Name: Fresh Cherry Shortcake with White Chocolate Whipped Cream (Gluten-Free)
Prep time: 1 hr
Cook time: 50 min
Ingredients: Cherry Filling; 1 tbsp butter; 4 cups fresh cherries, pits removed, cherries halved; 1/2 cup brown sugar; 1 tbsp cornstarch; 1 cup water or apple juice; Biscuits; 1-1/2 cups (180g) all-purpose flour or GF flour blend; 1/2 tsp xanthan gum (if using gluten-free flour only); 3 tbsp granulated sugar; 1/4 tsp salt; 1 tbsp baking powder; 1/2 tsp baking soda; 1-1/2 sticks (12 tbsp) cold unsalted butter, cubed; 1 egg, lightly beaten; 3/4 cup (170g) heavy cream, whipped to soft peaks; 1 tsp freshly grated lemon zest; 2 tbsp melted butter; Turbinado sugar, for sprinkling on top of the biscuits; Topping; 4 oz white chocolate, chopped; 1 cup heavy whipping cream; 1 tsp pure vanilla or vanilla paste; 1 tbsp sugar (powdered or granulated), or to taste