Cherry Cobbler With Shortcake Topping Recipes

CHERRY COBBLER WITH SHORTCAKE TOPPING

Steps:

• Directions:
• Start with the shortcake topping:.
• Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
• Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
• With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
• Gather the dough together and transfer to a lightly floured work surface.
• With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
• With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
• Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
• Refrigerate at least 30 minutes or until needed.
• Now move on to the fruit filling.
• Preheat the oven to 375 degrees F. while you make the filling.
• In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
• Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
• Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
• Spoon the fruit mixture into the buttered pan.
• Dot its surface with the chilled butter.
• Arrange the chilled shortcake squares neatly on top of the filling in the pan.
• Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
• Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
• Remove from the oven and let it to settle at room temperature for at least 10 minutes.
• To serve:.
• Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
• Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
• Add a scoop of ice cream for each guest who would like one, and serve.

FRESH CHERRY SHORTCAKE

Steps:

• Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
• Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
• Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.