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Cherry Shortcakes with Amaretto Whipped Cream Recipe

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4 from 69 reviews

  • Author: Amina
  • Total Time: 1 hour 26 minutes
  • Yield: 8 servings

Description

Delight in the summery elegance of Cherry Shortcakes with Amaretto Whipped Cream. Fresh sweet cherries are macerated with sugar to bring out their juices and flavor, nestled between tender, buttery shortcakes made from scratch, and topped with a fluffy, aromatic whipped cream infused with amaretto liqueur. This classic dessert combines flaky, golden shortcakes with juicy cherries and rich cream to create a perfect balance of textures and tastes – ideal for a festive gathering or an indulgent treat.

Ingredients

Cherries

  • 1 ½ pounds fresh sweet cherries (pitted and halved)
  • 2-3 Tablespoons granulated sugar

Shortcakes

  • 2 cups (250g) all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tablespoon baking powder (aluminum-free recommended)
  • ¼ teaspoon fine salt
  • 6 Tablespoons cold unsalted butter (cut into ½-inch pieces)
  • ¾ cup cold heavy cream (plus extra for brushing tops)
  • ¼ cup cold milk
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Turbinado sugar (for sprinkling tops, optional)

Amaretto Whipped Cream

  • 1 cup cold heavy cream
  • 2 Tablespoons amaretto liqueur (ideally chilled)
  • 3 Tablespoons confectioners’ sugar (sifted)

Instructions

  1. Macerate Cherries: In a bowl, stir the pitted and halved cherries with 2 tablespoons of granulated sugar. If cherries are not very sweet, add one more tablespoon. Cover and refrigerate for at least one hour, or up to overnight to allow the cherries to release their juices.
  2. Prepare Dry Ingredients: In the bowl of a food processor, combine flour, ¼ cup granulated sugar, baking powder, and fine salt. Pulse for 8-10 seconds to mix the dry ingredients thoroughly.
  3. Cut in Butter: Scatter the cold butter pieces over the dry mixture in the food processor and pulse in short one-second bursts 5-6 times until the butter breaks into small pieces about the size of pencil erasers.
  4. Add Liquids and Extracts: Pour in the chilled cream, cold milk, vanilla extract, and almond extract. Pulse in 15-20 one-second bursts until the dough starts to clump together and then forms a cohesive mass.
  5. Shape Dough: Turn the dough onto a floured work surface. Gently press it into a roughly one-inch thick rectangle, handling it minimally to avoid toughening. Use a sharp knife to cut the dough into eight equal squares.
  6. Chill Dough: Arrange the squares evenly spaced on a parchment-lined baking sheet. Place the sheet in the freezer for 10-15 minutes while preheating the oven to 400°F (200°C).
  7. Prepare for Baking: Remove the baking sheet from the freezer. Brush the tops of each shortcake with a little cold cream and sprinkle with turbinado or granulated sugar, if desired, for a sparkling crust.
  8. Bake Shortcakes: Bake on the middle rack of the preheated oven for 13-16 minutes until the tops are golden brown and the shortcakes are set to the touch.
  9. Cool Shortcakes: Allow the shortcakes to cool on the baking sheet for 5-10 minutes, then transfer them carefully to a wire rack to cool completely.
  10. Make Amaretto Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, combine cold heavy cream, chilled amaretto liqueur, and sifted confectioners’ sugar. Beat on high speed for 2-3 minutes or until stiff peaks form.
  11. Assemble and Serve: Carefully slice each shortcake in half lengthwise with a serrated knife. Spoon a generous amount of the macerated cherries onto the bottom half, add dollops of the amaretto whipped cream, and place the top half over the filling. Serve immediately for the best texture and flavor.

Notes

  • For best flavor, refrigerate the cherries overnight to maximize maceration and juice release.
  • Use cold ingredients and minimal handling of dough to ensure flaky, tender shortcakes.
  • Turbinado sugar adds a nice crunch and sparkle to the shortcake tops but is optional.
  • Chilling the dough before baking helps maintain shape and results in evenly baked shortcakes.
  • Amaretto liqueur adds a subtle almond flavor; omit or substitute with almond extract for a non-alcoholic version.
  • Serve the shortcakes the same day they are assembled to preserve texture and freshness.
  • Prep Time: 20 minutes (plus chilling time for cherries and dough)
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cherry-shortcakes-with-amaretto-whipped-cream-recipe/