Dark Cherry Shortcakes Jubilee

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  • 1 (16 1/2 ounce) can pitted dark sweet Bing cherries in syrup
  • 3 to 4 tablespoons cognac, brandy, or dark rum, or to taste
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon, or to taste (optional)
  • 1 pint cherry vanilla ice cream
  • 6 store bought shortcakes
  • Toasted sliced or slivered almonds for garnish (optional)


  1. In a medium saucepan, bring the cherries and their syrup to a boil over medium heat. Reduce the heat to medium-low and simmer until the cherries are heated through, about 1 to 2 minutes. Remove from the heat.
  2. In a small bowl, combine the Cognac with the cornstarch and stir until the cornstarch is dissolved. Add the mixture to the cherries. Return to a simmer and cook, stirring, until lightly thickened.
  3. Transfer the cherries to a serving bowl and stir in the cinnamon, if desired.
  4. Place 1 shortcake on each serving plate, top with a scoop of ice cream, and spoon some of the warm sauce over each serving. Garnish with toasted almonds, if desired.

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