Cranberry Shortcakes with Vanilla Bean Whipped Cream

Cranberry Shortcakes with Vanilla Bean Whipped Cream

A bright, summery twist on a classic dessert—made easy with our frozen cranberries.

Cranberries for Summer? Absolutely.

When you think of cranberries, the holidays might come to mind…but we’re here to make the case for enjoying them all year long. These Cranberry Shortcakes are the perfect warm-weather dessert: tender, buttery biscuits layered with a tart homemade cranberry jam and topped with luscious vanilla bean whipped cream.

Made with Stahlbush Island Farms frozen cranberries, this recipe brings peak-season flavor to your kitchen no matter the time of year. Keeping frozen fruit on hand means you’re always just a few steps away from a fresh, vibrant dessert—no washing, chopping, or worrying about what’s in season.

INGREDIENTS

Cranberry Jam

• 2 cups Stahlbush Island Farms Frozen Cranberries
• ½ cup (100g) granulated sugar
• Zest and juice of 1 lemon
• ½ tsp vanilla

Shortcakes

• 6 tbsp (90g) buttermilk
• ⅓ cup (80g) heavy cream
• 2 cups (250g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (114g) unsalted butter, melted and cooled

Vanilla Bean Whipped Cream

• 2 cups (460g) heavy cream
• ¼ cup (50g) sugar
• ½ tsp vanilla bean paste

INSTRUCTIONS

Make the Cranberry Jam

1. In a saucepan, combine frozen cranberries, sugar, lemon zest, and lemon juice.
2. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until thick and jammy.
3. Stir in vanilla and let cool completely.

Prepare the Shortcakes

1. Preheat oven to 450°F and line a baking sheet with parchment paper.
2. Place buttermilk and heavy cream in the freezer while preparing the dry ingredients.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Whisk the chilled buttermilk and cream into the melted, cooled butter until slightly clumpy. Pour the wet mixture into the dry ingredients and gently fold until just combined
5. Scoop 5–6 large biscuits onto the prepared baking sheet. Chill while the oven finishes preheating. Brush tops with heavy cream and sprinkle with coarse sugar if desired.
6. Bake for 15–18 minutes, until golden brown. Let cool slightly.

Make the Whipped Cream

1. In a large bowl, beat heavy cream, sugar, and vanilla bean paste until medium peaks form.

Assemble the Shortcakes

Slice each biscuit in half. Spoon cranberry jam onto the bottom half, followed by a generous dollop of whipped cream. Place the top biscuit half over the cream and finish with more whipped cream and cranberry jam.

A Fresh Take on a Classic

These cranberry shortcakes are proof that frozen fruit isn’t just convenient, it’s transformative. With Stahlbush Island Farms frozen berries, you can create vibrant, bakery-worthy desserts any time of year.

So go ahead—bring cranberries into your summer baking lineup. You might never look at them the same way again.