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Cranberry Shortcake

Rated as 1 out of 5 Stars
 made it  |  0 reviews   |   photos

"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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Ingredients

10 m servings 389 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 389 calories; 16.9 g fat; 58.9 g carbohydrates; 3.2 g protein; 104 mg cholesterol; 205 mg sodium. Full nutrition

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