Recipes

Amaretto Cherry Shortcakes

June 30, 2015

RECIPE: Amaretto Cherry Shortcakes

At my new job I make biscuits. Lots and lots and lots of biscuits. Biscuits everyday. And they are freakishly delicious. It’s also now officially Summer. So that got me thinking about different kinds of Summer-y desserts. Naturally, I thought of strawberry shortcakes because, hello, they are the perfect sweet treat for a steamy summer evening. Yet, I found that to be a bit pedestrian…not that I would EVER turn down strawberry shortcake…well, I might…but certain circumstances would need to happen…like I’m out of Lactaid or I am just absolutely stuffed from dinner of I’ve decided to just hate life in general. Then I started thinking about what else I could include as the fruit du jour for the cakes.

Amaretto Cherry Shortcakes

On one of my many trips to the new market downtown, it finally hit me…or it bumped me…literally. I swerved to move out of the path of an oncoming carriage and bumped into the display of cherries. Fresh cherries. Giant bags of cherries, waiting to be plucked and devoured. I’ve enjoyed many days/nights in the summer feasting on cherries. You think you’ll have just one and then before you know it, you’ve had 50 and your lips and fingers are stained red and all you’re left with is a bowl of pits and stems.

Cherries! Yes! That was it. Cherry shortcakes. Mmmmm. My mouth began watering at the very thought. So I grabbed a bag and headed home, determined to come up with something tasty.

Amaretto Cherry Shortcakes

Now, I cannot tell a lie. The downside to cherries is the pits. While they do have these cool inventions that pit cherries for you…known colloquially as a cherry pitter (I wonder if sarcasm comes across on here…) I don’t own one. For as often as I need to pit cherries, spending the money on one just doesn’t seem worth it to me. Usually I just eat them like little candies where you try and hide the wrappers and change the bowl to make it look like you didn’t eat nearly as many as you did. But they’re cherries, you shouldn’t feel THAT guilty. Anyways, for this I knew I needed to pit the cherries. It might have been in school, but honestly, I can’t fully remember, but I heard mentioned once that a pastry tip for a piping bag would work. I figured why not give it a shot. I’ve got plenty hanging around.

Biscuits!

Set the pastry tip on your countertop (I put down some layers of paper towels first) so that it stands up. Then you pluck off the stem and where the stem came out, plunge it down onto the tip. The pit pops right out. Then, since most of the work is done, just go ahead and rip the cherry in half. Easy peasy. But also messy. Make sure to wear clothes you don’t care all that much about (or be set to do laundry right away).

The last bit of thought process I had with this whole…process…was a bit more in the flavor department. Every single time I have a sip of Amaretto, I get a little hint of maraschino cherry flavor. That’s when I decided I should mix in some amaretto with the cherries (and then, of course, the whipped cream). What a heavenly combination that turned out to be. They taste like fresh cherries with a hint of almond…not that sickly sweet candy flavor of bright red maraschinos.

Amaretto Cherry Shortcakes

I ended up buying more than 1 pound of cherries because cherries. So with what was leftover, I pitted them, piled them all into a mason jar and covered them all in amaretto. So now I’m going to wait about a month before I eat one or make a delicious Manhattan with one. So buy more and do that…and then in a month or two I’ll have a Manhattan recipe on here…I hope.

Cherry Amaretto Shortcakes
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A cloud of whipped cream piled over a fluffy biscuit that's topped with sweet cherries and almond liqueur.
Servings Prep Time
12 shortcakes 1 hour
Cook Time Passive Time
25 minutes 12 hours
Servings Prep Time
12 shortcakes 1 hour
Cook Time Passive Time
25 minutes 12 hours
Cherry Amaretto Shortcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A cloud of whipped cream piled over a fluffy biscuit that's topped with sweet cherries and almond liqueur.
Servings Prep Time
12 shortcakes 1 hour
Cook Time Passive Time
25 minutes 12 hours
Servings Prep Time
12 shortcakes 1 hour
Cook Time Passive Time
25 minutes 12 hours
Ingredients
Amaretto Cherries
Biscuits
Amaretto Whipped Cream
Servings: shortcakes
Units:
Instructions
Amaretto Cherries
  1. Combine all three ingredients in a bowl and mix until no dry powdered sugar remains. Cover with plastic (or store in a covered container) and place in fridge overnight.
Biscuits
  1. Preheat oven to 375ºF.
  2. In a large bowl, combine the flour through the baking powder with a whisk.
  3. Next, you'll want to chop the butter into small pieces. If you have a bench scraper, it will be your best friend for this. I cut lengthwise twice (to make three "columns" of butter) and then rotate to an uncut side and do two more cuts the same way. Then, starting at one ends, I cut down about a 1/4" all the way down until you've got a big pile of tiny pieces of butter. Do this for all three sticks and add the butter to the flour mixture.
  4. Use your hands to mix in the butter, breaking up and pieces stuck together. Get each and every pieces coated with flour. If the pieces are too big (you want about pea size chunks), use a couple knives or a pastry blender to cut the butter into even smaller pieces.
  5. In a large bowl, whisk together the yogurt and the buttermilk. Dump the flour and butter mixture in with the buttermilk mixture. Use a spatula or wooden spoon to gently stir the dough together. You don't want to press down to much. Just mix until the dough looks very shaggy and they're aren't any clumps of yogurt or buttermilk. Grab a small handful of the dough and give it a light squeeze. If it holds together, it's ready.
  6. Dump the dough out onto your work surface (no flour) and knead lightly until the dough fully comes together. It won't be perfectly smooth. You only need to do this (no pun intended) a few times…NOT a few minutes.
  7. If you find the dough to be sticky, dust the work surface and the dough with a little bit of flour. I like to pat it out with my hands since it's such a small amount, but you can use a rolling pin. Evenly pat the dough out till it's about 1 1/4" thick.
  8. Lightly flour a 2 3/4" biscuit cutter and use to cut out the biscuits. Place on a parchment or silpat lined baking pan. When you run out of dough to cut, lightly knead together and repeat. You should end up getting about 12 biscuits.
  9. Bake in oven for about 25 minutes, rotating halfway through. When they are done, they will be lightly golden on top and nicely browned on the bottom. Remove from oven and let cool on tray.
Amaretto Whipped Cream
  1. Add all ingredients to the bowl of a stand mixer. Attach the whisk attachment and turn on low speed speed. Slowly increase the speed as the mixture thickens until you've reached the highest setting (this will help prevent splashing).
  2. Whip until the cream holds it's shape, but is still soft. If it looks a little curdled (which just means it's been over whipped) or you've whipped too long, just add in more heavy cream and whip until you've reached the right consistency.
Assembly
  1. To assemble, cut the biscuit in half and spoon the whipped cream over one half. Spoon some cherries and the juices that have collected over the whipped cream. Top with the other biscuit half.
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