Cherry Shortcake
Author: 
 
Ingredients
  • 6 cups Bing cherries, pitted and halved
  • 6 tablespoons white sugar
  • 2 lemons, zested
  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup frozen butter
  • 1 egg, beaten
  • ½ cup cold half-and-half, or more as needed
  • 1 egg white (optional)
  • 1 teaspoon white sugar, or to taste
  • 1 cup whipped cream
  • 1 cup chopped almonds
  • 6 cherries with stems
Instructions
  1. Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. Mix flour, ¼ 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.
  4. Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form ½-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
  5. 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.
  6. 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.

 

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