Ingredients

1/2 pound salted butter (2 sticks) at room temperature
1/2 cup confectioner's sugar, sifted
2 cups all-purpose flour, sifted
1/4 teaspoon salt
16-ounce can jellied cranberry sauce
1 1/2 cups fresh raspberries or 10-ounce bag frozen raspberries, thawed
1 1/2 cups fresh strawberries, sliced, or 10-ounce bag frozen strawberries, sliced
1/3 cup raspberry flavored liqueur or raspberry juice
2 pints vanilla ice cream

To make shortcakes:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl of an electric mixer, cream the butter until fluffy, about 2 minutes. Gradually add the confectioner's sugar and beat until well combined. Add the flour and salt, mixing until just combined. Do not overmix.
On a well-sugared surface, roll out the dough 1/4-inch thick. Using a 4 1/2-inch fluted biscuit cutter, cut the dough into 8 rounds and use a large spatula to transfer them to the baking sheet. Bake the shortcakes for 20 to 25 minutes, until somewhat firm but still pale in color. Cool on a rack.

To make berry sauce:
Melt the cranberry sauce with liqueur or juice in a small saucepan over medium heat. If using fresh berries, let sauce cool and fold in berries carefully so as not to break up the raspberries; or stir in thawed berries. Heat sauce through; remove from heat.

Directions

To assemble desserts:

Split each shortcake and place one bottom half on each of 8 dessert plates. Top each shortcake with a 4-ounce scoop of vanilla ice cream. Top each scoop with equal amount of the berry sauce. Place the shortcake top on each serving; as an attractive alternative, lean top against the side of the dessert. Makes 8 servings.