Black Forest Shortcake!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • For the Biscuits:
  • 1¾ AP flour
  • ¼ cup cocoa powder
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp. of salt
  • 12 tbsp. cold cubed unsalted butter
  • 1 cup cold heavy cream
  • 1 tsp. white vinegar (can sub apple cider vinegar)
  • For the Cherries:
  • 16oz fresh cherries pitted and halved
  • 2 tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. sherry vinegar
  • 2 tsp. chopped fresh tarragon
  • 1 to 2 tbsp. cherry brandy
  • pinch of salt
  • For the Chocolate Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt
  • Garnish:
  • ¼ cup to ⅓ cup shaved toasted almonds.
Instructions
  1. For the Biscuits:
  2. Pre-heat the oven to 425 degrees and line a large baking sheet with parchment paper and set aside. Also, in preparation for the whipped cream. Place your stand mixer bowl and whisk in the freezer to get nice and cold.
  3. In the bowl of a food processor fitted with an s-blade, add all the dry ingredients and pulse a few times so everything is evenly incorporated. Next sprinkle the cold cubed butter over the top of the flour mixture and pulse 30 to 40 times in about 2 second intervals until a crumbly sand texture is formed. Don't over pulse, little pieces of butter are good. With the motor running, add the vinegar and the cold cream until a dough forms. Only about a minute or 2, don't over mix, some crumbly bits are ok, you will press them back into the dough.
  4. Dump out onto a lightly floured work surface or parchment paper. Form with your hands to spread out to large disk about an inch or 2 thick, don't over work with your hands.
  5. Dust a biscuit cutter with flour, I used a 3.5 inch round, and gently cut out the biscuits. Go straight down, don't twist. Place the round on the prepared pan and continue the process until the dough is gone. Brush the tops of the biscuits lightly with heavy cream. Place in the oven on the middle rack for 18 to 22 minutes, rotating pan halfway through, until the tops are dry, puffed and cracked.
  6. Allow to cool on wire rack while you prepare the filling.
  7. For the Cherries:
  8. In a medium bowl add your pitted and halved cherries. Next stir in the sugar, vinegar, vanilla extract, brandy and pinch of salt. Stir to evenly coat. Stir in the chopped tarragon. Set aside or pop in the fridge to macerate.
  9. For the Chocolate Whipped Cream:
  10. Pull the bowl and whisk from the freezer. Add the sugar, cocoa powder and salt to the bowl. Whisk for a minute or two to combine. Add the heavy cream and vanilla extract and whip on high until stiff peaks form. This will only take a few minutes, don't overmix, you don't want butter.
  11. Garnish:
  12. Add the shaved almonds to a dry pan over medium heat. Allow to toast for a few minutes shaking pan occasionally until they are light brown. Remove from heat to a bowl.
  13. Assemble the Shortcake:
  14. Slice the biscuit in half (or if you want to be extra, just use two biscuits for a sandwich!). Spoon a nice big dollop of the whipped cream on the bottom of the biscuit, spoon some of the cherries and their juices over the whipped cream, add another dollop of whipped cream and another spoonful of cherries. Top with the toasted almonds and the top half of the biscuit. Best served day of. However, each component can be made ahead of time earlier in the day for assembly later. Can keep biscuits wrapped at room temp for a day and the whipped cream and cherries separately covered in the fridge for a day as well.
  15. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/07/25/black-forest-shortcake-new-spin-on-a-summertime-staple/