Sour Cherry Shortcake

Sour cherry shortcake

5 from 3 votes
Recipe by Tara Weaver Course: DessertCuisine: InternationalDifficulty: Medium


Prep time


Baking time


Total time





Fresh and sweet sour cherry shortcake for summer afternoons. This treat is great for backyard barbeques or picnics. Soft batter covered in fresh sour cherries just melts in your mouth.

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  • Sour cherries
  • 1 1/2 cup 1 1/2 sour cherries without pits

  • 3 tbsp 3 semolina flour

  • Batter
  • 5 tbsp 5 aquafaba

  • 1/2 tsp 1/2 turmeric

  • 1 cup 1 sugar

  • 7 oz 7 water

  • 7 oz 7 applesauce

  • 3 1/2 cups 3 1/2 white flour

  • 2 tbsp 2 wine-stone backing powder

  • 15 tbsp 15 aquafaba (for the “snow”)

  • Topping
  • 2 tbsp 2 powdered sugar


  • Sour cherries
  • Pour away water from sour cherry jar and tap the cherries with a paper towel to dry them a bit.
  • Add semolina flour and mix it up.
  • Batter
  • Mix 5 tbsp of aquafaba, turmeric and sugar.
  • Add water and apple sauce to the mixture.
  • Mix flour and wine-stone baking powder.
  • Add the liquid mix to the flour mix and stir it well.
  • Put 15 tbsp of aquafaba into the kitchen robot and beat until you get a soft cream.
  • Add the snowy cream to the flour+liquid mixture and mix it with spattula.
  • Pour the mixture into the baking tray (approx. 11.8×8.6×2 in).
  • Spread the sour cherries over the batter in the baking tray and bake for 35-40 minutes.
  • After baking put some powdered (icing) sugar over the whole cake.

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Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!