• Partnered with
  • Makes 12
  • 20 mins prep
  • 15 mins cook

Cherry almond shortcakes

Cherry almond shortcakes

Nothing says summer quite like the sweet taste of cherries. Try these gorgeous shortcakes studded with cherries, topped with crunchy almonds and drizzled with a lemony glaze

Ingredients

Cherry almond shortcakes

  • 90 g butter
  • 2 cups self-raising flour
  • 1/2 tsp baking powder
  • 1/4 cup brown sugar
  • 1 tsp lemon zest
  • 1/4 tsp almond essence
  • 1 cup cream
  • 1 cup cherries, pitted and coarsely chopped
  • 1 tbsp white sugar
  • 1/4 cup flaked almonds (optional)

Glaze

  • 1 tbsp lemon juice
  • 1/3 cup icing sugar
  • 1/2 tbsp water

Steps

Cherry almond shortcakes

  1. Preheat oven to 200°C. Chill butter in the freezer for 10 minutes.
  2. Place flour, baking powder, sugar and lemon zest in a bowl and mix. Grate in the chilled butter and mix gently with a knife.
  3. Add almond essence to the cream and pour into the flour mixture. Reserve the cream jug. Mix ingredients with a knife then turn onto a lightly floured bench and knead approximately 10 times until dough holds together.
  4. Roll or pat the dough into a rectangle. With the longest side facing you, fold it into thirds like an envelope; folding the right ⅓ over on itself, then the left ⅓ over the other two layers. Roll into a large rectangle and repeat the folds. Roll out and repeat folds a third time.
  5. On a floured bench, roll the dough into a long rectangle approximately 34cm x 23cm. With the long side facing you, scatter the cherries over the lower ⅔ of the rectangle.
  6. Fold the top ⅓ over to cover half the cherries, then lift and fold again to cover the bottom ⅓, making a long strip with the cherries layered in it. Neaten the ends.
  7. Add a splash of water to the cream residue in the jug and brush over the dough. Sprinkle with white sugar. Divide strip into 6 squares then cut each diagonally to make 12 triangles.
  8. Bake on a greased tray for 15 minutes or until risen and lightly browned.
  9. Make glaze (see below).
  10. When shortcakes have cooled, drizzle over glaze. Scatter on the flaked almonds, if using.

Glaze

  1. Combine lemon juice and icing sugar with just enough water to allow it to drizzle off the end of a knife.

This recipe first appeared in Food magazine.

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