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The perfect salty-sweet combination: fluffy cakes loaded with crispy bacon & melty chocolate chunks, filled with fresh whipped cream & dark cherries

Serves 2


1c flour

1tsp baking powder

1/4tsp baking soda

2tbsp sugar

1/4tsp salt

3/4c heavy cream

2 slices thick-cut bacon cooked crispy & roughly chopped

3tbsp chocolate, roughly chopped (dark or milk is your preference!)

Turbinado sugar, for topping

Fleur de sal, for topping

1c dark cherries, fresh or frozen (defrosted), depitted & halved

½-1c fresh whipped cream

Mint, to garnish


Preheat oven to 400 degrees. Line a small baking sheet with parchment. Sift flour thru salt into a medium-sized bowl and stir together. Stir in the bacon and chocolate. Pour in the cream and stir until just combined. The batter with be very thick.


Use wet hands to shape the dough into two equal mounds on the lined baking sheet. Don’t overwork the dough, the shapes don’t have to be perfect and you don’t want them to become tough. Sprinkled the tops with turbinado sugar and fleur de sal. Bake 15-20min until golden brown. Let cool 5min.


To assemble, gently split the shortcakes in half horizontally--they will be very tender. Layer the bottom half with the cherries and desired amount of whipped cream. Replace the top of the shortcake and garnish with mint. Serve immediately.



Freeze the cooled shortcakes in a single layer on a baking sheet until solid. Transfer to a sealable container for up to one month. Microwave to defrost as the oven will dry them out.