Move over strawberry shortcake, this easy Cranberry Shortcake is a fall dream dessert. Made with a sweet cranberry compote, canned biscuits, homemade whipped cream, and a touch of orange for the ultimate Thanksgiving dessert.
If you're looking for something do with all that leftover cranberry sauce from Thanksgiving or Christmas, then this dessert is for you!
Listen, we know you're tired after cooking up a delicious holiday feast, so that's why we are cheating a bit and using canned biscuits (or store-bought). By all means, if you're a marathon baker, then go ahead and make your own biscuits.
These cranberry shortcakes are ideal with my vanilla cranberry compote, mainly because it's sweeter than traditional cranberry sauce (which is more tart). If your cranberry sauce is on the tart or savory side, then make a quick batch of compote for these shortcakes- you won't regret it!
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Why you will love this cranberry shortcake
- It's a different spin on traditional strawberry shortcake
- Uses canned biscuits (or store-bought biscuits) for easy baking
- It's a great way to use up leftover cranberry sauce
- Kids and adults will love it
- Makes a unique Thanksgiving or Christmas dessert
Ingredients
Only five ingredients! It doesn't get easier than that. For the full list of ingredients and instructions, please see the recipe card.
- Cranberry compote or sweet cranberry sauce - This recipe works best with my sweet cranberry compote, but you can use any cranberry sauce.
- Biscuits- Canned, store-bought, or homemade biscuits.
- Coarse sugar- For doctoring up the canned biscuits.
- Heavy cream- For making the whipped cream.
- Powdered sugar- Sweetens the whipped cream.
- Orange zest- Used to flavor the whipped cream.
Instructions for cranberry shortcake
If you are making the cranberry compote, you can find a quick visual for that here. Otherwise, here is quick tutorial for making the whipped cream topping.
Step 1. With a handheld mixer or electric mixer fitted with the whisk attachment, whip the cream and the sugar.
Step 2. Whip until medium peaks form, about 3-4 minutes.
Once the whipped cream is prepared you are ready to assemble. Split open a biscuit, add some cranberry sauce, and top with whipped cream. Add the orange zest to the top, and enjoy!
💡Expert tip
To sweeten up your canned biscuits, brush each biscuit with additional heavy cream (or half and half), then sprinkle coarse sugar on top. I like turbinado sugar (Sugar in the raw), but you can use any sugar you like.
Substitutions and variations
Don't have an ingredient? Here are a few variations you can try.
- Ice cream- Instead of whipped cream, you can layer the shortcake with ice cream. Vanilla, pistachio, or eggnog ice cream would be great choices.
- Lemon zest- You can use lemon zest in place of the orange.
- Spices-Add seasonal spice to the whipped cream such as cinnamon, cloves, or nutmeg.
Storage
Cranberry shortcakes should be eaten right away. However you can prepare the cranberry compote in advance, and store it in an air-tight container in the fridge for up to 2 weeks.
Frequently asked questions
Cranberry shortcake can be served both warm, cold, or room temperature. You can reheat the compote or sauce gently in the microwave, or simply place the cranberries on the warm (not hot) biscuit right out of the oven.
More fall recipes
Check out these seasonal favorites!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Cranberry Shortcake
Equipment
- baking sheet
- handheld mixer or stand mixer
Ingredients
- 8 canned biscuits (can also use store-bought or homemade biscuits)
- 1-2 tablespoon heavy cream, or half and half, optional
- 1-2 tablespoon coarse sugar, optional
- 2 cups cranberry compote or cranberry sauce
Whipped Cream
- 1 cup heavy cream (double cream or whipping cream), cold
- 2-3 tablespoon powdered (confectioner's) sugar
- 2 teaspoon orange zest
Instructions
- Preheat the oven as per biscuit instructions. Place each biscuit on a baking sheet, and brush the tops with heavy cream. Sprinkle the sugar over the tops. Bake the biscuits as per directions. Remove from the oven and allow them to cool slightly.8 canned biscuits (can also use store-bought or homemade biscuits), 1-2 tablespoon heavy cream, or half and half, optional, 1-2 tablespoon coarse sugar, optional
- When the biscuits are cool, split each open, and top with cranberry compote/sauce, followed by whipped cream. Top the whipped cream with the fresh orange zest and serve immediately.2 cups cranberry compote, 2 teaspoon orange zest
Whipped Cream (makes about 2 cups)
- Using a handheld or electric mixer fitted with the whisk attachment, whisk the heavy cream and sugar until medium peaks form, about 3-4 minutes. Medium peaks will hold their shape on the beaters, when lifted, but remain soft. Use immediately, or store in the fridge for up to 24 hours.1 cup heavy cream (double cream or whipping cream), cold, 2-3 tablespoon powdered (confectioner's) sugar
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Trish says
Made this for Friendsgiving, and it was a hit. Used frozen biscuits and leftover cranberry sauce and served with vanilla ice cream.