This fresh cherry shortcake recipe makes six wonderful individual shortcakes stuffed with sweet cherry filling, almonds, and luscious whipped cream.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
643 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Let rest for 2 to 3 hours.
Step 4
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 mixture resembles coarse crumbs. Whisk half-and-half and egg together in a small bowl; stir into flour mixture with a fork until a moist dough with large clumps forms. Add 1 teaspoon more half-and-half at a time to the bowl if dough is dry.
Step 5
Divide dough into 6 balls; place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush discs with egg white and sprinkle evenly with 1 teaspoon sugar.
Step 6
Halve each cake horizontally. Layer a generous portion of sweetened cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.