Cranberry & Sea Salt Caramel Shortcakes Recipe

Name: Cranberry & Sea Salt Caramel Shortcakes Recipe | Recipes
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour (500 mL); 1/4 cup granulated sugar (50 mL); 1 tbsp baking powder (15 mL); 1/2 tsp salt (2 mL); 1/2 cup unsalted butter, cold and cut into small cubes (125 mL); 2/3 cup HERSHEY'S CHIPITS Sea Salt Caramel Chips (150 mL); 1/4 cup dried cranberries, chopped (50 mL); 1 3/4 cups 35% whipping cream, divided (425 mL); 1 tsp vanilla extract (5 mL); 1/4 cup icing sugar (50 mL); 1/2 cup HERSHEY’S CHIPITS SKOR Toffee Bits (125mL); 2 cups cranberry sauce (500 mL)

Details

Time: 15 minutes
Yields: 8 servings

Sweet and salty find their perfect match in this Cranberry and Sea Salt Caramel Shortcake recipe. Explore your taste buds and make your own at home today!

Ingredients & Directions

Bake Time: 15 minutes

BAKE MODE:

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Ingredients

2 cups

all-purpose flour (500 mL)
1/4 cup

granulated sugar (50 mL)
1 tbsp

baking powder (15 mL)
1/2 tsp

salt (2 mL)
1/2 cup

unsalted butter, cold and cut into small cubes (125 mL)
2/3 cup

HERSHEY'S CHIPITS Sea Salt Caramel Chips (150 mL)
1/4 cup

dried cranberries, chopped (50 mL)
1 3/4 cups

35% whipping cream, divided (425 mL)
1 tsp

vanilla extract (5 mL)
1/4 cup

icing sugar (50 mL)
1/2 cup

HERSHEY’S CHIPITS SKOR Toffee Bits (125mL)
2 cups

cranberry sauce (500 mL)

Directions

Equipment Needed 

Oven

Measuring Cups

Mixing Bowl

Mixer

3" (7 cm) Round Cutter

Parchment Paper

Baking Sheet

Preheat oven to 375°F (190°C). Whisk together flour, sugar, baking powder and salt. Cut in butter using pastry blender or fingertips until mixture resembles coarse meal. Stir in caramel chips and dried cranberries.

Whisk together 2/3 cup (150 mL) cream and vanilla. Stir into flour mixture with fork to make shaggy dough. Knead for 3 to 5 times or just until dough comes together (do not overwork).

Turn dough out onto lightly floured work surface. Pat into 1-inch (1 cm) thick round. Cut out 6 rounds using 3-inch (8 cm) round cutter. Re-roll scraps to make 2 more rounds. Place rounds, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet.

Brush tops with about 3 tbsp (45 mL) cream. Bake for 15 to 20 minutes or until golden. Cool completely.

Beat remaining cream with electric beaters until stiff peaks start to form. Beat in icing sugar until blended. Fold in toffee bits.

Split shortcakes in half. Place each bottom half on dessert plate. Top with cranberry sauce and large dollop of whipped cream mixture. Cap with top half of shortcake. Serve immediately.

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