Warm Cherries Jubilee Shortcake

Serves 6 · 20 min prep · 20 min cook

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup plus 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup plus 1 cup heavy cream
• 1 lb fresh sweet cherries, pitted
• 1/4 cup kirsch or brandy
• 1 tbsp unsalted butter for sauce
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2Whisk the flour, baking powder, smaller amount of sugar, and salt in a large bowl.
3. 3Cut in the cold cubed butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with pea-sized bits.
4. 4Pour in the smaller amount of heavy cream and stir just until a soft dough forms; do not overwork.
5. 5Turn the dough onto a lightly floured surface, pat to about 3/4-inch thickness, and cut into 6 rounds with a biscuit cutter.
6. 6Place the rounds on the prepared sheet and bake until tall, golden, and cooked through, 12 to 15 minutes. Cool slightly on a rack.
7. 7While the shortcakes bake, melt the sauce butter in a skillet over medium heat. Add the pitted cherries and remaining granulated sugar.
8. 8Cook until the cherries release juices and become glossy and tender, about 5 minutes.
9. 9Stir in the kirsch and simmer 1 minute more so the sauce turns warm, juicy, and lightly boozy. Keep warm.
10. 10Whip the remaining heavy cream with the powdered sugar and vanilla until soft peaks form.
11. 11Split each warm shortcake horizontally with a fork.
12. 12Spoon a generous amount of the warm cherries jubilee and their sauce over the bottom halves, add a dollop of whipped cream, replace the tops, and finish with more cherries and cream.
13. 13Serve immediately so the shortcakes soak up the warm sauce without getting soggy.