Plum and Cherry Shortcakes
Shortcake is the ultimate summer dessert. If you’re used to making it with strawberries, check out this version featuring plums and cherries. This recipe uses a classic shortcake dough, which is closer to a scone than a cake. For added indulgence, the filling not only includes whipped cream and fresh fruit, but also a plum […]
Ingredients
- 1 1/2 cups (255 g) ripe but firm plums, pitted and cubed (about 2 to 3 plums)
- 1 cup (150 g) fresh cherries, pitted and halved
- 1/2 cup (105 g) sugar
- 1 tbsp (15 ml) lemon juice
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/3 cup (70 g) sugar, plus more for sprinkling
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 3/4 cup (180 ml) 10% plain yogurt
- Milk, for brushing
- 1 1/2 cups (375 ml) 35% whipping cream
- 2 tbsp sugar
- 1/2 tsp (2.5 ml) vanilla
- 2 ripe but firm plums, pitted and thinly sliced
- 16 fresh cherries, pitted and halved
Instructions
- In a small pot, bring all of the ingredients to a boil. Simmer over medium heat for 5 minutes or until the plums are tender and the liquid is thick and syrupy. Transfer to a bowl and let cool. Cover and refrigerate until completely chilled, about 2 hours.
Shortcake is the ultimate summer dessert. If you’re used to making it with strawberries, check out this version featuring plums and cherries. This recipe uses a classic shortcake dough, which is closer to a scone than a cake. For added indulgence, the filling not only includes whipped cream and fresh fruit, but also a plum and cherry compote.