This easy Cranberry Shortcake is a festive twist on classic strawberry shortcake. Fluffy biscuits are layered with sweet-tart cranberry sauce or cranberry compote, homemade orange whipped cream, and a little orange zest for an easy Thanksgiving or Christmas dessert.
If you're looking for something to 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're 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!
Jump to:
What makes this cranberry shortcake so easy
- Uses leftover cranberry sauce or compote: A great way to turn holiday leftovers into dessert.
- Canned biscuits are totally fair game: No homemade biscuit dough required.
- Orange whipped cream: Orange zest adds a bright citrus note that works especially well with tart cranberries.
- Easy holiday dessert: The shortcakes come together in about 20 minutes.
Key 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 especially well with my sweet Vanilla Cranberry Compote, but leftover cranberry sauce works, too. If your sauce is very tart or savory, I recommend using a sweeter cranberry compote.
- Biscuits- Canned biscuits keep this recipe quick and easy, but you can also use store-bought or homemade biscuits.
- Heavy cream- Whipped into a simple topping for the shortcakes.
- Orange zest- Adds fresh citrus flavor to the whipped cream and complements the cranberries.
How to make cranberry shortcake
If you're using leftover cranberry sauce, this cranberry shortcake comes together in just a few simple steps. First, sweeten and bake the biscuits, then make the orange whipped cream and layer everything together.
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!
👩🍳The canned Biscuit trick
Canned biscuits don't have to taste like canned biscuits. Brush the tops with a little heavy cream or half-and-half, then sprinkle with coarse sugar before baking. I like turbinado sugar because it adds a little crunch and makes the biscuits taste more like a sweet shortcake biscuit.
Cranberry sauce vs. cranberry compote
You can use either cranberry sauce or cranberry compote for this recipe. A sweeter cranberry compote works particularly well because it balances the buttery biscuit and lightly sweetened whipped cream. Traditional cranberry sauce can also work, especially if you're using leftovers from Thanksgiving dinner, but very tart or savory sauces may need a little extra sweetness.
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 spices to the whipped cream, such as cinnamon, cloves, or nutmeg.
- Use sweet scones instead of biscuits. Sweet scones, like my cranberry orange scones would be perfect here.
Storage
Cranberry shortcakes should be eaten right away. However, you can prepare the cranberry compote in advance and store it in an airtight 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.
Absolutely. Canned biscuits are what make this recipe so quick and easy. You can also use store-bought or homemade biscuits if you prefer.
Yes. Leftover cranberry sauce works well in cranberry shortcake, especially if it has a sweet, fruity flavor. If your sauce is very tart, add a little extra sweetness to the whipped cream or use a sweeter cranberry
More Thanksgiving and Holiday recipes
Check out these seasonal favorites!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Easy Cranberry Shortcake with Cranberry Sauce
Equipment
- baking sheet
- handheld mixer or stand mixer
Ingredients
- 8 biscuits (can use canned, 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
- If using canned biscuits: 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 biscuits (can use canned, store-bought, or homemade biscuits), 1-2 tbsp heavy cream, or half and half, optional, 1-2 tbsp coarse sugar, optional
- When the biscuits are cool (or if using store-bought or leftover homemade biscuits), split each open and top with the cranberry compote/sauce, followed by whipped cream. Top the whipped cream with the fresh orange zest and serve immediately.2 cups cranberry compote , 2 tsp 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 tbsp powdered (confectioner's) sugar
Notes
- Cranberry shortcakes can be served both warm, cold, or at room temperature.
- If making the biscuits from scratch, try my honey cornmeal biscuits!
- 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.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Trish says
Made this for Friendsgiving, and it was a hit. Used frozen biscuits and leftover cranberry sauce and served with vanilla ice cream.