Ingredients

(Preparation 25 minutes, cooking time 15 minutes)

1 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
5 or 6 tablespoons milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 cups pitted Bing cherries
1 cup whipping cream
2 tablespoons sugar
3 tablespoons melted raspberry jam
1 tablespoon Kirsch (cherry liqueur) (optional).

Directions

Preheat oven to 425 F.

In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, lemon zest and vanilla extract. Knead several times on a lightly floured board and roll out to 3/4-inch thickness. Cut into 4 circles with a 3-inch cutter and place on an ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool. Meanwhile, beat cream and sugar together until soft peaks form. Melt jam and kirsch together in a small saucepan. Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted jam between the layers. Serve immediately. Makes 4 servings.

Nutrition information per serving: 671 cal., 8 g pro., 35 g fat, 82 g carbo., 3 g fiber, 115 mg chol., 426 mg sodium.