Cranberry Shortcake

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tameko b. 0

"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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10 m servings 389 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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