Quick Recipe Version (TL;DR)
Quick Ingredients
- Flour: 2 cups (260 g) all-purpose flour
- Cocoa: 1/4 cup (25 g) unsweetened cocoa powder
- Sugar: 1/4 cup (50 g) granulated sugar
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Butter: 1/2 cup (113 g) cold unsalted butter
- Buttermilk: 1 cup (240 ml) cold, plus 1 tbsp for brushing
- Cherries: 4 cups (about 600 g) frozen dark sweet cherries
- Cherry filling sugar: 1/3 cup (67 g)
- Cornstarch: 1 1/2 tbsp
- Lemon juice: 1 tbsp
- Vanilla: 1 tsp
- Kirsch (optional): 1 tbsp
- Heavy cream: 1 1/2 cups (360 ml) cold
- Powdered sugar: 3 tbsp (24 g)
- Vanilla for cream: 1 tsp
Do This
- 1) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
- 2) Simmer cherries + sugar + lemon; thicken with cornstarch slurry; finish with vanilla (and kirsch if using). Cool.
- 3) Whisk flour + cocoa + sugar + baking powder + salt; cut in cold butter.
- 4) Stir in cold buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
- 5) Bake 15–17 minutes. Cool 10 minutes.
- 6) Whip cream + powdered sugar + vanilla to medium peaks.
- 7) Split biscuits; layer cherries + juices + whipped cream; serve right away.
Why You’ll Love This Recipe
- It has that classic Black Forest vibe: chocolate, cherries, and clouds of vanilla-scented whipped cream.
- The warm cherry juices soak slightly into the chocolate biscuit for a bakery-style shortcake bite.
- No fussy cake layers: the biscuits are quick, sturdy, and easy for home bakers.
- You can prep the cherry filling ahead, then assemble in minutes for guests.
Grocery List
- Produce: 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, unsweetened cocoa powder, granulated sugar, powdered sugar, baking powder, kosher salt, cornstarch, vanilla extract
- Frozen: dark sweet cherries (or tart cherries, see Variations)
- Optional: kirsch (cherry brandy) or 1 tsp almond extract
Full Ingredients
Chocolate-Tinged Biscuits
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup (240 ml) cold buttermilk
- 1 tbsp cold buttermilk (for brushing tops)
Cherry Layer (Cherries + Juices)
- 4 cups (about 600 g) frozen dark sweet cherries, not thawed
- 1/3 cup (67 g) granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tbsp cornstarch
- 2 tbsp cold water (to make a slurry with the cornstarch)
- 1 tsp vanilla extract
- 1 tbsp kirsch (optional, stir in off-heat)
Whipped Cream
- 1 1/2 cups (360 ml) cold heavy cream
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of kosher salt
Optional for Serving
- 1–2 tbsp shaved dark chocolate
- Extra cherry juices from the pan (spoon over the top)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Set a rack in the center of the oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
If you want the whipped cream to come together faster later, place a metal mixing bowl (and beaters) in the refrigerator now.
Step 2: Cook the cherries into a juicy filling
In a medium saucepan over medium heat, combine the frozen cherries, sugar, and lemon juice. Cook, stirring frequently, until the cherries release their juices and the mixture comes to a simmer, about 6–8 minutes.
In a small bowl, whisk the cornstarch with 2 tbsp cold water to make a smooth slurry. Pour the slurry into the simmering cherries and stir constantly until the juices thicken to a glossy sauce, about 1–2 minutes.
Remove from heat and stir in the vanilla and kirsch (if using). Transfer to a bowl to cool while you make the biscuits. The filling should be thick but still spoonable, with plenty of dark red juices.
Step 3: Mix the dry ingredients for the chocolate biscuits
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until the cocoa is evenly distributed and there are no visible streaks.
Step 4: Cut in the cold butter and add buttermilk
Add the cold butter cubes to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized bits of butter still visible (those bits make the biscuits tender and layered).
Pour in the 1 cup (240 ml) cold buttermilk. Stir gently with a fork or spatula just until you have a shaggy dough and no dry flour remains. Do not overmix; the dough should look a little rough.
Step 5: Shape, cut, and bake
Lightly flour a work surface. Turn out the dough and gently pat it into a rectangle about 1 inch (2.5 cm) thick. If the dough feels sticky, dust the top lightly with flour.
Cut 6 biscuits using a 3-inch (7.5 cm) round cutter (or cut into 6 equal squares with a knife). Press straight down without twisting for better rise. Place biscuits on the prepared baking sheet with at least 2 inches of space between them.
Brush the tops with 1 tbsp buttermilk. Bake at 425°F (220°C) until the tops look set and the biscuits have risen, about 15–17 minutes. Let cool on the pan for 10 minutes (they’re easiest to split when slightly warm, not hot).
Step 6: Whip the cream to soft, spoonable peaks
In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer (or stand mixer) on medium-high speed until you get medium peaks, about 2–4 minutes. It should hold its shape but still look creamy and soft.
Step 7: Split and build the Black Forest–style shortcakes
Using a serrated knife, split each biscuit in half horizontally. Place the bottom halves on plates.
Spoon a generous layer of warm or room-temperature cherries over each bottom half, making sure to include plenty of the thick cherry juices so they soak slightly into the chocolate biscuit.
Add a big dollop (or piped swirl) of whipped cream. Set the top half of the biscuit on (or slightly off to the side for a taller look), then finish with more cherries, more cherry juices, and another spoonful of whipped cream. If you like, sprinkle with shaved dark chocolate.
Serve immediately for the best contrast of tender biscuit, juicy cherries, and fluffy cream.
Pro Tips
- Keep everything cold for taller biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise.
- Don’t overwork the dough: Mix just until no dry flour remains. Overmixing makes biscuits tough.
- Control cherry thickness: If the filling is too thick, stir in 1–2 tbsp water. If it’s too thin, simmer 1–2 minutes longer.
- Cool the cherry filling slightly before assembling: Hot filling can melt the whipped cream fast; warm is perfect.
- Twist-free cutting matters: Press the cutter straight down to avoid sealing the edges, which can limit rise.
Variations
- Classic Black Forest kick: Use 2 tbsp kirsch total (1 tbsp in cherries, 1 tbsp drizzled over split biscuits before layering).
- Tart cherry version: Swap in frozen tart cherries and increase sugar to 1/2 cup (100 g).
- Chocolate-chunk biscuits: Fold 1/2 cup (85 g) mini chocolate chips into the dry ingredients before adding buttermilk.
Storage & Make-Ahead
Best day-of: These are at their peak right after assembling.
Make ahead: Cook the cherry filling up to 3 days ahead and refrigerate in an airtight container. Rewarm gently on the stove over low heat or in the microwave in 15-second bursts, stirring between.
Biscuits: Bake up to 1 day ahead. Store airtight at room temperature. Rewarm in a 300°F (150°C) oven for 6–8 minutes before splitting.
Whipped cream: Whip up to 4 hours ahead and refrigerate covered. If it softens, whisk briefly by hand to revive. Avoid fully assembled leftovers (they get soggy), but if you do have them, refrigerate and eat within 24 hours.
Nutrition (per serving)
Approximate, based on 1 of 6 servings: 520 calories, 28 g fat, 60 g carbs, 7 g protein, 28 g sugar, 380 mg sodium.
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