With Memorial Day quickly approaching and the 4th of July not too far after that, this will be the perfect patriotic treat to serve. First of all, is it not absolutely stunning? It’s one of the most beautiful desserts I’ve made. I am always talking about my love of pretty food. Just look at it! I didn’t used to love raw blueberries, but I’m quickly becoming a huge fan. I’ve got a few blueberry treats up my sleeve in the next couple of weeks that I can’t wait to share with you. What I love about these Cherry Blueberry Shortcakes is how unbelievably light they are. Really. You’ve got to try them to believe me.
With a homemade sweet cherry sauce, a fresh whipped cream, a flaky shortcake and sprinkled with blueberries this treat is heavenly. If ever I wished for you to just be able to pluck this right fro your screen and give it a taste – that time is now! I recently got a Bosch mixer and I used it to whip up the fresh whipped cream. Worked like a charm to create the most heavenly whipped topping just perfect for this amazing dessert (of course, not everyone needs a Bosch to make whipped cream.. I just happen to LOVE how easy it was!). If you love the traditional strawberry shortcake I can just about guarantee you will like these cherry blueberry shortcakes. They are simply wonderful!
Red White & Blue Cherry Blueberry Shortcakes
- Remove pits and stems from cherries and place 3 c. in a small saucepan. Add water and sprinkle with sugar. On medium-low, bring the cherries to a slow boil. Reduce heat and simmer for 20 minutes. Place a fine strainer over a mixing bowl. Scoop the cherries into the strainer and press with a wooden spoon to remove as much of the juice as you can. Reserve mashed cherries and set aside. Return the juice to the sauce pan over medium heat and stir in the lemon juice. In a small bowl mix together cold water and cornstarch until there are no lumps. Slowly add to the cherry juice while whisking. Gently simmer until sauce reaches desired thickness. It will thicken even more as it cools. Just before removing from heat, add remaining 1 1/2 c. cherries and fold in to the sauce. Allow sauce to return to a boil and immediately remove from heat. Let sauce cool. Store in refrigerator for up to one week.
- Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until it forms fine crumbs (resembling cornmeal). Make a well in the center of the mix; pour in heavy cream. Using a rubber spatula, stir the dough just until it comes together. Turn out onto a lightly floured surface. Knead twice, then pat in to a 3x9 in rectangle. Cut dough into three equal squares. Cut each square diagonally into 4 triangles, creating twelve biscuits. Transfer to the prepared baking sheet. Brush the tops of the biscuits with about 1 tbsp. cream. Bake about 15 minutes or until golden brown. Transfer to a cooling rack. Brush with remaining tbsp. cream and let cool.
- Sweet Cherry Sauce source: Everyday Southwest - http://www.everydaysouthwest.com/desserts/recipe-cherry-sauce-swee/
- If you can, start with cold everything: cream, bowl, and beaters. Keep the cream refrigerated until ready to use. I measured mine out and placed the measuring cup in the freezer (but watch closely, it freezes fast). I also put my Bosch mixing bowl and beaters in the freezer for at least 10 minutes before I was going to use it to whip the cream. The colder the better. The whipped cream should come together in approx. 3 minutes. Don't whip too long, otherwise you'll make butter!
Here are some more delicious Red, White and Blue Desserts!