cranberry-shortcake

Cranberry Shortcake

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  • Prep

    10 m
  • Ready In

    10 m
tameko b.
Recipe 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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 58.9 g
  • 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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Pineapple Cranberry Relish

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