Skip to main content Share
& Save

Cranberries ‘n Cream Shortcakes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.

I'm not interested