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Cherry Shortcakes

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Serves | Prep Time | Cook Time 20-22

Why I Love This Recipe

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.

Ingredients You'll Need

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
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.

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