Cherry-Berry Shortcake Stars
Tossing the cherries and blueberries with a little sugar draws out the juices. The sweet syrup is a perfect complement to the flaky, sconelike shortcakes. The dough for these shortcakes will be sticky. To easily cut out the star shapes, dip the cutter in flour between each cut.
Ingredients
Directions
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Preheat oven to 400°F. In a medium bowl combine 1 1/2 cup cherries, 1 1/2 cup blueberries, and sugar. Set aside.
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For shortcakes, in a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, 1/2 cup cream. honey, 1/4 cup cherries, and 1/4 cup blueberries; add to flour mixture. Using a fork, gently stir until moistened and dough comes together.
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On a floured surface, knead dough by gently folding and gently pressing it just until it just holds together. Pat dough out to 3/4-inch thickness. Using a floured 2 1/2-inch star cutter, cut out shortcakes; re-form scraps as necessary.
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Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Cool on baking sheet for 5 minutes.
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Meanwhile combine remaining whipping cream and vanilla; beat to soft peaks.
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Serve shortcakes with cherry berry mixture. Top with whipped cream.