By Chef Ella Freyinger

May 2021

Serves 6

Buckwheat is rich in compounds that help lower insulin and testosterone levels, a process that can enhance ovulation and contribute to overall sexual health. Plus, with fresh Southern California cherries — it’s damn delicious.


  • 1 cup buckwheat flour
  • 2 cup whole grain flour
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • ¼ tsp kosher salt
  • 1 ½ sticks unsalted butter, chilled and cut into pieces
  • 2 tbsp honey
  • 1 ¼ cup buttermilk, chilled
  • 1 pound cherries, pitted and halved
  • 3 tbsp honey
  • ½ pod vanilla, seeds scraped and pod reserved
  • ½ cup heavy whipping cream
  • For dusting, powdered sugar (optional)


  • Preheat oven to 425° F. Place dry ingredients into the bowl of a food processor. Pulse until well combined.
  • Add the butter and pulse until the size of peas. Add the honey and buttermilk with the food processor on, allowing to mix until a dough begins to form. Turn the dough out onto a floured surface and gently press into a 9” square.
  • Cut into 6 squares. You can also do this round use a round biscuit cutter. I prefer the square because nothing goes to waste. Bake the shortcakes on a parchment lined baking sheet for 12-14 minutes until lightly browned. Transfer to a wire rack to cool slightly.
  • Place the cherries, honey, and vanilla in a small bowl. Season with a pinch of salt and mix until the honey begins to dissolve. Let sit for at least 10 minutes.
  • Whip the heavy cream in a chilled bowl using a hand mixer until medium peaks form. Cut each biscuit in half. Set the tops aside.
  • Divide the cherry mixture among each biscuit bottom and top with the whipped cream. Cap each with its top and dust with powdered sugar, if desired.
  • Enjoy!