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

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