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Apple-Cranberry Shortcakes

Apple-Cranberry Shortcakes

Cornmeal adds crunch to these cinnamon-spiced shortcakes, while fresh cranberries offer a pleasing tartness to the filling. Use a sweet, crisp apple such as Gala or Braeburn.

Cooking Light JANUARY 2007

  • Yield: 8 servings (serving size: 1 filled shortcake)


  • Shortcakes:
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1/4 cup cornmeal
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 6 tablespoons ice water
  • 1 large egg white, lightly beaten
  • 2 teaspoons granulated sugar
  • Filling:
  • 2 teaspoons butter
  • 6 cups sliced peeled Gala or Braeburn apple (about 4 medium)
  • 3 tablespoons brown sugar
  • 1/2 cup fresh cranberries
  • 1/4 cup apple juice
  • 1/4 cup water
  • Dash of salt
  • 1 cup frozen fat-free whipped topping, thawed
  • 1/8 teaspoon ground cinnamon


Preheat oven to 375°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper. Cut dough into 8 even portions, cutting into, but not through, the dough. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.

To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add apple, tossing to coat; sauté 4 minutes or until lightly browned. Stir in brown sugar; sauté 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.

Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.

Shortcake Tips:

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 48.2g
  • Fiber: 2.3g
  • Cholesterol: 21mg
  • Iron: 1.3mg
  • Sodium: 256mg
  • Calcium: 69mg

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Apple-Cranberry Shortcakes Recipe