Shortcake Pots

With National Cherry Day just around the corner on Thursday 16 July 2026, we have been busy in the farm kitchen dreaming up the perfect, simple way to enjoy the classic summer pairing of sweet cherries and rich, luxurious Devonshire dairy.

This recipe combines our exceptionally smooth, award-winning Devonshire Clotted Cream with our vibrant, sweet Farmhouse Cherry Yogurt (a firm favourite in our layered yogurt range, lovingly handmade on our working farm using fresh milk from our very own Jersey and Guernsey herd).

It is a beautiful, rustic, and incredibly easy dessert that captures the true essence of a sunny Devon afternoon. Serve it up in individual glass jars or ramekins to show off the gorgeous layers!

Prep time: 15 minutes | Cook time: None! | Serves: 4
Ingredients
1 pot (125g) Langage Farm Farmhouse Cherry Yogurt

1 tub (200g) Langage Farm Devonshire Clotted Cream

200g Fresh British cherries (washed, pitted, and halved, leaving a few whole ones with stems for decoration)

1 pack (approx. 150g) of high-quality shortbread biscuits (or baked scones for a traditional cream-tea twist)

1 tbsp Local Devon honey (optional, to sweeten the fresh cherries)

A squeeze of fresh lemon juice

Method
Step 1: Prep the Cherries
In a small bowl, toss your halved and pitted fresh cherries with the squeeze of lemon juice and the tablespoon of local honey. Let them sit for 10 minutes at room temperature to macerate and release their natural, sweet juices.

Step 2: Create the Creamy Layer
In another bowl, gently fold together our luscious Devonshire Clotted Cream and the velvety Farmhouse Cherry Yogurt. You don’t want to over-mix this—leaving a beautiful, marbled pink-and-white swirl makes the final dessert look spectacular!

Step 3: Crush the Base
Take your shortbread biscuits (or leftover scones) and place them in a clean tea towel or sandwich bag. Gently crush them with a rolling pin into chunky crumbs. You still want some nice, bite-sized biscuit pieces for texture.

Step 4: Layer Up!
Grab four of your favourite serving glasses or small glass jars. Assemble the pots by layering the ingredients:

Start with a generous spoonful of the crushed shortbread at the bottom.

Spoon over a thick layer of your marbled cherry yogurt and clotted cream mixture.

Scatter a layer of the juicy, macerated fresh cherries (and a drizzle of their syrup).

Repeat the layers once more, finishing with a dollop of the clotted cream mixture on top.

Step 5: The Finishing Touch
Top each pot with a beautiful, whole fresh cherry (stem intact!). Chill in the fridge for at least 30 minutes before serving to let the biscuit layer soften slightly and absorb the fruit juices.

The Ultimate Devon Twist
While we love shortbread, you can make this dessert uniquely Devonshire by swapping the biscuits for broken-up, fresh scones. Of course, when it comes to the scone layer, we must respect the ancient 11th-century tradition originating right here in Devon at Tavistock Abbey: it is strictly cream first! When layering your pots, always make sure your luxurious clotted cream layer sits beneath your cherry compote layer.

If you make these simple summer pots at home, we would love to see! Take a photo and share it with us on Facebook, Instagram, and LinkedIn using our hashtags:

#LOVELangage and #LangageFarmDairy