Ingredients

• ½ cup Butter, softened (113 g)
• ¾ cup Sugar (150 g)
• 1 Egg
• 1 ½ tsp Vanilla
• 2 cups Gluten Free 1-to-1 Baking Flour (296 g)
• 2 ½ tsp Baking Powder
• ½ tsp Salt
• 1 cup Milk (237 mL)
• 1 cup Heavy Cream, whipped (237 mL)

• 2 cups Sour Cherries, pitted (fresh or frozen)
• ¼ cup Granulated Sugar
• 1 ½ tsp Cornstarch
• 1 Tbsp Water
• Pinch of Salt
• 1 tsp Vanilla Extract
• 1 whole Star Anise, optional

Instructions

1. Preheat oven to 350°F. Grease an 8 x 8-inch baking dish and set aside. In a stand mixer with the paddle attachment, cream butter and sugar. Add egg and mix well, then add vanilla.

2. In a separate small bowl, combine flour, baking powder and salt. Then add flour mixture and milk alternately to the mixer, mixing on low until just combined.

3. Pour batter into prepared baking dish and bake 25 minutes, or until the top is golden brown. Let cool. When ready to serve, cut into 9 squares.

1. Add cherries, sugar, salt and star anise (if using) to a saucepan. Toss gently to coat the cherries evenly in sugar.

2. In a small bowl, mix cornstarch with water to make a slurry; set aside.

3. Cook the cherry mixture over medium-high heat for 4–5 minutes, until the cherries release their juices but are still whole.

4. Stir in the cornstarch slurry and cook, stirring constantly, for 1–2 minutes until the mixture thickens and loses any raw starch taste. Remove from heat and stir in vanilla.

5. Let compote cool to room temperature. Serve immediately over shortcake with whipped cream, or transfer to a container with a tight-fitting lid and store in the fridge until ready to serve. Remove the star anise before serving.

6. Compote will keep for up to 1 week in the fridge.