“A take on a American dessert classic, this shortcake is a mix of sweet ripe strawberries and tart and tangy sour cherries. They make an amazing syrupy compote that pairs perfectly with freshly whipped cream and biscuits.” − Claire Matern [KDHamptons contributing food editor and founder of ACheesemongersDaughter.com]

Ingredients: For the biscuits:
2 cups/250g all-purpose flour
2 tablespoons baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
6 tablespoons butter, chilled and cubed
1 cup/250ml milk

For the filling:
2lbs/900g strawberries, hulled and halved (or quartered if very large)
1lb/450g fresh sour cherries, pitted
1 cup sugar
juice of one large lemon

Instructions: For the biscuits:
1. Preheat oven to 425F/220C
2. Measure the flour, baking powder, sugar and salt into a large mixing bowl
3. Add the butter and cut into the dry ingredients using a pastry cutter, large fork, or your hands until the mixture is well combined and resembles a sandy/mealy texture.
4. Pour the milk into the bowl and combine using a large fork until a ball begins to form.
5. Using your hands work the dough into a smooth ball before placing it on a well flour surface, covering with a tea towel and letting it rest for 30 minutes.
6. After it has rested, pat the dough into a even thickness (about 1in/3cm) rectangle shape (don’t stress too much about this, mine more resembled a triangle), fold in half and pat down again and then repeat this once more before patting out to about 1 in/3cm thick.
7. Taking a biscuit cutter (or if you don’t have one, like me) take a glass (I used a standard half pint glass), dip it in flour and then cut the biscuits out before laying them on a cookie sheet. Tip: don’t twist when you push down to cut them out, it can crimp the edges and affect how it rises in the oven.)  **Repeat the folding process with any remaining dough and cut them out before placing the biscuits in the oven for 15 minutes or until lightly golden brown.

For the filling:
1. Add the lemon juice and sugar to a large saucepan and heat over a low flame until the sugar has dissolved, stirring occasionally (approx. 15 minutes)
2. Add the strawberries and cherries, give the mixture a good stir and let cook until it’s simmering and begin to froth (approx. 20 minutes)
3. Let cool and serve immediately or store in an airtight container for up to two weeks

Whipped Cream:  To whip your own fresh cream simply pour a carton of double cream into a large bowl (stainless steel is best) and using a whisk beat the hell out of it until it begins to stiffen (approx. 10 minutes). I love making it as it’s the freshest you can possibly have and it’s really the only kind of arm toning workout I ever get!

For more great recipes by Claire Matern: www.acheesemongersdaughter.com
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