Chocolate Cherry Shortcake

  • 30MINS
  • 13MINS
  • Serves 9
  • 223KCAL

Someone put the kettle on! This lovely treat can make your morning cuppa feel more like afternoon tea. These cherry-filled American-style shortcakes are less of a biscuit and more like a soft, crumbly scone. Grab your apron and get ready to show off your baking skills – your friends and family are going to love them (if you can bear to share them)!

Featured On
Pages 266-269

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Chocolate Cherry Shortcake

Hints & Tips

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You can use about 200g of defrosted frozen cherries and 50ml of their juices instead of tinned cherries. Alternatively, halve pitted fresh cherries (without making the sauce), or any other soft fresh fruit of your choice, such as raspberries, and adjust the calories accordingly.

We use a granulated sweetener that is crunchy and weighs like-for-like with sugar (not the powdered kind)

I added a few dark chocolate chips to give them a bit more texture.

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