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Gingered Cherry Shortcakes

August 22, 2011

Gingered Cherry Shortcakes

Gingered Cherry Shortcakes

I don’t know exactly what it is about shortcakes.  I love them.  They never let me down.  Up until a about a month ago I always thought of shortcakes as a strictly berry dessert.  I tried Gingered Blackberry Peach Shortcakes and that opened up a whole new world of shortcakes to me.  I am very happy that I tried a different variation of shortcakes because they really are the perfect dessert for many reasons.  Shortcakes are such a classic dessert.  It is casual food at its best.  This shortcake recipe uses a cream scone which is wonderful for absorbing all the juices of the cherries.  It has a rich buttery flavor, crisp exterior yet the inside is so light and fluffy.  I used fresh cherries for the filling this time with a little ginger because I love ginger and the flavor it adds to just about anything.  You could skip the ginger altogether but I highly recommend you don’t.



2 cups all purpose flour

1/4 cup white sugar

2 teaspoons baking powder

1/3 cup  cold butter cut into cubes

1 large egg, lightly beaten

1 teaspoon vanilla

1/4 cup  whipping cream

1/4 cup skim milk

To Prepare the Scones

Combine the dry ingredients into a bowl and whisk to remove any lumps.  With a pastry cutter, two knives or a fork incorporate the butter into the flour mixture to make a coarse corn meal like consistency.  Combine the egg, vanilla, whipping cream and milk and whisk.  Add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.  Then place the dough onto a lightly floured surface and knead the dough gently four or five times until combined.  Pat or roll the dough into a circle that is approximately 8 inches  round and about 3/4 inch  thick.  Take a mug or cookie cutter that is about 4 inches  round.  Cut out the rounds and place the shortcakes on the prepared baking sheet.

Egg Wash

1 large egg

1 tablespoon milk

Make your egg wash mixture with one egg and 1 tablespoon of milk and brush the tops of the shortbread with the egg wash.

Bake for approximately 15-20 minutes or until they are golden brown and a toothpick comes out clean.  Remove from oven and place them on a wire rack to cool.


2 lbs fresh cherries

Freshly squeezed lemon juice from one lemon

1/8 to 1/4 cup white sugar

1 inch fresh ginger, minced

To Prepare the Cherries

In a bowl combine the cherries, squeeze the lemon juice over the cherries and toss in the ginger.  Add the sugar and toss again to coat.  Place the cherries into the refrigerator to allow the juices to be pulled from the cherries, this will create a syrupy mixture for your shortcakes.  Allow to sit for at least 30 minutes.

Whipped Topping

1 cup (240ml) whipping cream

1 teaspoon vanilla

1 tablespoon (14 grams) white sugar

Chill the bowl and whisk of your electric mixer in the freezer.  Once chilled, remove from the freezer.  Place the whipping cream, vanilla and sugar and stir to combine.  Beat the mixture until stiff peaks form.  This can be done well in advance as the whipping cream will hold for several hours in the fridge. 

Assembling your shortcakes

Cut a shortcake in half and place the bottom half of the shortcake on a small plate.  Drizzle some of the cherry juice onto the bottom of the shortcake and then place some cherries on top.  Then top with the whipped cream and place the top half of the shortcake on top of the whipped cream.  Drizzle some more juice beside the assembled shortcake along with a few cherries to make your plate more presentable.  Serve straight away and enjoy!

Gingered Cherry Shortcakes

Gingered Cherry Shortcakes

The crimson color of the cherries makes for a wonderful presentation that everyone will love.  Here are a few different variations of shortcakes that I am quite fond of Strawberry Shortcakes, Wild Berry Shortcakes, and Gingered Blackberry Peach Shortcakes.

From our kitchen to yours,
Sydney Jones


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