Okanagan Cherry Shortcake
Chef Stewart Glynes – The Bench Market


125g sugar
480g all-purpose flour
4 tsp baking powder
3⁄4 tsp salt
150g cold butter
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract

Cherry compote:
125g sugar
3 cups Pitted cherries

Cream topping:
1 1⁄2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract

Preheat oven to 375.
Combine cherries and sugar for compote and let sit in fridge for 2 hours.

Mix dry ingredients in a large bowl. Incorporate butter with pastry cutter or grater. Whisk eggs, cream and vanilla together and add to dry mix, stirring until just incorporated. Drop 8 biscuits onto baking sheet lined with parchment using large ice cream scoop or spoon. Bake at 375 for 20 minutes until golden brown.

Whisk together cream topping until stiff peaks form.
Cut cooled biscuits in half and spoon cherry compote on the bottom half of each biscuit.

Top with whipped cream and drizzle with additional cherry jus. Place top of biscuit on cream and serve. Great served with a scoop of chocolate gelato or ice cream on the side too!