Bing Cherry Shortcakes

Shortcakes:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
5 or 6 tablespoons milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Topping:
2 cups pitted Bing cherries
1 cup whipping cream
2 tablespoons granulated sugar
3 tablespoons melted raspberry jam
1 tablespoon Kirsch (cherry liqueur)

Heat oven to 425 degrees F.

In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, lemon zest and vanilla extract. Knead several times on a lightly floured board and roll out to 3/4-inch thickness. Cut into 4 circles with a 3-inch cutter and place on an ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool.

Meanwhile, beat cream and sugar together until soft peaks form. Melt jam and kirsch together in a small saucepan. Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted jam between the layers. Serve immediately.

Makes 4 servings.