Fresh Cherry Shortcake

Ingredients

• 1 cup almonds chopped
• 1 teaspoon baking soda 
• 0.5 cup butter frozen
• 6  cherries with stems
• 2 teaspoons cream of tartar 
• 6 cups bing cherries pitted halved
• 1  eggs beaten
• 1  egg white 
• 2 cups flour all-purpose
• 1 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.5 cup half-and-half cold as needed
• 2  lemon zest 
• 0.5 teaspoon salt 
• 1 cup whipped cream 
• 1 teaspoon sugar white to taste

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender

Directions

1. Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl.
4. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
5. 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.
6. Add a teaspoon more half-and-half to the bowl if dough won't come together.
7. Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs.
8. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
9. 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.
10. Slice each cake in half horizontally.
11. 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.