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a plated cherry shortcake consists of cherry compote and whipped cream in between two layers of shortcake biscuit

bourbon cherry shortcake with brown sugar whipped cream

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Cherry shortcake is bursting with floral summer cherries and a smoky echo of sweet bourbon, while the gentle warmth of brown sugar kissed cream balances flavor as it luxuriates in between rich layers of buttery shortcake biscuits. 

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

for the cherry compote:

  • 1 pound fresh cherries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup water
  • 2 tablespoons bourbon
  • 1 tablespoon cornstarch + 2 tablespoons water

for the shortcakes:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons vanilla bean paste
  • 1/2 cup buttermilk
  • 6 tablespoons butter, frozen
  • Coarse sugar, as needed for topping

for the brown sugar whipped cream:

  • 3 tablespoons brown sugar + 1 tablespoon warm water
  • 1 teaspoon vanilla paste
  • 1 cup heavy whipping cream

Instructions

  1. Make the bourbon cherry compote, then set it aside to cool as you work on the shortcakes. Start by preheating your oven to 425℉ then whisk the flour, baking powder, baking soda, salt, and granulated sugar together in a large mixing bowl. Set aside.several different dry ingredients are whisked together in a metal mixing bowl.
  2. Whisk the vanilla paste (or extract) into the buttermilk. Set asidevanilla paste streaks through buttermilk as they are whisked together in a small bowl
  3. Grate the frozen butter on the largest holes on a box grater. Add it to the bowl with the flour mixture. a pile of grated butter sits atop of a mixing bowl of dry ingredients
  4. Work the frozen butter shreds into the flour mixture using a spoon at first, then gently with your hands if needed. You’re looking to end up with a loose, shaggy mixture that has butter flecks of varying sizes; those bits are what make the biscuits soft and fluffy!a lumpy flour mixture in a mixing bowl
  5. Form a well in the center of the buttery flour mixture, then pour the vanilla-buttermilk mixture into it. Stir gently until loosely combined, taking care not to overmix.a buttermilk and vanilla mixture is poured into the center of the dough mixture
  6. Shape the dough into a rough ball. You can use your hands to fold and press it a few times, but you don’t want to knead it like bread dough. Handling it as little as possible will help make sure your shortcakes stay soft and tender. the shortcake dough is fully combined and formed into a shaggy ball
  7. Divide the dough into 4 pieces of the same size, then gently shape each into a ball and arrange them on a parchment paper lined baking sheet. Pat the dough balls down just slightly, then sprinkle the top of each with coarse sugar.4 rounds of shortcake dough are arranged on a baking sheet and sprinkled with raw sugar
  8. Bake the shortcakes for 12-15 minutes, until golden brown and completely set. Take a look at the cracks and crevices on the top of each biscuit; if they are completely dry inside, that’s a great sign they’re done! Remove your biscuits from the oven and transfer them to a wire rack to cool completely.the fully baked shortcake biscuits have a rustic shape and deep golden brown edges
  9. Dissolve the brown sugar in the warm water, then stir in the vanilla paste.a brown syrupy mixture is stirred together in a small mixing bowl
  10. Whip the heavy cream for about a minute, just until it starts holding some air and looking floofy, then drizzle in the brown sugar-vanilla syrup. the brown sugar syrup is added to a mixing bowl of partially whipped heavy creamy
  11. Finish whipping the cream until it holds soft peaks. Look how luxurious 😍the fully whipped brown sugar whipped cream has soft peaks and flecks of vanilla throughout
  12. Slice your fluffy shortcake biscuits in half and get the toppings ready.the bottom half of a shortcake biscuit rests on a glass plate near bowls of cherry compote and whipped cream
  13. Spoon some bourbon cherry compote onto each bottom half.richly colored bourbon cherry compote is spooned onto the shortcake half
  14. Dollop with brown sugar whipped cream. a dollop of brown sugar whipped cream is placed atop the cherries
  15. Finish with the top half of the biscuit and enjoy immediately!the top half of the biscuit completes the bourbon cherry shortcake

Notes

  • Click through to find the Step-by-Step instructions for the Cherry Compote. This is a great component to make in advance and either keep it in the fridge for up to 5 days, or store in the freezer for up to 3 months, then warm it gently in a small pot over low heat before serving. 
  • I tested a version of these shortcake biscuits where I simply dropped the batter onto the baking sheet without any shaping, and found that they cooked unevenly. I found that even just the slightest bit of shaping and gentle flattening gives them the best texture! 
  • Author: Kelly
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Cakes

Nutrition

  • Serving Size:
  • Calories: 516
  • Sugar: 37 g
  • Sodium: 487.5 mg
  • Fat: 24.2 g
  • Carbohydrates: 67.3 g
  • Protein: 5.7 g
  • Cholesterol: 66.1 mg

Find it online: https://crescentmoonkitchen.com/bourbon-cherry-shortcake/