Cherry Shortcakes

Easy summer desserts are on the menu, and this is the perfect treat for the season. While strawberry shortcakes get all the attention, we’re turning to juicy, sweet Northwest cherries instead. Prep shortcake biscuits ahead of time for any occasion. Once it’s time to serve dessert, pile them high with plenty of whipped cream and cherries.

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Prep Time: 15

Cook Time: 25

Course: Dessert

Servings:

Calories: 539kcal

Ingredients

Muffins

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold
1 egg
1/4 cup Greek yogurt or sour cream
3 tbsp milk
1 1/2 cups fresh cherries, pitted and cut in half
Store-bought or homemade whipped cream

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
Using a cheese grater, grate the cold butter into the dry ingredients mixture. Use a fork to mix until the butter is incorporated and the mixture is crumbly.
Mix in the egg, Greek yogurt, and milk. Knead the dough with your hands to bring it together.
On a well-floured surface, roll out the dough to 1/2-inch thick. Cut five cakes out of the dough using a round biscuit cutter or the mouth of a glass. Place cakes on a plate and leave in the fridge for 20 minutes. Preheat the oven to 350 degrees.
Transfer the chilled cakes to a baking sheet lined with parchment paper. Bake for 25 to 28 minutes until lightly golden. Let cool. Slice in half and layer with whipped cream and sliced cherries.

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