Blueberry & Cherry Shortcakes are the perfect dessert to celebrate the red, white & blue. Rich biscuity shortcakes topped with a blueberry & cherry compote made with a hint of red-wine.
Shortcakes are one of my favorite summer desserts, especially for get-togethers. Shortcakes 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.
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 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 July and August roll around, I’m ready for fresh Peach Shortcakes.
What’s better than a party dessert that can be made ahead? Though the shortcakes come together quickly and can be made the day you’re serving them, you could choose to make them a few days before the party and freeze them. The compote can be made several days ahead. The day of the party all you need to do is re-warm the shortcakes and whip some cream. Super easy!
Blueberry & Cherry Compote
- 1# (about 4 cups) fresh Bing cherries
- 1 cup fresh blueberries
- 1/2 cup fruity red wine such as Pinot Noir or Zinfandel (Use fruit juice for alcohol-free version, reduce sugar to 2 tablespoons)
- 1/8 teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon pectin powder (or 1.5 teaspoons corn starch, see note)
- 2 cups (10 oz, 285 g) all-purpose flour
- 2 cups (9oz oz, 260 g) cake flour
- 1 teaspoon table salt
- 2 tablespoon baking powder
- 1/4 cup (2 oz, 55g) granulated sugar
- 2 stick unsalted butter (8 oz, 230 g), cold, cut into 1/4" slices
- 2 large eggs
- 1 1/2 cups (350ml) buttermilk
- Extra buttermilk and sugar for topping
- Heavy Cream
- 2 cups heavy Cream
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 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.
- 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.
- Preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper.
- Whisk together the flours, salt, baking powder and sugar. Toss the butter slices into the flour.
- Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk the eggs into the buttermilk. Pour the buttermilk into flour mixture. Toss the mixture with a spoon or spatula until it begins for form a dough. Turn the dough out onto a well floured surface and knead about 10-15 times to bring the dough together. This is a very wet dough so keep your hands well floured.
- Use your hands to pat dough to 3/4" thick. Cut rounds with a 2 1/2- 3" biscuit cutter. Reuse the scraps to cut remaining biscuits. Place the rounds on the sheet pan. Brush with buttermilk and sprinkle with granulated sugar. Bake until golden brown, 12 to 14 minutes (see note).
- Whip the cream with the sugar and vanilla. Split the Shortcakes, top with compote, cream and more compote
The shortcakes are best the day they are baked. But to work ahead you can freeze the shortcakes as soon as they are cooled. Defrost and rewarm in the oven before serving.
You might also like: