Ingredients

• 6 cups fresh Bing cherries , pitted and halved
• 6 tablespoons white sugar
• 2 lemons , zested
• 2 cups all-purpose flour
• 0.25 cups white sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 0.5 teaspoons salt
• 0.5 cups butter , frozen
• 0.5 cups half-and-half , or more as needed, cold
• 1 large egg , beaten
• 1 large egg white , Optional
• 1 teaspoon white sugar , or to taste
• 1 cup whipped cream
• 1 cup chopped almonds
• 6 Bings cherries with stems

Instructions

1. 1 Combine 6 cups halved cherries, 6 tablespoons sugar, and lemon zest in a bowl; set aside for 2 to 3 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine flour, ¼ cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk ½ cup half-and-half and 1 whole egg together in a small bowl; stir into flour mixture with a fork until a moist dough with large clumps forms. Stir in additional half-and-half, 1 teaspoon at a time, if dough is dry.
4. 4 Divide dough into 6 balls; place on the prepared baking sheet. Press each ball down lightly to form ½-inch discs. Brush discs with egg white; sprinkle with 1 teaspoon sugar.
5. 5 Bake in the preheated oven until golden brown, 12 to 14 minutes. Cool on the baking sheet for 10 minutes before transferring shortcakes to a wire rack to cool completely.
6. 6 Halve each shortcake horizontally; place each halved shortcake on separate serving plates. Layer a generous portion sweetened cherries, almonds, and whipped cream between cake halves; dollop tops with additional whipped cream and almonds plus 1 whole cherry.

Nutrition per serving