Cherry Squares with Mascarpone Whipped Cream
Adapted from Joanne English’s Recipe: Cherry squares are a thin sheet pound cake that gets dollops of cherry pie filling placed on them before they are baked.  As they bake the cherries nestle down into the cake in a most magical way.  You cut them into squares and sprinkle them with powdered sugar.  Since the cake is somewhat dense, you can pick them right up with your hands.  They are great for parties!
Cherry Squares with Mascarpone Whipped Cream
Adapted from Joanne English’s Recipe: Cherry squares are a thin sheet pound cake that gets dollops of cherry pie filling placed on them before they are baked.  As they bake the cherries nestle down into the cake in a most magical way.  You cut them into squares and sprinkle them with powdered sugar.  Since the cake is somewhat dense, you can pick them right up with your hands.  They are great for parties!
Servings
24squares
Servings
24squares
Ingredients
Fresh Cherry Filling:
  • 3cups bing cherriesstemmed and pitted
  • 1/2cup dried cherries(sweetened-sour cherries)
  • 1/2cup water
  • 1/2teaspoon lemon zest
  • 1tablespoon lemon juice
  • 1/3cup sugar
  • 2tablespoons corn starch
Cake Batter:
  • non-stick baking sprayor additional butter for greasing pan
  • 1 1/2cups buttersoftened (salted)
  • 1 3/4cups sugar
  • 6 eggs(room temperature)
  • 3cups floursifted
  • 1 1/2teaspoons vanilla
  • powdered sugar(for sprinkling before serving)
Mascarpone Whipped Cream
  • 1 (8-ounce)container mascarpone cheese
  • 1 cup heavy cream
  • 1/3cup powdered sugar
  • 1/2teaspoon vanilla
Instructions
Fresh Cherry Filling:
  1. Stir together all filling ingredients in large saucepan.  Bring to simmer, reduce heat, cover and maintain low simmer for about 10 minutes.
  2. Turn off heat and cover until ready to use.  Can be made ahead and refrigerated.
  3. *Can substitute with canned cherry pie filling.
Cake Batter:
  1. Preheat oven to 350 degrees.  Grease half-sheet pan (18″ x 13″ x 1″).
  2. Cream together butter and sugar until creamy and light.
  3. Add vanilla and eggs one at a time, beating for about 30 seconds after each egg. Mix in flour.
  4. Spread batter in prepared pan.
  5. With a sharp knife score the top of the batter into 24 squares.
  6. Place a dollop (about 2 tablespoons) cherry filling in the center of each scored square.
  7. Bake for 20-25 minutes or until cake is cooked through and toothpick tester comes out clean.
  8. Remove and allow to cool in pan.  Cut into 24 squares.
  9. Sprinkle with powdered sugar before serving.
Mascarpone Whipped Cream:
  1. Combine ingredients in medium bowl and beat with an electric mixer until mixture forms soft peaks.