Cherry Cream Shortcake

10 ingredients
3 steps

Ingredients

  • 2 1/4 cups self-rising flour
  • 1 1/2 tsp baking powder
  • 5 tbsp butter, diced
  • 1/4 cup sugar
  • 1 None medium egg, lightly beaten
  • 3-4 tbsp milk
  • None None Toppings
  • 14 oz can cherry pie filling
  • 2/3 cup whipping cream
  • 4 tbsp vanilla pudding

Directions

  1. 1
    Preheat oven to 425°F. Lightly grease a baking sheet, then sprinkle with a little flour.
  2. 2
    For the shortcake, sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the center and add the egg and milk. Stir with a blunt knife until large clumps form. Turn out onto a lightly floured surface and knead until smooth. Transfer to the prepared baking sheet and roll out into an 8 inch round. Bake 20 mins until risen and golden brown. Cool 5 mins then transfer to a wire rack and cool completely.
  3. 3
    For the toppings, place the cherry pie filling in a bowl and stir in 2-3 tbsp hot water. Cool. Whip the cream until soft peaks form then fold in the pudding with a large metal spoon. Place the shortcake on a serving plate and top with the cream mixture. Spoon half the cherry mixture on top and serve the remainder on the side.

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