Blueberry & Cherry Shortcake Recipe
A red, white and blue shortcake with a luscious berry compote. The shortcake biscuits are the perfect base for this summer treat.
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
- 16 oz heavy cream (2 cups)
- 2 oz granulated sugar (1/4 cup)
- 1 tablespoon vanilla extract
- 12 Shortcake Biscuits (baked and cooled)
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.16 oz dark cherries, 4 oz red wine, 1/8 teaspoon black pepper, 1 teaspoon lemon juice, 2 oz granulated sugar, 1 teaspoon pectin powder
- 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.6 oz blueberries
Assembly
- Whip the cream with the sugar and vanilla. Split the Shortcakes, top with compote, cream and more compote16 oz heavy cream, 2 oz granulated sugar, 1 tablespoon vanilla extract, 12 Shortcake Biscuits
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Video
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.
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