Cherry Cobbler With Shortcake Crust

For Shortcake: In a food processor fitted with the stainless-steel blade, put in the cake flour, sugar, baking powder and salt. Turn the machine on and off a few times to combine. Add the chilled butter and pulse the machine several times, until the butter is chopped up into small pieces the size of gravel.

With the motor running, pour the cream through the feed tubes. Stop processing the moment the dough barely begins to form a ball. Lightly flour a work surface and turn out the dough, gathering it together.

With a lightly floured rolling pin, roll out the dough to an 8-by-8-inch square. With a large, sharp knife or pastry trimmer, neatly trim the edges of the square. Then, cut it into 9 equal squares.

Line a baking sheet with parchment paper, transfer the squares to the baking sheet, and refrigerate at least 30 minutes or until needed.

Preheat the oven to 375 degrees F.

For Filling: In a medium bowl, stir together the cherries, honey, brown sugar, cinnamon, cornstarch, lemon juice, and Kirsch until thoroughly mixed.

With the 1 tablespoon butter at room temperature, grease an 8-by-8-by-2-inch baking pan. Spoon the fruit mixture into the buttered pan. Dot its surface with the 2 tablespoons chilled butter.

Arrange the chilled shortcake squares neatly on top of the filling in the pan. Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.

Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes. Remove from the oven and leave it to settle at room temperature for 10 minutes.

To serve, use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.

Spoon some powdered sugar into a fine-meshed sieve held over the cobbler and tap the side of the sieve to dust each portion. Add a scoop of ice cream for each guest who would like one and serve immediately.