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Cranberry Shortcake

SUBMITTED BY: tameko b.

"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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PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

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.
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Nutritional Information
Cranberry Shortcake

Servings Per Recipe: 4

Amount Per Serving

Calories: 389

  • Total Fat: 16.9g
  • Cholesterol: 104mg
  • Sodium: 205mg
  • Total Carbs: 58.9g
  •     Dietary Fiber: 1.6g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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