Fresh Cherry Shortcake

Ingredients

• 6 cups Bing cherries, pitted and halved
• 6 tablespoons white sugar
• 2 lemons, zested
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup frozen butter
• 1 egg, beaten
• 1/2 cup cold half-and-half, or more as needed
• 1 egg white (optional)
• 1 teaspoon white sugar, or to taste
• 1 cup whipped cream
• 1 cup chopped almonds
• 6 cherries with stems

Directions

Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.

Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.

Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.