Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 5 mins
Servings:
6
Ingredients
Directions
Combine 6 cups halved cherries, 6 tablespoons sugar, and lemon zest in a bowl; set aside for 2 to 3 hours.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
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 Facts (per serving)
| 643 | Calories |
| 31g | Fat |
| 85g | Carbs |
| 12g | Protein |
