Servings
Font
Back
Roasted Cherry Shortcake with Buttermilk Cream
4 from 3 votes

Roasted Cherry Shortcake with Buttermilk Cream

Roasted Cherry Shortcake is a delicious summer twist on an old classic. Topped with Buttermilk Whipped Cream and a Sweet Roasted Cherry Sauce, these shortcakes are a revelation.

Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 20 shortcakes
Course: Cake

Ingredients

For the Cherry Sauce:
  • 2 cups Cherry halved, pitted, sweet
  • ⅔ cup sugar use a little less if your cherries are very sweet, or a little more if they are very tart
  • 1 cornstarch heaping tablespoon
  • 5 basil coarsely chopped, or 6 fresh basil leaves
For the Shortcake:
  • ½ cup PLAIN yogurt
  • ½ cup heavy whipping cream
  • vanilla bean seeds from 1
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon lemon zest
  • 1 egg
  • 2 ¾ cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 11 tablespoons butter frozen, cut into pieces
For the Buttermilk Whipped Cream:
  • ¾ cup buttermilk whole
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • cream of tartar a pinch or two

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees Fahrenheit. Combine all of the ingredients for the Cherry Sauce and pour them in a 9x9 baking dish or pan. Roast for 30 to 40 minutes, stirring every 10 to 15 minutes, until mixture has thickened and cherries are soft. Remove from oven and set aside to cool to room temperature.
  2. Lower oven temperature to 375. Line two baking sheets with parchment paper and set aside.
  3. To make the short cake: In a medium bowl, whisk together the yogurt, cream, vanilla bean seeds and extract, zest, and egg. Refrigerate until ready to use.
  4. In a food processor, combine flour, sugar, baking powder, and baking soda. Pulse twice to mix. Add the frozen butter pieces and pulse until mixture resembles coarse meal and no large chunks of butter remain. Transfer mixture to a large mixing bowl. Pour the yogurt mixture over the top and gently fold it into the flour until the dough begins to come together.
  5. When a raggedy dough forms, turn mixture out onto a lightly floured surface. Use your hands to shape the dough, working in the loose pieces. Roll the dough into a rectangle, about an inch thick. Using a 3 inch biscuit cutter, cut dough into circles and place them onto prepared sheet pans.
  6. Bake in the center of the oven for approximately 10 to 12 minutes or until the tops are lightly golden. Remove from oven and cool slightly for about 5 minutes.
  7. For the Buttermilk Whipped Cream: Combine all of the ingredients in a large bowl and whisk on high speed with an electric mixer until cream is thick and forms soft peaks. Use a pinch or two of cream of tartar to help stabilize.
  8. Serve the warm shortcakes with a generous scoop of whipped cream topped with a few spoonfuls of cherry sauce. Garnish with additional basil leaves if desired. Eat up!