Apple-Cranberry Shortcakes with Cinnamon Cream

Name: Apple-Cranberry Shortcakes with Cinnamon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 3 1/2 tablespoons plus 1/2 cup (packed) golden brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 11 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 3/4 cup whole-milk yogurt; 5 sweet apples; 1 cup fresh cranberries; 2 cups chilled whipping cream; 3/4 teaspoon vanilla extract

Servings: persons

2 cups all purpose flour
3 1/2 tablespoons plus 1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup whole-milk yogurt
5 sweet apples
1 cup fresh cranberries
2 cups chilled whipping cream
3/4 teaspoon vanilla extract

1
Preheat oven to 425F.
2
Line baking sheet with parchment.
3
Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor.
4
Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal.
5
Transfer to large bowl.
6
Add yogurt; mix with fork until dry ingredients are evenly moistened.
7
Turn dough out onto floured work surface.
8
Knead 5 turns to combine.
9
Roll into 12x5-inch rectangle.
10
Cut into 10 squares.
11
Arrange squares on prepared baking sheet, spacing apart.
12
Bake until tester inserted into center comes out clean, about 18 minutes.
13
Transfer to rack; cool 15 minutes.
14
Melt 3 tablespoons butter in large skillet over medium-high heat.
15
Add apples; saute 5 minutes.
16
Sprinkle with 1/2 cup sugar.
17
Add cranberries; saute until cranberries pop, about 5 minutes.
18
Using slotted spoon, transfer fruit to bowl.
19
Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup.
20
Return fruit to skillet; stir to coat.
21
Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks.
22
Cut shortcakes horizontally in half.
23
Place 1 bottom half in each of 10 bowls.
24
Top with fruit, cream, and shortcake tops.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 3 1/2 tablespoons plus 1/2 cup (packed) golden brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and more.

Yes, Apple-Cranberry Shortcakes with Cinnamon Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!