INDIVIDUAL SHORTCAKES RECIPES

Steps:

• Combine strawberries, amaretto, and 1/4 cup sugar in a bowl. Let stand about 30 minutes, stirring occasionally.
• Meanwhile, combine remaining 1/4 cup sugar and whipping cream in a large bowl. Beat with an electric mixer until soft peaks form. Fold in mascarpone cheese and vanilla.
• Layer ladyfingers, mascarpone mixture, and strawberry mixture in 6 (9-ounce) bowls.

Steps:

• Chop fresh or thawed cherries into halves and place in a small bowl.
• Add sugar, lemon zest, and lemon juice to cherries and toss to combine. Set aside.
• Preheat oven to 425°F and set oven rack to middle position. Line a baking sheet with parchment paper.
• Whisk together flour, sugar, salt, baking powder, and cream of tartar in a large mixing bowl.
• Use a pastry cutter or your fingers to cut cold butter into flour mixture until it resembles a coarse meal. There should be medium flakes and chunks of cold butter in the mixture.
• In a separate bowl, beat together milk or cream and the egg. Pour this into the flour butter mixture. Fold mixture together with a rubber spatula or wooden spoon until just combined. You should be able to see the butter pieces in the dough.
• Lightly flour your work surface and hands. Turn the dough out onto the work surface and knead it gently once or twice.
• Pat the dough out to a one inch thickness and cut with a biscuit cutter or glass. Do not rotate the cutter once you have pressed it into the dough. Simply press down and lift. This will help the biscuits get a good rise.
• Brush the biscuit tops with cream or milk and sprinkle with additional sugar.
• Place the biscuits on the parchment lined baking sheet and bake for ten to 15 minutes or until golden brown on top. Remove from oven and let cool completely on a rack.
• Using an electric mixer, whip the whipping cream and icing sugar on high until stiff peaks form. Set aside.
• To assemble, split each cooled biscuit in half, spoon a dollop of whipped cream on the bottom half, add a spoonful of macerated cherry mixture on top of the cream, and then top with the top half of the biscuit. Dust tops with additional icing sugar to finish.