Cranberries 'n Cream Shortcakes Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

0 ratings


  • 3 cups cranberries, fresh or frozen
  • 1 cup confectioner's sugar
  • 3/4 cup cranberry-raspberry juice cocktail
  • 1/8 teaspoon apple pie spice
  • 1/2 (8 oz) package cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 vanilla bean, split lengthwise
  • 1 cup heavy whipping cream, divided
  • 6 shortcakes, split


1. In a small saucepan, combine cranberries, confectioner's sugar, cranberry-raspberry juice cocktail and apple pie spice. Bring to a boil; reduce heat, and simmer for 10 minutes or until berries burst and mixture thickens slightly. Remove from heat.


2. In a medium bowl, combine cream cheese and granulated sugar. Scrape seeds from vanilla bean into cream cheese mixture. Beat at medium speed with a mixer until smooth. Add 1/2 cup cream; beat for 2 minutes or until smooth. Add remaining 1/2 cup cream; beat until smooth and stiff peaks form. Cover and chill up to 1 hour.


3. Divide cranberry mixture among bottom halves of shortcakes. Top with cream cheese mixture and top halves of shortcakes. Serve immediately.

Cranberries 'n Cream Shortcakes


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen