Chocolate Shortcakes with Sour Cherry Topping
Indulge in the perfect balance of rich chocolate and tangy fruit with these Chocolate Shortcakes with Sour Cherry Topping. These tender, cocoa-infused shortcakes are baked to perfection and paired with a vibrant, homemade sour cherry compote that's equal parts tart and sweet. The shortcakes are made effortlessly with a buttery dough, while the cherry topping comes together on the stovetop in minutes, thickened to the perfect consistency with a cornstarch slurry. Serve these dessert delights warm, layered with the juicy cherry topping and a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Whether for a special occasion or a weekend treat, this recipe combines simple ingredients with big flavors to create an unforgettable dessert experience. Perfect for chocolate lovers and fruit dessert enthusiasts alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 6 tablespoons Cold unsalted butter, cubed
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 cups Pitted sour cherries (fresh or frozen)
- 0.5 cup Granulated sugar (for topping)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 optional Whipped cream or vanilla ice cream (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
Add the cubed butter to the dry mixture. Use a pastry cutter or your fingers to break the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Slowly pour this mixture into the dry ingredients, stirring gently with a fork until the dough just comes together.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disk. Use a round biscuit cutter or a glass to cut out 6 shortcakes. Re-roll scraps if necessary.
Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until they are puffed and slightly firm to the touch. Let cool on a wire rack.
While the shortcakes are cooling, prepare the sour cherry topping. In a medium saucepan, combine the sour cherries and granulated sugar. Cook over medium heat until the cherries release their juices, about 5 minutes.
In a small bowl, mix the cornstarch with water until smooth. Gradually add this slurry to the saucepan, stirring constantly, and cook for 2-3 minutes until the mixture thickens. Remove from heat and let cool slightly.
To serve, split each shortcake in half horizontally. Spoon a generous amount of the sour cherry topping over the bottom half, then add a dollop of whipped cream or a scoop of vanilla ice cream if desired. Top with the other half of the shortcake and serve immediately.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 32.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
