Fresh Cherry Shortcake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine 6 cups halved cherries, 6 tablespoons sugar, and lemon zest in a bowl; set aside for 2 to 3 hours.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine 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 mixture resembles coarse crumbs. Whisk ½ cup half-and-half and 1 whole egg together in a small bowl; stir into flour mixture with a fork until a moist dough with large clumps forms. Stir in additional half-and-half, 1 teaspoon at a time, if dough is dry.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Divide dough into 6 balls; place on the prepared baking sheet. Press each ball down lightly to form ½-inch discs. Brush discs with egg white; sprinkle with 1 teaspoon sugar.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until golden brown, 12 to 14 minutes. Cool on the baking sheet for 10 minutes before transferring shortcakes to a wire rack to cool completely.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Halve each shortcake horizontally; place each halved shortcake on separate serving plates. Layer a generous portion sweetened cherries, almonds, and whipped cream between cake halves; dollop tops with additional whipped cream and almonds plus 1 whole cherry.'}

📊 Nutrition Facts

Per serving (6 servings total)