Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 4 cups cherries with pits taken out
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup apple juice
  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 6 tablespoons salted butter
  • 1 cup buttermilk
  • 2 tablespoons milk
  • Extra sugar for sprinkling on top
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Instruction

  • In a non stick pan melt the butter over a medium heat.
  • Add the cherries, brown sugar, cornstarch and apple juice.
  • Bring to a boil and then turn the heat down to a simmer.
  • Cook for about 45-50 minutes and the mixture has slightly thickened.
  • Let cool before adding to the shortcake, preferably overnight.
  • Preheat the oven to 425 degrees F.
  • Line a small baking tray with parchment paper
  • In a bowl combine the flour, sugar, baking sod and baking powder.
  • Whisk together.
  • Add the butter in little pieces and work to through the flour with your hands.
  • Add the buttermilk and gently mix until the dough forms a ball.
  • Dump onto a floured work surface and pat into a circle about 1 inch thick.
  • Using a 3 inch cookie cutter, cut out 6 rounds and place them on the baking tray.
  • Brush the tops with the milk and sprinkle generously with sugar.
  • Bake in the oven for 12-15 minutes and let cool.
  • Whip the cream and vanilla until soft peak stage.
  • Slice the biscuits in half and spoon some of the cherry mixture on the bottom part.
  • Top with a generous dollop of cream and add the top of the biscuit.
  • Serve at once.