BING CHERRY SHORTCAKES

FOR THE SHORTCAKE BISCUITS:
1 1/2 cups flour
1/4 cup plus 2 tablespoons sugar, divided use
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
FOR SERVING:
3 tablespoons melted raspberry jam
1 tablespoon kirsch (cherry liqueur)
1 cup heavy (whipping) cream
2 cups pitted Bing cherries

TO MAKE THE SHORTCAKE BISCUITS:
Preheat oven to 425 degrees F.

In a medium bowl, stir together flour, 1/4 cup 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 four 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.

TO SERVE:
Melt jam and kirsch together in a small saucepan.

Meanwhile, beat cream and the remaining 2 tablespoons sugar together until soft peaks form.

Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted jam between the layers. Serve immediately.

Makes 4 servings
Adapted from source: the California Cherry Advisory Board

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