Cranberry Shortcake recipe

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Ingredients

4 thick slices pound cake
1 (7 ounce) can pressurized whipped cream
1 (14.5 ounce) can whole cranberry sauce

Nutrition Info

389.1 calories
carbohydrate: 58.9 g
cholesterol: 103.5 mg
fat: 16.9 g
fiber: 1.6 g
protein: 3.2 g
saturatedFat: 10.2 g
servingSize: -
sodium: 205.1 mg
sugar: 37.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice each piece of cake in half to make two thinner slices. Place one of the slices onto a plate. Top with a spoonful of the cranberry sauce and a dollop of whipped cream. Place the remaining slices of cake on top, spread more cranberry sauce and top with more whipped cream.

Recipe Yield

4 servings

Recipe Note

This is a great recipe I created out of leftover cranberry sauce after Thanksgiving and a few slices of plain yellow cake. It is delicious, surprisingly light, and satisfying! Enjoy! You can sprinkle a little confectioners' sugar on top for an extra touch.

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