Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream Recipe

Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream

Level: Intermediate
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 832
Total Fat: 52 g
Saturated Fat: 26 g
Carbohydrates: 82 g
Dietary Fiber: 4 g
Sugar: 32 g
Protein: 14 g
Cholesterol: 116 mg
Sodium: 993 mg

Total: 1 hr 30 min (includes chilling time)
Active: 1 hr 15 min

Ingredients

Buttermilk Shortcakes:

• 4 cups self-rising flour, plus extra for dusting
• 1 stick (8 tablespoons) salted butter, cut into cubes, plus 3 tablespoons, melted
• 2 to 3 cups cold buttermilk
• 1 tablespoon vegetable oil
• 1/4 cup sanding sugar

Plums and Cherries:

• 1 pound purple or red plums, pitted and sliced into 1/2-inch pieces
• 1 cup black cherries, pitted and halved
• 1/3 cup granulated sugar
• Zest from 1 lemon plus 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger (on a rasp)
• 1/2 teaspoon ground cinnamon
• 1/2 stick unsalted butter, sliced

Ginger Cardamom Whipped Cream:

• 2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger

Garnish:

• 1 cup candied walnuts, chopped

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

1. For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
2. Place 2 large mixing bowls, a pastry cutter, the flour, and cubed butter in the freezer for 15 minutes before making the shortcakes.
3. Put the flour into one of the chilled bowls. Quickly cut the butter into the flour using the chilled pastry cutter (or your fingers), aiming for pea-sized pieces. Gradually add the buttermilk in batches until the dough comes together but remains moist. (You might not need all the buttermilk.) Turn the dough onto a floured surface and gently press into a 1-inch-thick round. Use a 4-inch biscuit cutter or the rim of a dry measuring cup to cut out 8 biscuits.
4. Heat a cast iron skillet in the oven for 5 minutes.
5. Swirl the oil in the skillet and carefully arrange the biscuits inside, pressing them close together.
6. Brush the tops with melted butter and sprinkle with sanding sugar. Bake until the tops are lightly golden, about 15 minutes.
7. For the plums and cherries: Warm a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger, and cinnamon. Cook gently, stirring as the fruit releases its juices, until the fruit is just tender, a few minutes. Remove from heat and stir in the butter until melted.
8. For the ginger cardamom whipped cream: In the other chilled bowl, combine the cream, granulated sugar, vanilla, cardamom, and ginger. Whip until medium peaks form.
9. For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Add a dollop of whipped cream and sprinkle with candied walnuts. Place the top of the shortcake over it. Spoon more of the warm fruit mixture, add another dollop of whipped cream, and sprinkle with more candied walnuts. Repeat with the remaining ingredients to make 7 more.

Indulge in the irresistible contrast of tender, golden shortcakes bursting with juicy plums and black cherries, crowned with aromatic ginger-cardamom whipped cream and crunchy candied walnuts. This dessert will transport you to a summer orchardperfect for impressing guests or treating yourself to something extraordinary!