Indulge

This Is Our Sweet Cherry Pie (Oh Yeah)

Get ready to pledge your allegiance to our adorable twist on an American classic. We’re stuffing the gooey-sweet goodness of cherry pie into individual shortcakes. Homemade cherry pie filling, balanced with a little lemon juice and a touch of salt, is the perfect match for flaky, oven-warmed biscuits. It’s all topped with a smooth dollop of white chocolate-infused whipped cream.

You’ll Need
kosher salt
baking sheet
aluminum foil
8″ medium pot

Ingredients
4 biscuits
2 cups pitted cherries
½ cup powdered sugar
½ lemon
1 teaspoon flour
2 ounces white chocolate chips
½ cup heavy cream

Recipe Tips
Chilled tools make hand-whipping cream easier. But if you have a stand or hand mixer, feel free to use it instead of a whisk!

No microwave to melt the white chocolate? Create a double boiler instead for a gentle melting technique that prevents the chocolate from sticking and burning. Bring 2 inches water to a boil in a medium pot over high heat. Place heatproof bowl with chocolate over pot and stir until chocolate is melted and smooth, 24 minutes.

Slowly streaming the melted chocolate into the whipped cream along the edge of the bowl, rather than adding it all at once, ensures your whipped cream stays fluffy.

Instructions

1. Prepare Ingredients

Preheat oven to 400°F. Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier (see Recipe Tip). Slice biscuits open horizontally, then close and wrap in foil.

2. Make Cherry Filling

In a medium pot, combine cherries, powdered sugar, juice of ½ lemon, and ¼ teaspoon salt. Bring to a simmer over medium heat, then reduce heat to medium low and cook until cherries begin to soften, about 10 minutes. Then, gently stir in flour and cook until mixture thickens, 2 minutes more. Remove pot from heat and set aside until ready to serve.

3. Melt White Chocolate

While cherry filling cooks, place biscuits in oven to warm until Step 5. Meanwhile, place white chocolate chips in a medium heatproof bowl and microwave in 30-second intervals until melted (see Recipe Tip).

4. Make White Chocolate Cream

Remove bowl and whisk from refrigerator and whip heavy cream until thickened and soft peaks form. Slowly pour in melted white chocolate along the edge of the bowl, and gently fold into whipped cream (see Recipe Tip). Place in refrigerator to chill until ready to serve.

5. Plate Cherry Pie Shortcakes

Remove biscuits from oven and divide among plates. Spoon cherry filling over biscuit bottoms, top with biscuit tops, and finish with a dollop of white chocolate cream—this is a great way to get eager helpers involved. Dig in and enjoy!

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