Warm, biscuit-style shortcakes served with a homemade, fresh sweet cherry sauce and garnished with whipped cream.
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
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
- 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.
- Preheat oven to 400°F (205°C).
- 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.
- 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.
- Just before serving, whip heavy cream with powdered sugar until mixture holds soft peaks.
- 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.