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Raspberry Pear Shortcake

This dessert is a nice change of pace from traditional strawberry shortcake. Because the recipe calls for canned pears and either fresh or frozen raspberries, you can make it year-round.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2 cups fresh or frozen raspberries, thawed
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 can (15-1/4 ounces) pear halves, drained
  • 4 individual round sponge cakes
  • Whipped topping


  • Place the raspberries in a large bowl. Combine sugar and cinnamon; sprinkle over raspberries and mash lightly. Let stand for 10 minutes. Place a pear half on each sponge cake. Top with the raspberries and whipped topping.
Nutrition Facts
1 each: 220 calories, 3g fat (2g saturated fat), 28mg cholesterol, 185mg sodium, 47g carbohydrate (32g sugars, 6g fiber), 2g protein.

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