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Cranberry Shortcake on a white plate with a glass of milk in the background

Cranberry Shortcake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 488kcal
Author: Rebecca
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!

Ingredients

Biscuits

  • 8 count can large buttermilk biscuits
  • 6 tablespoons unsalted butter melted
  • ½ cup granulated sugar

Cranberry Sauce

Whipped Cream

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: 488kcal