Quick Recipe Version (TL;DR)
Quick Ingredients
- Cherries: 1 lb (454 g) pitted cherries (fresh or frozen)
- Sugar: 1/2 cup (100 g) granulated sugar, plus 2 tbsp (25 g) for whipped cream
- Cornstarch: 1 tbsp
- Lemon: 1 tbsp fresh lemon juice + 1 tsp lemon zest
- Vanilla: 2 tsp vanilla extract, divided
- Flour: 2 cups (250 g) all-purpose flour
- Baking powder: 1 tbsp
- Salt: 1 tsp kosher salt
- Butter: 1/2 cup (113 g) cold unsalted butter, cubed
- Buttermilk: 3/4 cup (180 ml) cold buttermilk, plus 1 tbsp for brushing
- Cream: 1 cup (240 ml) cold heavy cream
Do This
- 1. Simmer cherries + sugar + lemon + cornstarch until glossy and thickened, 10–12 minutes; cool.
- 2. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
- 3. Mix flour + baking powder + salt; cut in cold butter until pea-sized.
- 4. Stir in cold buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 rounds.
- 5. Bake 14–16 minutes until tall and golden; cool 10 minutes.
- 6. Whip heavy cream + sugar + vanilla to soft peaks.
- 7. Split shortcakes, spoon cherry compote over, top with whipped cream, and serve right away.
Why You’ll Love This Recipe
- Classic comfort: tender, buttery shortcakes with crisp edges and a soft, flaky center.
- Big cherry flavor: a sweet-tart compote that tastes like pie filling, but fresher and brighter.
- Easy to time: the compote simmers while you make the dough, so dessert comes together fast.
- Make-ahead friendly: compote can be made days ahead; shortcakes can be baked earlier the same day.
Grocery List
- Produce: 1 lb (454 g) cherries (or frozen pitted cherries), 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, granulated sugar, cornstarch, baking powder, kosher salt, vanilla extract
Full Ingredients
Sweet-Tart Cherry Compote
- 1 lb (454 g) cherries, pitted (fresh or frozen; if frozen, no need to thaw)
- 1/2 cup (100 g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- Pinch of kosher salt
- 2 tbsp (30 ml) water
Buttery Shortcakes
- 2 cups (250 g) all-purpose flour, plus more for shaping
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tbsp (15 ml) cold buttermilk, for brushing the tops
Softly Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp vanilla extract
- Pinch of kosher salt
For Serving (Optional, but nice)
- Extra lemon zest, for a fresh finish
- Extra cherries, halved, for topping
Step-by-Step Instructions
Step 1: Make the cherry compote
In a medium saucepan, whisk together the granulated sugar and cornstarch. Add the cherries, lemon juice, lemon zest, vanilla, salt, and water. Set the pan over medium heat.
Cook, stirring frequently, until the cherries release their juices and the mixture comes to a gentle simmer. Continue to simmer for 10–12 minutes, stirring often, until the compote is glossy and thick enough to coat a spoon. If you want a more spoonable sauce, stop at 10 minutes; if you want a thicker, pie-filling-like compote, go the full 12 minutes.
Step 2: Cool the compote (so it doesn’t melt the cream)
Scrape the compote into a shallow bowl (it cools faster this way). Let it cool at room temperature for 15 minutes, then refrigerate until just warm or fully cold, about 15 minutes more.
You can assemble with slightly warm compote, but keep in mind it will soften the whipped cream faster.
Step 3: Preheat the oven and prep your pan
Arrange a rack in the center of the oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
If your kitchen is warm, pop the cubed butter in the freezer for 5–10 minutes while the oven preheats. Cold butter = flakier shortcakes.
Step 4: Mix the dry ingredients for the shortcakes
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Step 5: Cut in the butter
Add the cold cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour until most pieces are pea-sized, with a few slightly larger flakes (those larger bits help create layers).
Try to work quickly so the butter stays cold.
Step 6: Add buttermilk, shape, and cut
Pour in the 3/4 cup (180 ml) cold buttermilk. Stir gently with a fork just until a shaggy dough forms and there are no large dry pockets. Do not overmix.
Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, pat it back down to 1 inch thick, and repeat the fold once more (this quick folding helps create flaky layers).
Pat the dough to 1 inch thick again. Cut 6 shortcakes using a 3-inch (7.5 cm) round cutter. Press straight down (don’t twist), so the shortcakes rise tall. If needed, gather scraps gently and cut additional rounds.
Place the shortcakes on the prepared baking sheet, spaced about 2 inches apart. Brush the tops with 1 tbsp (15 ml) buttermilk.
Step 7: Bake until tall and golden
Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden brown and the sides look set (not wet). A tester inserted into the center should come out clean.
Cool the shortcakes on the baking sheet for 10 minutes before slicing. Warm is great; piping hot can make the whipped cream slide right off.
Step 8: Whip the cream and assemble
In a chilled bowl, combine the heavy cream, sugar, vanilla, and salt. Whip with a hand mixer or whisk until soft peaks form, about 2–4 minutes with a hand mixer (timing varies by speed and bowl temperature). Soft peaks look fluffy and hold a gentle curl; stop before it gets stiff or grainy.
To serve, split each shortcake horizontally. Spoon a generous layer of cherry compote on the bottom half, add a big dollop of softly whipped cream, then cap with the top half. Finish with a little extra compote on top if you like.
Pro Tips
- Keep ingredients cold for the best rise: cold butter and cold buttermilk create steam in the oven, which helps the shortcakes puff and turn flaky.
- Don’t twist the cutter: twisting seals the edges and can prevent a tall rise. Press straight down and lift straight up.
- Adjust compote thickness: simmer a little longer for a thicker compote, or stir in 1–2 tbsp water after cooking if it gets too thick once cooled.
- Soft peaks are the goal: softly whipped cream looks swoopy and luxurious and spreads easily. If you go too far, it can taste buttery.
- Taste your cherries: if they’re very tart, add an extra 1–2 tbsp (12–25 g) sugar while simmering; if very sweet, add an extra 1 tsp lemon juice.
Variations
- Almond-cherry shortcake: add 1/2 tsp almond extract to the compote and 1/4 tsp almond extract to the whipped cream.
- Brown sugar shortcakes: swap the 2 tbsp (25 g) granulated sugar in the shortcakes for 2 tbsp (30 g) packed light brown sugar for a deeper, caramel note.
- Chocolate-cherry: add 2 tbsp (12 g) unsweetened cocoa powder to the shortcake dry mix (reduce flour by 2 tbsp / 16 g) and serve with extra compote.
Storage & Make-Ahead
Cherry compote: Cool completely, then store in an airtight container in the refrigerator for up to 5 days. Rewarm gently in the microwave in 15-second bursts or on the stovetop over low heat, adding a splash of water if needed.
Shortcakes: Store baked shortcakes airtight at room temperature for up to 2 days. Refresh in a 300°F (149°C) oven for 6–8 minutes to bring back a just-baked texture. For longer storage, freeze airtight for up to 2 months; thaw at room temperature and rewarm.
Whipped cream: Best made and used the same day. If needed, store covered in the refrigerator for up to 24 hours and gently re-whisk by hand to restore softness.
Best assembly plan: Make compote ahead, bake shortcakes the day of, whip cream right before serving, and assemble at the last minute for the cleanest layers.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/6 of recipe): 510 calories, 29 g fat, 58 g carbs, 6 g protein, 2 g fiber, 28 g sugar, 520 mg sodium.
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