Blueberry & Cherry Shortcake is the perfect dessert to celebrate the red, white & blue. This shortcake recipe brings together rich biscuits, a blueberry & cherry compote made with a hint of red-wine and a mound of vanilla whipped cream on top.
Shortcakes are one of my favorite summer desserts, especially for get-togethers. Shortcake Biscuits are similar to buttermilk biscuits, but the addition of a couple of eggs makes them a little lighter and more cakey than a plain biscuit. That lighter texture is perfect for absorbing the delicious fruit juices.
Beyond Strawberry Shortcake – Shortcake can change with the seasons.
While the basic elements of shortcake are consistent, this one recipe can be made with different fruits as the summer goes on.
When we get local strawberries in the late spring and early summer, it’s the time for classic Strawberry Shortcake or Strawberry Rhubarb Shortcakes.
By early July it’s time for cherries and blueberries. Red cherries, blueberries and white cream make Blueberry & Cherry Shortcakes the perfect treat for July 4th parties.
By the time August rolls around, I’m ready for fresh Peach Shortcakes.
Shortcake is the perfect make-ahead dessert.
- Though the shortcakes come together quickly and can be made the day you’re serving them, you can to make them a few days (or weeks) before the party and freeze them. Defrost and reheat in the oven to revive the texture.
- The compote can be made several days ahead and refrigerated.
- The day of the party all you need to do is re-warm the shortcakes and whip some cream.
- Set out the biscuits, filling and cream and allow guests to build their own Shortcake.
- If you’re not hosting a party, make the shortcakes and freeze any leftovers for later.
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Blueberry & Cherry Shortcake
Blueberry & Cherry Compote
- 16 oz dark cherries (2 cups)
- 4 oz red wine (1/2 cup)
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 oz granulated sugar (1/4 cup)
- 1 teaspoon pectin powder (or 1.5 teaspoons corn starch, see note)
- 6 oz blueberries (1 cup)
- Stem and pit the cherries. Combine the cherries, wine, pepper, lemon juice, sugar and pectin in a small saucepan. Cook over medium high heat until it comes to a boil.16 oz dark cherries, 4 oz red wine, 1/8 teaspoon black pepper, 1 teaspoon lemon juice, 2 oz granulated sugar, 1 teaspoon pectin powder
- Reduce the heat to medium and cook until the cherries soften but still hold their shape, about 5-7 minutes. Remove from the heat and pour into a small bowl. Immediately stir in the blueberries. Cover and refrigerate until completely cooled.6 oz blueberries
- Whip the cream with the sugar and vanilla. Split the Shortcakes, top with compote, cream and more compote16 oz heavy cream, 2 oz granulated sugar, 1 tablespoon vanilla extract, 12 Shortcake Biscuits
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