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cherry blueberry shortcake
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5 from 2 reviews

Blueberry & Cherry Shortcake Recipe

Eileen Gray
A red, white and blue shortcake with a luscious berry compote. The shortcake biscuits are the perfect base for this summer treat.
Prep Time10 minutes
Bake Time7 minutes
Biscuit Making Time30 minutes
Total Time47 minutes
Servings:12 servings

Ingredients

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)

Assembly

Instructions

Compote

  • 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.

Assembly

  • Whip the cream with the sugar and vanilla. Split the Shortcakes, top with compote, cream and more compote

Notes

If working with cornstarch, stir the cornstarch with 1 tablespoon of the wine. Mix the rest of the wine with the cherries. Once the cherries come to a boil, allow them to cook until softened. Then stir in the cornstarch. Bring the mix back to a boil and cook until it begins to thicken. Remove from the heat and stir in the blueberries.

Nutrition

Serving: 1biscuit | Calories: 308kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 266mg | Potassium: 206mg | Fiber: 2g | Sugar: 18g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg