Sour Cherry Shortcake

Sour cherry shortcake

Recipe by Tara Weaver
4.3 from 4 votes
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 sour cherries without pits

  • 3 tbsp semolina flour

  • Batter
  • 5 tbsp aquafaba

  • 1/2 tsp turmeric

  • 1 cup sugar

  • 7 oz water

  • 7 oz applesauce

  • 3 1/2 cups white flour

  • 2 tbsp wine-stone backing powder

  • 15 tbsp aquafaba (for the “snow”)

  • Topping
  • 2 tbsp 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

Combining her expertise in cooking with a love for vegan and cruelty-free cosmetics, Tara guides you through a world of flavorful recipes and ethical beauty.