Almond Cherry Shortcake Recipe – Easy Cream Cheese Frosting

Last Updated on 2 months by Neha Deshmukh

Almond Cherry Shortcake Recipe – Easy Cream Cheese Frosting

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little special, but isn’t too complicated. Well, look no further! This Almond Cherry Shortcake recipe is exactly that. It’s a delightful little treat that’s bursting with flavour, and the cream cheese frosting? Oh my goodness, it’s heavenly. I first made this for a small family gathering, and it was an instant hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This isn’t your average shortcake. The subtle almond flavour in both the cake and the frosting beautifully complements the sweet-tart cherries. It’s a lovely change from traditional strawberry shortcake, and feels a bit more… sophisticated, if I can say so myself! Plus, it’s surprisingly easy to make, even for beginner bakers. These mini cakes are perfect for portion control, too – though I won’t judge if you go back for seconds (or thirds!).

Ingredients

Here’s what you’ll need to whip up these delightful Almond Cherry Shortcakes:

• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder (4g)
• ¼ teaspoon salt (1.5g)
• 5 tablespoons unsalted butter, softened (70g)
• ⅔ cup granulated white sugar (130g)
• 1 large egg
• ½ teaspoon vanilla extract (2.5ml)
• ½ teaspoon almond extract (2.5ml)
• ½ cup milk (120ml)
• ¾ cup heavy cream (180ml)
• 4 oz cream cheese, softened (113g)
• 3 tablespoons granulated white sugar (38g)
• ½ teaspoon almond extract (2.5ml)
• ½ cup cherry pie filling (120ml)
• Fresh cherries and sliced almonds, for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a big difference.

• Almond Extract: Don’t skip this! It’s what gives these shortcakes their signature flavour. A little goes a long way, so stick to the ½ teaspoon.
• Cherry Pie Filling: I recommend using a good quality cherry pie filling. It really impacts the overall flavour. Look for one that’s not overly sweet.
• Room Temperature Ingredients: This is key for a smooth batter and frosting. Seriously, take the butter and cream cheese out of the fridge at least 30 minutes before you start. It makes all the difference!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease a shortcake pan with non-stick spray. I like to use a mini muffin tin for these, it makes adorable individual cakes.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside – we’ll need it later.
3. In a separate, larger bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer.
4. Add the egg, vanilla extract, and almond extract to the butter mixture and mix well.
5. Now, it’s time to alternate adding the dry ingredients (flour mixture) and the milk to the wet ingredients. Start and end with the flour, mixing until just combined. Don’t overmix!
6. Divide the batter evenly into the prepared pan, filling each cavity about ⅔ full.
7. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the shortcakes cool on a wire rack while you make the frosting.

Now for the best part – the frosting!

1. Chill a mixing bowl and whisk attachment for about 15 minutes. This helps the cream whip up beautifully.
2. Whip the heavy cream to stiff peaks. Set aside.
3. In the chilled bowl, beat the softened cream cheese, sugar, and almond extract until smooth and creamy.
4. Gently fold in the whipped cream and cherry pie filling until everything is well combined.

Finally, assemble!

1. Top the cooled shortcakes with a generous dollop of cream cheese frosting.
2. Garnish with fresh cherries and sliced almonds, if desired.

Expert Tips

Want to take your Almond Cherry Shortcakes to the next level? Here are a few tips I’ve learned over the years:

• Tender Crumb: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough shortcakes.
• Preventing a Soggy Bottom: Make sure your pan is well-greased. You can also try placing a baking sheet underneath the shortcake pan to help distribute the heat evenly.
• Perfect Frosting Consistency: If your frosting is too soft, pop it in the fridge for 10-15 minutes to firm up. If it’s too stiff, add a tablespoon of heavy cream at a time until it reaches your desired consistency.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative, the milk with plant-based milk (like almond or soy), and the heavy cream with a vegan whipping cream. Use a vegan cream cheese for the frosting.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: For a warmer flavour, add a pinch of cardamom or nutmeg to the shortcake batter. My grandmother always added a tiny bit of nutmeg, and it was divine!
• Festival Adaptations: During Christmas, I like to add a sprinkle of festive sprinkles to the frosting. For Easter, I use pastel-coloured sprinkles and arrange the cherries to look like little eggs.

Serving Suggestions

These Almond Cherry Shortcakes are perfect with a cup of tea or coffee. They also make a lovely addition to a brunch spread or a summer picnic.

Storage Instructions

Store leftover shortcakes in an airtight container in the refrigerator for up to 3 days. The frosting is best enjoyed fresh, but it will keep for a couple of days as well.

FAQs

Let’s answer some common questions!

1. Can I make the shortcakes ahead of time?

Yes, you can! You can bake the shortcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving.

2. What is the best way to prevent the shortcakes from drying out?

Store them in an airtight container. You can also wrap them individually in plastic wrap.

3. Can I use fresh cherries instead of cherry pie filling?

Absolutely! You’ll need about 1 cup of pitted and chopped fresh cherries. You might want to add a tablespoon of sugar to the cherries to sweeten them up a bit.

4. How do I adjust the sweetness of the frosting?

Adjust the amount of sugar to your liking. Start with 2 tablespoons and add more, one tablespoon at a time, until it’s sweet enough for you.

5. What is the best type of cream cheese to use for the frosting?

Full-fat cream cheese is best for a rich and creamy frosting.

6. Can this recipe be doubled or tripled?

Yes, you can easily double or triple the recipe. Just make sure you have a large enough bowl to mix everything in!

Enjoy baking (and eating!) these delicious Almond Cherry Shortcakes. I hope they bring a little sweetness to your day!