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!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1141.4g)

Amount per serving	% Daily Value*
Calories	2678.3

Total Fat 125.2g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 0g
Cholesterol 321mg	0%
Sodium 1998.4mg	0%
Total Carbohydrate 380.2g	0%
Dietary Fiber 33.2g	0%
Total Sugars 180.3g
Protein 34.9g	0%

Vitamin D 42IU	0%
Calcium 177.3mg	0%
Iron 19.0mg	0%
Potassium 1711.2mg	0%

*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.

Source of Calories

Fat: 40.4%

Protein: 5.0%

Carbs: 54.6%