Cherry Shortcake with Vanilla Biscuits (and Vanilla Whipped Cream)

Cherry shortcake with vanilla biscuits combine an easy, flaky vanilla biscuit recipe with sweet cherries and vanilla whipped cream for this twist on a summer classic dessert.

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Is there anything more classic than shortcake for a summer dessert? I know strawberry shortcake is the popular kid, but cherry shortcake is definitely a fun and delicious twist! Sweet cherries and homemade vanilla whipped cream are layered between flaky vanilla biscuits.  Truly perfect for summer time! 

This recipe starts with quick and easy vanilla biscuits. They take about five minutes to put together and bake in about 15 minutes and I’m guessing you likely have all the ingredients on hand.

Then fresh cherries are macerated with some vanilla and sugar. The sweet cherries are layered with a homemade vanilla whipped cream and ta-da! dessert is served.

how to make these quick and easy vanilla biscuits

Start by combining the flour, sugar, baking powder and salt in a medium size bowl. I use my pastry blender to mix everything together, but a whisk will also work. Then cut the butter into the dry ingredients until the mixture looks like coarse meal and some pea size pieces of butter remain.

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Now add the vanilla to the half and half and pour it over the dry ingredients. Stir with a fork or spatula just until the dough comes roughly together.

Turn the dough onto a lightly floured surface and knead about 8-10 times until the dough roughly comes together.  Pat the dough {with your hands} into about and 8×4 rectangle.  Then using a bench scraper or sharp knife, slice the dough in half so you now have two 4×4 squares. 

Place one square on top of the other and lightly press them together, you should roughly have a 5×5 square now. Cut the dough into 4 equal squares and place them on the prepared baking pan, letting them touch each other.

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Now bake the vanilla biscuits until the tops are golden, about 15 minutes. {Mine are usually done at about 12 minutes, but it could take up to 18 minutes. Remember your oven is different than mine and baking times can vary}. Then allow the biscuits to cool.

Just look at those flaky layers!

how to prepare the fresh cherries

Start by washing the cherries. Then pit them and slice them in half {a cherry pitter like the one I use is a great helper here}. Place the cherries in a bowl with granulated sugar and vanilla extract and allow them to macerate for about 30 minutes. You can start this ahead of the biscuits, if you want. The cherries can macerate on the counter, if using immediately, or in the refrigerator until ready to use.

tips for making the homemade vanilla whipped cream recipe

• Heavy cream or heavy whipping cream is what I prefer when making homemade whipped cream. They have a higher fat content than whipping cream {no heavy in the title} and tend to hold their shape better.
• 99.9% of the time I use my handheld mixer for making whipped cream, but a stand mixer also works. If you don’t have either, a whisk will also do the trick (Mr. Two Sugar Bugs’ preferred method), but be prepared for an arm workout!
• Cold, cold, cold!! To ensure your cream whips nicely it needs to be COLD. You can also chill the bowl and whisk in the freezer for 10-15 minutes prior to making.
• Granulated sugar or confectioners’ sugar work interchangeably in this recipe, so use whichever you prefer. If you like a non-sweetened whipped cream, you can eliminate the sugar as well.
• Vanilla bean paste {this is the paste I currently use} can be replaced with pure vanilla extract, but I love the little specks that the vanilla beans add to the look of the whipped cream.

how to assemble the cherry shortcake with vanilla whipped cream

• Slice the vanilla biscuits in half and place one half on a plate cut side up. 
• Place a dollop of vanilla whipped cream on top of the bottom biscuit, followed by a generous scoop of the cherries. 
• Then top with the other half of the biscuit, cut side down, another dollop of whipped cream and a few more cherries on top.  Garnish with a sprig of mint, if desired, and serve immediately.
• The order of the cherries and whipped cream isn’t overly important ~ if you prefer to layer cherries and then the vanilla whipped cream, that’s just fine!

Remember to snap a picture and tag me on Instagram if you make these Cherry Shortcake with Vanilla Biscuits and Vanilla Whipped Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cherry dessert recipes to enjoy

• Cherry Nectarine Crostata
• Blackberry Cherry Pie
• Cherry Almond Scones
• Cherry Bourbon Crumble No Churn Ice Cream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 4 servings

Cherry Shortcake with Vanilla Biscuits (and vanilla whipped cream)

An easy, flaky vanilla biscuit recipe with sweet cherries and vanilla whipped cream create this twist on a summer classic dessert.

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Ingredients

Cherries

• 2 ½ cups fresh cherries, pitted and halved{I used Bing cherries} (350g before pitted)
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract

Vanilla Biscuits

• 1 cup all-purpose flour (125g)
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• ¼ cup unsalted butter, cold and cut in small pieces (58g)
• ⅓ cup half and half (80mL)
• 2 teaspoons pure vanilla extract

Vanilla Whipped Cream

• ½ cup heavy cream or heavy whipping cream (120mL)
• 1 tablespoon granulated sugar*
• 1 teaspoon pure vanilla extract
• ½ teaspoon vanilla bean paste**
• Fresh mint, optional for garnish

Instructions

1. For the cherries:  wash, pit and halve the cherries and place in a bowl.  Add the granulated sugar and vanilla and stir to combine.  Allow the cherries to macerate for about 30 minutes.
2. For the vanilla biscuits:  Preheat oven to 400°F and prepare a sheet pan with parchment paper or aluminum foil sprayed with non-stick spray.  Set aside.
3. In a medium bowl, combine flour, baking powder, sugar and salt.  Mix to combine.  Then using a pastry blender, fork or clean fingers, cut the butter into the dry ingredients until the mixture looks like coarse meal with some small pea size pieces of butter remaining.  Add the vanilla to the half and half and add the mixture to the blended flour and butter mixture.  Stir just until the dough comes together.
4. Turn the dough onto a lightly floured surface and knead about 8-10 times until the dough roughly comes together.  Pat the dough {with your hands} into about and 8×4 rectangle.  Then using a bench scraper or sharp knife, slice the dough in half so you now have two 4×4 squares.  Place one square on top of the other and lightly press them together, you should roughly have a 5×5 square now. Cut the dough into 4 equal squares and place them on the prepared baking pan, letting them touch each other.
5. Bake for 12-18 minutes, until the tops are lightly golden.  Remove from the oven and allow to cool.
6. For the vanilla whipped cream:  Using a hand held mixer or stand mixer with the whisk attachment, beat the heavy cream, sugar, vanilla extract and vanilla bean paste on medium-high until stiff peaks, about 3-4 minutes.
7. To assemble the shortcakes: slice the vanilla biscuits in half and place on half on a plate cut side up.  Place a dollop of vanilla whipped cream on top of the bottom biscuit, followed by a generous scoop of the cherries.  Then top with the other half of the biscuit, another dollop of whipped cream and a few more cherries on top.  Garnish with a sprig of mint, if desired, and serve immediately. The order of the cherries and whipped cream isn’t overly important ~ if you prefer to layer cherries and then the vanilla whipped cream, that’s just fine!

Notes

*Granulated or confectioners’ sugar can be used {or you can eliminate the sugar altogether}. There is such a small amount that it won’t make a difference in the recipe.

**Can use all vanilla extract if you don’t have vanilla bean paste

I have prepared the cherry shortcake about 2 hours prior to serving and stored them uncovered in the refrigerator and they held up fine.

This recipe easily scales up if you need to serve a larger crowd.

All components can be made a day ahead ~ once the biscuits have cooled completely, wrap tightly and store at room temperature.  The cherries and whipped cream should be stored separately; cover and store in the refrigerator.  Any leftovers should be stored the same way.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 451Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 425mgCarbohydrates: 51gFiber: 3gSugar: 23gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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