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!
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.