10 to 12 servings
30 to 35 minutes
- 2 1/2 cups (313 g) all purpose flour
- 1/4 cup (50 g) Redpath® Granulated Sugar
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) butter, frozen
- 1 cup + 2 tbsp (150 ml) buttermilk
- 2 tsp (10 ml) pure vanilla extract
For the egg wash:
- 1 large egg
- 1 tbsp (15 ml) water
- 1 tbsp (12 g) Redpath® Turbinado Sugar
For the filling:
- 3 cups (454 g) fresh or frozen pitted cherries
- 1/3 cup (67 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) lemon juice, freshly squeezed
- 2 tbsp (28 g) butter
- 1 tsp (5 ml) pure almond extract
- 1/4 tsp (2 g) salt
- 2 cups (480 ml) heavy cream
- 1/2 cup (60 g) Redpath® Icing Sugar, unsifted
Preheat oven to 425℉ (220℃). Lightly grease a 9-inch springform pan with baking spray. Line the bottom with a round of parchment paper. Flour the pan, shaking out the excess flour. Set aside.
In a large bowl, whisk together the all purpose flour, Redpath® Granulated Sugar, baking powder, baking soda, and salt until well combined.
Using a box grater, quickly grate the frozen butter into the dry ingredients. With a fork or hands, toss the butter into the dry ingredients.
In a large measuring cup, whisk together the buttermilk and vanilla extract.
Pour the buttermilk mixture into the dry ingredients. With a rubber spatula, mix until just combined; do not overmix or the shortcake will be tough.
Turn the dough out into the prepared springform pan. Gently and evenly pat the dough out to the edges of the pan.
Whisk together the egg and water. With a small pastry brush, lightly brush the top of the shortcake with the egg wash. Sprinkle the top with the Redpath® Turbinado Sugar.
Place into the preheated oven and bake for 25 to 30 minutes, or until deep golden in colour and when a skewer inserted into the centre of the shortcake comes out clean. Remove from oven and allow to cool in the pan for about 10 minutes. If necessary, gently loosen the edges from the pan with a small offset spatula or sharp paring knife.
For the filling:
In a medium pot or large skillet over medium-high heat, toss together the pitted cherries, the Redpath® Granulated Sugar, lemon juice, butter, pure almond extract, and salt. Cook and stir until sugar is dissolved and the cherries start to release their juices; about 1 minute. Cook for another 5 minutes or until juices are slightly reduced. Remove from heat and transfer to a bowl to cool completely.
Meanwhile, in the bowl of a stand mixer, using the whisk attachment, whip heavy cream with the Redpath® Icing Sugar until medium peaks form.
With a sharp serrated knife, slice shortcake in half horizontally. Spoon half of the whipped cream onto the bottom half. Spoon the cherries and some juices on top of the whipped cream. Top with the shortcake half. Mound the remainder of the whipped cream on top of the shortcake and spoon more cherries on top.
Present and serve sliced into wedges.
*Keep all ingredients for the shortcake as cold as possible for a fluffier and more tender final product. This can be done by placing the dry ingredients in the freezer when freezing the butter. This ensures that the butter doesn’t melt into the dry ingredients.
*If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (240 millilitres) of milk, whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe.
*Individual shortcakes can be made by (using a 2” round cutter), cut, placed onto a baking sheet and frozen. Remove frozen shortcakes from baking sheet and store in an airtight container for up to one month. Bake from frozen. Individual shortcakes should take about 15 to 20 minutes to bake from frozen. If baking the large shortcake from frozen, add about 5 minutes to the baking time.