Roasted Cherry Shortcake

There’s something magical about summer desserts, and Roasted Cherry Shortcake perfectly embodies that essence. I remember the first time I made this dish for a family gathering. The sun was shining, and the sweet aroma of cherries filled the air as they roasted in the oven. Everyone gathered around, eagerly waiting for a taste, and I felt like a proud chef unveiling a masterpiece. This dessert combines the tartness of fresh cherries with the delicate sweetness of shortcake and a dollop of creamy buttermilk whipped cream. It’s a celebration of flavors that transports you to those lazy summer afternoons.

Main Ingredients for Roasted Cherry Shortcake

At the heart of Roasted Cherry Shortcake is a collection of vibrant ingredients that come together to create a memorable dessert. Each component plays a crucial role in building the flavor and texture that we crave. From the tartness of the cherries to the creaminess of the buttermilk whipped cream, the ingredients complement each other beautifully.

• Pitted Sweet Cherries – The star of the show! These juicy little gems become even sweeter when roasted. They bring a burst of flavor and a lovely color to the dish.
• Sugar – Essential for balancing the tartness of the cherries. It helps in creating that delicious caramelized crust during roasting.
• Cornstarch – This acts as a thickening agent for the cherry sauce, giving it a luscious texture.
• Fresh Basil Leaves – Adding a hint of herbal freshness, these leaves elevate the flavor profile of the cherries.
• Plain Yogurt – It adds moisture and tanginess to the shortcake, creating a light texture.
• Heavy Whipping Cream – Essential for making the whipped cream that tops our dessert.
• Vanilla Bean Seeds – For a touch of aromatic sweetness that enhances the overall flavor.
• Egg – Binds the ingredients together, adding richness to the shortcake.
• All-Purpose Flour – The base of our shortcake, providing structure.
• Baking Powder & Baking Soda – These leavening agents ensure our shortcake rises and is light and fluffy.
• Frozen Butter – Cut into pieces, it creates that tender, flaky texture we all love in a shortcake.
• Whole Buttermilk – It adds moisture and a slight tang, enhancing the richness of the shortcake.
• Powdered Sugar – For sweetening the whipped cream and giving it a smooth finish.
• Cream of Tartar – Helps stabilize the whipped cream for a perfect consistency.

How to Assemble Roasted Cherry Shortcake

Assembling Roasted Cherry Shortcake is an enjoyable process that fills your kitchen with wonderful aromas. Start by preparing the cherries and then move on to the shortcake. The combination of warm shortcake and cool whipped cream is simply irresistible!

1. Preheat your oven to 400 degrees Fahrenheit. This high temperature is essential for roasting the pitted sweet cherries. Grab a 9×9 baking dish and combine all the ingredients for the cherry sauce. Pour the mixture into the dish, ensuring the cherries are evenly coated.

2. Roast the cherries for about 30 to 40 minutes. Stir them every 10 to 15 minutes to ensure even cooking. You’re looking for the cherries to become soft and for the mixture to thicken. Once done, remove the dish from the oven and let it cool to room temperature.

3. Lower the oven temperature to 375 degrees Fahrenheit. Gather your two baking sheets and line them with parchment paper. This will prevent the shortcakes from sticking and make for easy cleanup.

4. In a medium bowl, whisk together the plain yogurt, heavy whipping cream, vanilla bean seeds, the pure vanilla extract, lemon zest, and egg. This mixture should be creamy and well-blended. Once combined, refrigerate until you’re ready to use it.

5. Next, in a food processor, combine the all-purpose flour, sugar, baking powder, and baking soda. Pulse twice to mix. Then, add the frozen butter pieces. Pulse the mixture until it resembles coarse meal with no large chunks of butter left. This is key for a flaky texture!

6. Transfer the mixture to a large mixing bowl. Pour your yogurt mixture over the top and gently fold everything together. Be careful not to overmix; you want a raggedy dough to form. As you stir, you’ll see the flour start to absorb the moisture.

7. Once everything is combined, turn the dough out onto a lightly floured surface. Use your hands to shape the dough, working in any loose pieces. Roll it out into a rectangle about an inch thick. This thickness is crucial for proper baking.

8. Using a 3-inch biscuit cutter, cut the dough into circles. Place each circle onto your prepared baking sheets. Make sure to give them some space as they will expand while baking.

9. Bake the shortcakes in the center of the oven for approximately 10 to 12 minutes. Watch closely for the tops to turn lightly golden. Once done, remove them from the oven and let them cool for about 5 minutes.

10. While the shortcakes cool, prepare the buttermilk whipped cream. In a large bowl, combine all the ingredients and whisk on high speed with an electric mixer. Keep whisking until you achieve thick cream that forms soft peaks. If you notice it’s not thickening, a pinch or two of cream of tartar will help stabilize it.

11. Finally, it’s time to serve! Grab one of your warm shortcakes, and pile a generous scoop of whipped cream on top. Spoon over a few servings of the roasted cherry sauce, and if you like, garnish with fresh basil leaves. Enjoy every bite!

Tips and Tricks about Roasted Cherry Shortcake

As you embark on making your Roasted Cherry Shortcake, here are some tips and tricks to help you succeed. These insights will elevate your dessert game and ensure everything turns out perfectly!

• Storage: To store leftovers, place the shortcakes in an airtight container. They can stay fresh in the fridge for up to three days. The cherry sauce should be stored separately to prevent the shortcake from getting soggy.
• Freezing: You can freeze the unbaked shortcake dough for up to three months. Just roll out the dough, cut it into shapes, and freeze on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.
• Pairing: This dessert pairs beautifully with a scoop of vanilla ice cream or a sprinkle of crushed pistachios for added crunch.
• Ingredient quality: Using high-quality vanilla and fresh cherries makes a noticeable difference in flavor. Opt for organic when possible.
• Make it a day ahead: The shortcakes can be made a day in advance and stored in an airtight container. This allows the flavors to develop, and you’ll save time on the day you plan to serve.
• Experiment: Feel free to experiment with different fruits! Peaches or strawberries also work well and can be roasted similarly.

How to Serve Roasted Cherry Shortcake

Serving Roasted Cherry Shortcake is just as delightful as making it! This dessert is perfect for various occasions and can be customized to fit your theme or mood.

• Picnic Treat: Cut the shortcakes into smaller portions, pack them up, and take them to a picnic. They are easy to transport and always a hit!
• Family Gatherings: Serve on a large platter at family gatherings. Everyone can help themselves, making it a fun and interactive dessert.
• Special Occasions: Dress it up with additional garnishes, such as mint leaves or edible flowers, to make it an elegant dessert for birthdays or anniversaries.
• Seasonal Events: Perfect for any summer celebration, Roasted Cherry Shortcake can be a showstopper at barbecues, potlucks, or even as a delightful end to a holiday meal.
• Serving Temperature: Serve the shortcakes warm for the best flavor experience. The contrast between warm shortcake and cold whipped cream is divine!
• Storage Tips: If you have leftovers, store the shortcakes and cherry sauce separately in the fridge. They will last for up to three days, but the shortcakes are best enjoyed fresh.

FAQ

Conclusion

Roasted Cherry Shortcake is a delightful dessert that blends the best of summer’s flavors into a single treat. With its sweet roasted cherries, fluffy shortcake, and creamy topping, it’s sure to become a favorite in your household. I encourage you to give this recipe a try; you’ll not only indulge in a delicious dessert but also create wonderful memories with family and friends.

Roasted Cherry Shortcake

Indulge in the ultimate summer dessert with this Roasted Cherry Shortcake. Juicy roasted cherries, fluffy shortcake, and rich whipped cream come together in perfect harmony. A delightful treat for any occasion, you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 20 shortcakes

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Pitted Sweet Cherries Halved
• ⅔ cups Sugar Use a little less if your cherries are very sweet, or a little more if they are very tart.
• 1 heaping tablespoon Cornstarch
• 5 or 6 Fresh Basil Leaves Coarsely chopped
• ½ cup Plain Yogurt
• ½ cup Heavy Whipping Cream
• 1 Vanilla Bean Seeds
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Lemon Zest
• 1 egg 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
• ¾ cup Whole Buttermilk
• 1 ½ cups Heavy Whipping Cream
• ½ cup Powdered Sugar
• a pinch or two Cream of Tartar

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 400 degrees Fahrenheit. This high temperature is essential for roasting the pitted sweet cherries. Grab a 9x9 baking dish and combine all the ingredients for the cherry sauce. Pour the mixture into the dish, ensuring the cherries are evenly coated.
2. Roast the cherries for about 30 to 40 minutes. Stir them every 10 to 15 minutes to ensure even cooking. You’re looking for the cherries to become soft and for the mixture to thicken. Once done, remove the dish from the oven and let it cool to room temperature.
3. Lower the oven temperature to 375 degrees Fahrenheit. Gather your two baking sheets and line them with parchment paper. This will prevent the shortcakes from sticking and make for easy cleanup.
4. In a medium bowl, whisk together the plain yogurt, heavy whipping cream, vanilla bean seeds, the pure vanilla extract, lemon zest, and egg. This mixture should be creamy and well-blended. Once combined, refrigerate until you're ready to use it.
5. Next, in a food processor, combine the all-purpose flour, sugar, baking powder, and baking soda. Pulse twice to mix. Then, add the frozen butter pieces. Pulse the mixture until it resembles coarse meal with no large chunks of butter left. This is key for a flaky texture!
6. Transfer the mixture to a large mixing bowl. Pour your yogurt mixture over the top and gently fold everything together. Be careful not to overmix; you want a raggedy dough to form. As you stir, you’ll see the flour start to absorb the moisture.
7. Once everything is combined, turn the dough out onto a lightly floured surface. Use your hands to shape the dough, working in any loose pieces. Roll it out into a rectangle about an inch thick. This thickness is crucial for proper baking.
8. Using a 3-inch biscuit cutter, cut the dough into circles. Place each circle onto your prepared baking sheets. Make sure to give them some space as they will expand while baking.
9. Bake the shortcakes in the center of the oven for approximately 10 to 12 minutes. Watch closely for the tops to turn lightly golden. Once done, remove them from the oven and let them cool for about 5 minutes.
10. While the shortcakes cool, prepare the buttermilk whipped cream. In a large bowl, combine all the ingredients and whisk on high speed with an electric mixer. Keep whisking until you achieve thick cream that forms soft peaks. If you notice it’s not thickening, a pinch or two of cream of tartar will help stabilize it.
11. Finally, it’s time to serve! Grab one of your warm shortcakes, and pile a generous scoop of whipped cream on top. Spoon over a few servings of the roasted cherry sauce, and if you like, garnish with fresh basil leaves. Enjoy every bite!

Notes

• Tip 1: To store leftovers, place the shortcakes in an airtight container. They can stay fresh in the fridge for up to three days. The cherry sauce should be stored separately to prevent the shortcake from getting soggy.
• Tip 2: You can freeze the unbaked shortcake dough for up to three months. Just roll out the dough, cut it into shapes, and freeze on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.
• Tip 3: This dessert pairs beautifully with a scoop of vanilla ice cream or a sprinkle of crushed pistachios for added crunch.
• Tip 4: Using high-quality vanilla and fresh cherries makes a noticeable difference in flavor. Opt for organic when possible.
• Tip 5: The shortcakes can be made a day in advance and stored in an airtight container. This allows the flavors to develop, and you’ll save time on the day you plan to serve.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.