Cranberry Pear Shortcake Cups
A simple and delicious dessert featuring a warm cranberry pear filling nestled in shortcake cups and topped with fluffy whipped cream. Perfect for the holidays or any time you need a comforting treat.
Equipment
- Saucepan medium
- Mixer for whipping cream
- bowl for whipping cream
- serving glasses or bowls
Ingredients
Fruit Filling
- 2 ripe pears diced, choose soft but not mushy pears like Bosc or Anjou
- 1 cup fresh or frozen cranberries
- 0.5 cup granulated sugar
- 2 tbsp orange juice
- 1 tsp vanilla extract
Whipped Cream
- 2 cups heavy cream cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Base
- 1 package store-bought shortcake cups or homemade sponge cake pieces
Instructions
- Combine diced pears, cranberries, granulated sugar, orange juice, and 1 tsp vanilla extract in a medium saucepan.
- Cook over medium heat, stirring occasionally, for 10-15 minutes, until cranberries pop and soften, and pears are tender. Let cool completely.
- In a separate bowl, whip cold heavy cream with powdered sugar and the other 1 tsp vanilla extract until stiff peaks form.
- Place a shortcake cup or sponge cake piece at the bottom of each serving glass or bowl.
- Spoon a generous amount of the cooled cranberry pear mixture over the base.
- Top with a large swirl or dollop of whipped cream.
- Optionally, repeat layers and finish with whipped cream.
Notes
For best results, ensure the fruit filling is completely cool before assembling to prevent the whipped cream from melting. Whipped cream is best made fresh, but can be prepared a few hours ahead and re-whipped if needed. Store components separately if not serving immediately.