• Cooking Time: 20-22
  • Servings:
  • Preparation Time:


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.


  • 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


  • 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.

Categories: Dessert  Misc. Dessert 
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