Easy breezy fall shortcakes (cranberry, salted caramel-apple, ginger-pear)
Cakes
The base recipe for this shortcake has two tricks: First, I grate my butter on a cheese grater before adding it into the dry mixture. The long, thin strips of butter give the shortcakes a higher rise and flakier layers. Second, instead of using a biscuit cutter, I just shape the dough into one big square and then cut it into smaller squares. It saves time because you don’t have to worry about reshaping the dough for round two, and you won’t have to spend twenty minutes looking for your biscuit cutter (you know you will). <br /> <br />Now, for the fun part. The toppings! My favorite awesomely autumnal topper for sweet, buttery shortcakes is tart, stewed cranberries. Dollop a dreamy cloud of orange and nutmeg spiced whipped cream on top, and it suddenly becomes the thing that fall fantasies are made of. Of course, if your orchard haul is looking particularly abundant, you should try the caramel apple topper. It’s sweet and salty perfection. Or, if you’re looking for a really intriguing pear-ing (hehe), try the pear-ginger compote.
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