CHERRY SHORTCAKE RECIPES

Steps:

• Position a rack in the center of the oven; preheat to 400 degrees . Line a large baking sheet with parchment. In a bowl, toss the cherries with 1/4 cup sugar; let sit while you make the shortcakes.
• In a large bowl, whisk the flour, 1/4 cup sugar, the baking powder and salt. Using your fingertips, work the butter into the flour mixture until it forms fine crumbs (it should look like cornmeal). Make a well in the center of the mixture; pour in 3/4 cup cream. Using a rubber spatula, stir the dough until it just comes together.
• Turn out the dough onto a lightly floured work surface. Knead twice, then pat into a 3-by-9-inch-rectangle. Using a thin, sharp knife, cut the dough into 3 squares. Cut each square diagonally into 2 triangles, creating biscuits. Transfer to the prepared baking sheet. Brush the biscuit tops with about 1 tbsp. cream. Bake until golden and springy to the touch, about 15 minutes. Transfer to a rack. Brush with another 1 tbsp. cream; let cool.
• Whip the remaining cream with the vanilla and remaining 1 tbsp. sugar until soft peaks form. Split the biscuits horizontally; place the bottoms on plates. Top with the cherries and their juices. Dollop (liberally!) with the whipped cream; cover with the biscuit tops. Serve immediately.

Steps:

• Preheat oven to 350°. Grease an 8-in. cake pan. Make cake: In a large bowl with a mixer on medium speed, beat butter and sugar until fluffy. Beat in eggs, buttermilk, and vanilla. Scrape down sides of bowl and slowly beat in remaining cake ingredients until smooth. Spread batter in prepared pan.
• Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, 25 to 30 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
• Meanwhile, toss pitted cherries with sugar and brandy in a medium bowl and set aside.
• Make cream: Whisk cream and sugar in a large bowl until soft peaks form. Whisk in brandy until stiff peaks form.
• Cut cake in half horizontally. Set half the cake, cut side up, on a cake stand and top with cherry mixture. Spread three-quarters of cream over cake and cherries, then top with remaining cake layer, cut side up. Swirl remaining cream on top. Garnish cake with whole cherries.