Cranberry Shortcake Recipes

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COCONUT CRANBERRY SHORTCAKES



Coconut Cranberry Shortcakes image

Our twist on strawberry shortcake features a tender coconut-flavored cake and a slightly tart cranberry sauce. It's a lovely dessert for the Christmas season-or anytime! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 11

3 cups all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups coconut milk
TOPPING:
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup coconut milk
1/2 cup cranberry juice
Whipped cream, sweetened shredded coconut and fresh mint leaves, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

Nutrition Facts : Calories 414 calories, Fat 14g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 4g fiber), Protein 6g protein.

CRANBERRY-APPLE SHORTCAKES



Cranberry-Apple Shortcakes image

Love classic strawberry shortcake? Enjoy a sweet cousin with a tart and tangy new fruit filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 11

2 cups cranberries
1/3 cup apple juice
2 cups thinly sliced peeled cooking apples (1 to 2 medium)
2/3 cup sugar
1/2 cup apple juice
1 tablespoon cornstarch
2 1/2 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Whipped topping, if desired

Steps:

  • In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)
  • Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

Nutrition Facts : Calories 450, Carbohydrate 76 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 42 g, TransFat 1 1/2 g

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

CRANBERRY-PEAR COMPOTE SHORTCAKE



Cranberry-Pear Compote Shortcake image

Here's a home-style recipe I've shared with many of my friends and family. Cranberries, pears and cinnamon transform the usual strawberry shortcake into a wonderful wintry treat. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup packed brown sugar
1/4 cup sugar
2 tablespoons butter
1 cinnamon stick (3 inches)
3 cups fresh or frozen cranberries, halved, divided
1/2 cup ginger ale
2-1/2 cups sliced fresh pears
1/4 cup light corn syrup
8 individually frozen biscuits
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
2 teaspoons grated orange zest
2 tablespoons butter, softened

Steps:

  • In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

Nutrition Facts :

PEAR-CRANBERRY SHORTCAKE



Pear-Cranberry Shortcake image

Serve the shortcake warm topped with fruit mixture and whipped dessert topping. You can use apples in place of pears in this.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup currants or 1/2 cup raisins
1/2 cup milk
1/3 cup sour cream
1 egg, slightly beaten
2 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground cardamom
3 medium pears or 3 medium apples, peeled, cored, and coarsely chopped
1/2 cup fresh cranberries
frozen whipped topping, thawed

Steps:

  • Lightly grease an 8x8x2-inch square baking pan. Set aside.
  • FOR SHORTCAKE:
  • In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
  • Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
  • Stir in currants.
  • Combine milk, sour cream and egg; add to flour mixture.
  • Stir just to moisten.
  • Spread the dough in prepared pan.
  • Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Cool in pan for 10 minutes.
  • Remove from pan.
  • FOR THE TOPPING:
  • In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
  • Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.
  • Add cranberries.
  • Cook, uncovered, for 3 minutes more or until cranberries pop.
  • Remove from heat.
  • Let stand for 5 minutes.
  • Serve the shortcake warm topped with fruit mixture and whipped dessert topping.

Nutrition Facts : Calories 405.1, Fat 18, SaturatedFat 11, Cholesterol 70.9, Sodium 332, Carbohydrate 57.7, Fiber 3.8, Sugar 27.6, Protein 5.6

CRANBERRY SHORTBREAD



Cranberry Shortbread image

I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter (no substitute)
1/2 cup dried cranberries, finely chopped

Steps:

  • Preheat oven to 325 degrees F.
  • Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
  • Stir in cranberries, then form into a ball & knead until smooth.
  • Divide dough in half.
  • On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
  • Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
  • Bake 20-26 minutes or until bottoms just start to brown.
  • Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4

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