FRESH CHERRY SHORTCAKE
I had a big bag of fresh Bing cherries and wanted a fresh and different dessert for the July 4th weekend. Integrating unique spices, this twist on the traditional shortcake dessert is delish.
Provided by mkecupcakequeen
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
- Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
- Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
Nutrition Facts : Calories 643 calories, Carbohydrate 85.1 g, Cholesterol 86.7 mg, Fat 30.6 g, Fiber 6.9 g, Protein 12.3 g, SaturatedFat 13.8 g, Sodium 556.4 mg, Sugar 45 g
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
- Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
- Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
- Preheat a cast iron skillet in the oven for 5 minutes.
- Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
- Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
- For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
- For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
- For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.
FRESH BERRY SHORTCAKES
Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer-with a swirl of whipped cream on top for the crowning touch. -Jennifer Mastnick-Cook, Hartville, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the strawberries, sugar and orange juice; set aside. , For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes., For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.
Nutrition Facts : Calories 664 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 346mg sodium, Carbohydrate 62g carbohydrate (29g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE SHORTCAKES WITH SOUR CHERRY TOPPING
Chocolatey biscuits topped with dollops of whipped cream and drizzled with a sour-sweet cherry topping.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For cherry topping: In small saucepan combine all topping ingredients and cook over medium-high heat, until cherries start to release their juice and the liquid thickens and becomes syrupy, 6-7 minutes; cool and refrigerate until needed (you can make this up to 1 day ahead).
- For shortcake biscuits: Preheat oven to 350F and set rack in middle of oven; combine all dry ingredients in a large bowl until blended; rub butter into flour mixture with your fingertips until mixture resembles coarse meal; in a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened; turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together (if the dough is very sticky, sprinkle on some additional all purpose flour); pat out to about 1 1/4 inches thick and cut into rounds with a 3 inch cutter; gather dough scraps and pat out again to make remaining shortcake biscuits; set 2 inches apart on a large baking sheet; bake biscuits for approximately 25 minutes, or until golden-brown, and transfer to a rack to cool completely.
- For whipped cream: Beat cream, sugar and vanilla until soft peaks form.
- To assemble: Slice shortcake biscuits in half and set bottoms of biscuits on 6 dessert plates; dollop generously with whipped cream and distribute cherry topping evenly over the cream; place biscuit tops over cherries at a slight angle and sprinkle tops lightly with confectioners' sugar.
Nutrition Facts : Calories 834.7, Fat 41.2, SaturatedFat 25.1, Cholesterol 193.3, Sodium 594.6, Carbohydrate 115.7, Fiber 6.5, Sugar 71.9, Protein 10.9
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