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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
6 cups bing cherries, pitted and halved |
6 tablespoons white sugar |
2 lemons, zested |
2 cups all-purpose flour |
1/4 cup white sugar |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
1/2 cup frozen butter |
1 egg, beaten |
1/2 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 |
Directions:
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, 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.
4. 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.
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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