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Cranberry & Sea Salt Caramel Shortcakes Recipe


15 Min.
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


Prevent your screen from going dark while you bake.


  • 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)
  • 2 cups
    cranberry sauce (500 mL)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
round cutter 3" (7 cm) Round Cutter
parchment paper Parchment Paper
baking sheet 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.


Dust with icing sugar before serving if desired.