Pear-Cranberry Shortcake | Midwest Living

Pear-Cranberry Shortcake

Pear-Cranberry Shortcake

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Bake 15 mins

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In this dessert recipe, the currant-studded shortcake is baked and then topped with warm fruit and whipped topping.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup currants or raisins
  • 1/2 cup milk
  • 1/3 cup dairy sour cream
  • 1 egg, slightly beaten
  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg or ground cardamom
  • 3 medium pears or apples, peeled, cored, and coarsely chopped
  • 1/2 cup fresh cranberries
  • Frozen whipped dessert topping, thawed


  1. Lightly grease an 8x8x2-inch square baking pan. Set aside.
  2. For shortcake: In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda and salt. Using a pastry blender, cut in the 1/2 cup butter till mixture resembles coarse crumbs. Stir in currants. Combine milk, sour cream and egg; add to flour mixture. Stir just to moisten. Spread the dough in prepared pan. Bake in a 450 degrees oven for 15 to 20 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan.
  3. Meanwhile, prepare the topping: In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg till combined. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally. Add cranberries. Cook, uncovered, for 3 minutes more or till cranberries pop. Remove from heat. Let stand for 5 minutes.
  4. Serve the shortcake warm topped with fruit mixture and whipped dessert topping. Makes 6 to 8 servings.

Nutrition Facts

(Pear-Cranberry Shortcake)

Servings Per Recipe 6, pro. (g) 7, sodium (mg) 528, carb. (g) 76, fiber (g) 5, cal. (kcal) 558, sat. fat (g) 17, Fat, total (g) 27, chol. (mg) 96, iron (mg) 3, vit. C (mg) 5, calcium (mg) 172, vit. A (IU) 923

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