My Summer Cherry Memory
I still laugh at that day. My grandson and I picked cherries. We ate more than we saved. Our fingers were stained red for hours. It was pure joy.
That’s why this recipe matters. It captures a happy moment. You turn simple fruit into a celebration. What’s your favorite summer food memory? Tell me in the comments.
Why We Macerate Cherries
Macerate is a fancy word. It just means to soak with sugar. The sugar pulls out the cherry juice. It makes a sweet, shiny syrup.
Doesn’t that smell amazing? The cherries get softer and sweeter. This step matters because it builds flavor. The syrup soaks into the shortcake later. It’s a little kitchen magic.
The Secret to Flaky Shortcake
Keep your butter cold. I pop it in the freezer for a minute. Use your fingers to pinch it into the flour. You want little crumbles.
Those butter bits melt in the hot oven. They create steam. That steam makes little pockets. That’s what gives you a flaky, tender cake. Fun fact: This same trick works for pie crust and biscuits!
Sweet, Salty, and Perfect
Now for the best part. You sprinkle flaky salt on top. It seems odd, right? Salt on a sweet dessert. But trust me.
The salt makes the chocolate taste richer. It balances the sweet cherries. Every bite has a little sparkle. Do you prefer sweet or salty snacks? I’m a salty fan myself.
Whipped Cream in a Flash
My mixer broke once. I had to whisk the cream by hand. My arm was so tired! Now I use a simple hand mixer.
The almond extract is my special touch. It smells like a bakery. It pairs so well with cherries. Have you ever tried flavoring your whipped cream? What’s your favorite add-in?
Putting It All Together
Let the shortcakes cool just a bit. They are still warm inside. Then you can split them open. The steam smells so good.
Pile on the cream and cherries. Let that ruby syrup drip down the sides. Eat it right away. The mix of warm cake and cool cream is heaven. This is how you make an ordinary day special.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cherries, pitted | 1 pound | For the cherries |
| White sugar | 2 tablespoons | For the cherries |
| All purpose flour | 1 cup | For the shortcake |
| Sugar | 2 tablespoons | For the shortcake, plus more for sprinkling |
| Baking powder | 2 teaspoons | For the shortcake |
| Kosher salt | Pinch | For the shortcake |
| Semi-sweet chocolate chunks or chips | 1/3 cup | For the shortcake, plus a few more for the tops |
| Unsalted butter, cold, cubed | 4 tablespoons | For the shortcake |
| Heavy cream | 1/3 cup | For the shortcake, plus more for brushing |
| Flaky sea salt | 1/2 teaspoon | For the shortcake |
| Heavy whipping cream | 1 2/3 cups | For the whipped cream |
| White sugar | 3 tablespoons | For the whipped cream |
| Almond extract | 1 teaspoon | For the whipped cream |
My Chocolate Cherry Shortcake Secret
Hello, my dear! Come sit. Let’s make something special. This shortcake is my favorite summer treat. It mixes chocolate, cherries, and a little salt. Doesn’t that sound amazing? I first made it for my grandson’s birthday. He still asks for it every year. I love how the kitchen smells like warm chocolate and sweet fruit. It feels like a hug in dessert form. Let’s get our bowls ready. I’ll tell you the story as we go.
Step 1: Prep the Cherries
First, we wake up the cherries. Pit them and toss them with sugar. This makes them juicy and sweet. Let them rest in the fridge. They’ll make a lovely syrup. I use a paperclip to pit cherries sometimes. It works in a pinch! (Hard-learned tip: Use dark red cherries. The lighter ones turn brown too fast.)
Step 2: Make the Dough
Now, the shortcake dough. Whisk the dry things in a big bowl. Add the cold butter cubes. Use your fingers to pinch it all together. You want little butter bits left. They make the cake flaky. Stir in the cream just until it comes together. The dough will be sticky, and that’s perfect.
Step 3: Shape & Top
Pat the dough into a square on your baking sheet. Wet your hands first. It keeps the dough from sticking. Cut it into pieces, but don’t separate them. We bake them as one big, friendly group. Press extra chocolate on top. Brush with cream and sprinkle with sugar and that flaky salt. The salt is the magic part. It makes the chocolate sing!
Step 4: Bake & Serve
Bake until the bottoms are golden. The tops will stay pale. Let them cool for just five minutes. Then pull them apart where you cut. See those soft, steamy insides? I still laugh at how I used to overbake them. They were so tough! Now we know better. Sweet or salty—which do you prefer in a dessert? Share below!
Step 5: The Cream
Finally, the cloud of cream. Whip the cream with sugar and almond extract. It smells like a bakery dream. You can pile everything on top. Or slice the shortcakes in half like a biscuit. Layer it all up. Enjoy it right away. The warm cake with cool cream is heaven.
Cook Time: 15 minutes
Total Time: 50 minutes (plus chilling)
Yield: 4-6 servings
Category: Dessert, Baking
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change its outfit! Here are some fun ideas for next time. I’ve tried them all. My neighbor loved the lemon one.
- Berry Bonanza: Swap cherries for mixed berries. Raspberries and blackberries are wonderful. Their tang is so bright.
- Lemon Zest Dream: Use lemon zest in the whipped cream instead of almond. Add blueberries to the fruit. It’s sunshine on a plate.
- Peanut Butter Cup: Use peanut butter chips instead of chocolate chunks. Oh my, it’s so good. Drizzle a little honey on top.
Which one would you try first? Comment below!
Serving It Up With Style
This dessert is the star. But it loves good company. For a real treat, add a scoop of vanilla ice cream next to it. The melt is divine. Or sprinkle toasted almond slices on top for a little crunch. It looks so pretty on a blue plate.
What to drink? A glass of cold milk is always my pick. It’s the classic. For the grown-ups, a little glass of ruby port wine is nice. It tastes like cherries itself. Which would you choose tonight?
Storing Your Sweet Treats
Let’s talk about keeping your shortcake lovely. Store each part separately in the fridge. The cherries and cream last two days. The shortcakes keep for three days in a sealed container.
You can freeze the baked shortcakes too. Wrap them tightly in plastic wrap. They will be good for one month. I once froze a batch for my grandson’s surprise visit. It made our afternoon so special.
To reheat, warm the shortcake in a 300°F oven for 5 minutes. This brings back its tender inside. Batch cooking matters because life gets busy. A ready treat brings instant joy on a tough day.
Have you ever tried storing it this way? Share below!
Shortcake Troubleshooting
First, a tough shortcake means you over-mixed. Mix just until the dough comes together. I remember when mine turned out like a hockey puck. I learned to use a light touch.
Second, cream not whipping? Make sure your bowl and cream are very cold. This helps it form soft peaks. Third, soggy bottoms happen if you assemble too early. Always layer right before you eat.
Fixing these issues builds your kitchen confidence. You learn how ingredients work together. It also makes the flavor perfect every time. A light shortcake soaks up the cherry juice just right.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. The texture will be a bit more crumbly.
Q: What can I make ahead? A: Pit the cherries and mix the dry ingredients. Do both the night before to save time.
Q: No almond extract? A: Vanilla works beautifully. You could also use a tiny bit of cherry juice.
Q: Can I double the recipe? A: Absolutely. Just use two baking sheets so the shortcakes have room.
Q: Any optional tips? A: A fun fact: adding salt to chocolate makes its flavor pop. That’s why we use flaky salt on top!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this dessert. It is full of sweet, salty, and juicy bites. Cooking is about sharing stories and creating smiles.
I would love to see your creation. Your kitchen adventures make my day. Please share your photos with our community.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Chloe Hartwell.
Salted Chocolate Cherry Shortcake with Almond Cream
Description
Indulge in layers of salted chocolate, juicy cherries, and fluffy almond cream shortcake. A stunning, decadent dessert perfect for any occasion.
Ingredients
For the cherries:
For the shortcake:
For the whipped cream:
Instructions
- To make the macerated fruit: Pit and halve 1 pound cherries and add to a large bowl along with 2 tablespoons sugar. Toss to combine. Refrigerate for at least 30 minutes, or until ready to eat, up to 12 hours. *Rainier (the lighter pink color cherries) will brown quickly, so don’t pit and slice them until you’re ready to eat.
- To make the shortcakes: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, use a fork to whisk together 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, a pinch of kosher salt, and 1/3 cup chocolate chunks. Add 4 tablespoons cubed butter and use your fingers to pinch the butter into the flour until the butter crumbles are the size of small peas. Use the fork to stir in ⅓ cup heavy cream.
- Transfer the dough to the parchment-lined baking sheet, wet your hands (so that they won’t stick to the wet dough) and pat the dough into a 1-inch thick, 5×5-inch wide square. Cut into 4 or 6 shortcakes, depending on how many people you’re serving, but do not pull them apart. We want to bake them while touching each other.
- Press a few chocolate chunks into the tops of each shortcake, then brush with heavy cream and sprinkle generously with sugar and 1/2 teaspoon flaky sea salt. Bake for 15 minutes, until golden brown on the bottom edges. They shouldn’t look brown on top. Cut shortcakes apart down the cut lines you already created, spread them apart, and allow to cool for at least 5 minutes.
- To make the whipped cream: While the shortcakes are cooling, make your whipped cream by adding 1 2/3 cups whipping cream (if you bought a pint, this is the remainder of the pint), 3 tablespoons sugar, and 1 teaspoon almond extract to a large bowl or stand mixer and using a hand mixer or the whisk attachment of a stand mixer to beat on medium-high speed until soft peaks form, 2 ½ to 3 minutes. Alternatively, if you have a high-powered blender, add all ingredients and blend on medium-high for 12 seconds for soft peaks. It’s not perfect, but it’ll get the job done!
- You can either pile the cherries and whipped cream right on top of the shortcakes, or cut the shortcakes in half like a biscuit, and layer with whipped cream and fruit. Enjoy immediately!
Notes
- Nutrition information is not provided in the text.
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