In a large bowl, whisk together flour, sugar, baking powder and salt.

Using a cheese grater, grate the cold butter into the dry ingredients mixture. Use a fork to mix until the butter is incorporated and the mixture is crumbly.

Mix in the egg, Greek yogurt (or sour cream) and milk. Knead the dough with your hands to bring it together.

On a well-floured surface, roll out the dough to 1/2-inch thick. Cut five cakes out of the dough using a round biscuit cutter or the mouth of a glass. Place cakes on a plate and leave in the fridge for 20 minutes. Heat the over to 350 F.

Transfer the chilled cakes to a baking sheet lined with parchment paper. Bake for 25 to 28 minutes until lightly golden. Let cool. Slice in half and layer with whipped cream and sliced cherries.