Callie’s Cheerwine Shortcakes With frosting and syrup-soaked cherries
Carrie Morey of Callie’s Hot Little Biscuit (in Charlotte) combines her handmade shortcake biscuit recipe with Cheerwine, creating a cherry lover’s dessert. The shortcake provides a tender, blank canvas. Turbinado sugar provides an even crunchier top to the shortcake, which is then cascaded in Cheerwine frosting and topped with Cheerwine syrup-soaked maraschino cherries.
- 2 cups Self-Rising flour, plus more for dusting
- ⅓ cup white sugar
- 7 tablespoons of salted butter (6 cut into cubes, and 1 tablespoon melted for brushing)
- ½ – ¾ cup of whole milk
- 1 teaspoon of vanilla (mixed into the milk)
- 1 tablespoon of turbinado sugar
- 2 cups of sifted powdered sugar
- 1 teaspoon of vanilla
- 3 tablespoons of Cheerwine Syrup
- 3 tablespoons of heavy cream
- Maraschino cherries, soaked in ½ cup of Cheerwine Syrup
Preheat the oven to 400 degrees.
Measure 2 cups of flour into a large bowl. Incorporate the cubed butter into the flour using your fingers until it resembles finely grated parmesan cheese. Mix in the white sugar.
Stir together the vanilla and the milk and pour into the flour mixture a little at a time, using your hands to incorporate. You may not use all the liquid. The dough will be sticky and wet.
Sprinkle some dusting flour along the top and sides of the dough, as well as on your work surface. Turn the dough out onto the floured surface. Flour the top of the dough.
Use a rolling pin to roll out the dough to ½-inch thickness. Flour a 3-inch biscuit cutter and stamp out the dough, starting from the edge and working your way around. Repeat this step until you have no more dough.
Place the biscuits on a parchment-lined, rimmed baking sheet. Biscuits should be touching each other. Brush the tops with melted butter and sprinkle with turbinado sugar.
Bake 16-18 minutes on a center rack, rotating halfway through the bake time. Once out of the oven, let cool a bit, then top with frosting and macerated cherries.
Sift powdered sugar in a big bowl.
Mix heavy cream with Cheerwine Syrup and vanilla.
Slowly add the cream to the powdered sugar, whisking while adding the cream. You may or may not use all the cream, depending on your desired consistency of the frosting.