a homemade sweet cherry pie filling and whipped cream.

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 sugar

 

Biscuits:
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

1. 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.
2. Preheat oven to 400°F (205°C).
3. Mix flour, sugar, baking powder and salt in a medium bowl. Add butter pieces and cut into flour mixture with pastry blender or fork until mixture is crumbly. Add buttermilk and mix just until moistened. Form dough into ball.
4. On a lightly floured surface, pat dough into a flattened disk about 3/4-inch thick. With a 2 1/2-inch round biscuit cutter, cut out 4 biscuits. Combine dough scraps and repeat to make 2 more biscuits. Arrange biscuits on ungreased baking sheet, and bake 18 to 20 minutes or until golden. Cool on wire rack.
5. Just before serving, whip heavy cream with powdered sugar until mixture holds soft peaks.
6. To serve, cut biscuits horizontally in half. Place bottoms on serving plates, spoon cherry filling over shortcake bottoms and top with whipped cream. Cover with biscuit tops.

Makes 6 servings.

Recipe provided courtesy of Washington State Fruit Commission.