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5
from 1 vote
Cranberry Shortcake
Cranberry Shortcake is made with juicy, sweet-tart cranberries, flaky buttermilk biscuits, and topped with a dollop of whipped cream. Even better, the prep for this dish is as easy as it is delicious!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Author:
Rebecca
Ingredients
Biscuits
8
count can
large buttermilk biscuits
6
tablespoons
unsalted butter
melted
½
cup
granulated sugar
Cranberry Sauce
12
ounces
fresh cranberries
⅔
cup
cranberry juice
½
cup
granulated sugar
1
teaspoon
vanilla extract
¼
teaspoon
ground cinnamon
Whipped Cream
1
cup
whipping cream
3
tablespoons
powdered sugar
1
teaspoon
vanilla extract
Instructions
Biscuits
Preheat oven according to package instructions and line a baking sheet with parchment paper.
Dip each biscuit into the melted butter and then into the sugar to coat evenly on all sides.
Place 2 to 3 inches apart on the baking sheet and bake according to package directions.
Usually, there are two baking options, I like the use the one that yields bigger biscuits, which usually means a slightly longer baking time.
Cranberry Sauce
While biscuits are baking, combine all ingredients in a saucepan and cook over medium-high heat and bring to a boil.
Reduce to a simmer for 15 minutes stirring occasionally, berries should start to burst.
Whipped Cream
Add all ingredients to a large bowl or stand mixer fitted with a whisk attachment and whip until soft peaks form.
Assembly
Slice biscuit in half and top with whipped cream and cranberry sauce.
Nutrition
Calories:
488
kcal