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CHERRY SHORTCAKES
Cherry Shortcakes
Summer on a plate. I can never resist cherries when they are in season but if you're not making pie it's difficult to find recipes for them. These make for a lovely dessert that lets the cherries take..
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INGREDIENTS
- Cooking Time: 20-22
- Shortcakes:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 8 tablespoons unsalted butter, cut into cubes
- 2 teaspoons vanilla
- 2 cups buttermilk
- Cherries:
- 1/4 cup sugar
- 1/4 cup rum
- 2 pounds fresh cherries, pitted
- White chocolate sauce:
- 1/2 heavy cream
- 4 ounces white chocolate, chopped
DIRECTIONS
Shortcake: Preheat oven to 400 F.
Whisk together dry ingredients in the bowl of a mixer. Cut in the butter until mixture is crumbly. Add remaining ingredients and beat just until combined.
Turn out onto a floured board and press out to about 3/4" thickness, cut into rounds.
Transfer to a nonstick baking sheet and bake 20-22 minutes or until golden brown.
Cherries: Combine sugar, rum and cherries in a gallon zip-top bag and let sit at room temperature for a few hours, turning occasionally
White Chocolate: Heat cream over a double boiler. Stir in chopped white chocolate, blending until melted. Cool to room temperature.
To serve, slice shortcakes in half, spoon over sauce and top with cherries.
RECIPE BACKSTORY
Summer on a plate. I can never resist cherries when they are in season but if you're not making pie it's difficult to find recipes for them. These make for a lovely dessert that lets the cherries take center stage.
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