Gorgeous, delicious strawberry shortcake doesn't have to take long to make. (Photo: Sarah F. Berkowitz)

Shortcut strawberry shortcakes

Whip up these gorgeous, creamy desserts in no time at all.

In my family, strawberry shortcake is one of those desserts we have once in a blue moon. But I saw these sweet little shells hanging out in my grocer’s fridge right next to the strawberries and was struck with one of those lightning bolts – why bake a cake from scratch when I can use these ready-made ones?

The truth is, there’s nothing like home-baked. But there’s also nothing like a relaxed, happy hostess – so sometimes you’ve got to compromise. This year-round recipe is the perfect compromise – a little store-bought, a little of your own special touch. And the end result is delicious.

Shortcut Strawberry Shortcakes Recipe

Prep15 mins
Yield6 people


  • 6 ounces frozen raspberries (defrosted)
  • 2 tbsp sugar
  • 1 tsp lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 lb strawberries
  • 6 dessert shells
  • 1 can or tub whipped cream


  • Put raspberries, sugar, lemon juice and zest into a magic bullet or food processor. Blend until smooth.
  • Dice 8-10 of the strawberries. Fill the center of each shortcake with a pile of diced strawberries.
  • Top diced strawberries with a generous spoonful of raspberry puree.
  • Place a dollop or large squirt of whipped cream on top, and then garnish with fanned strawberries.
  • You can place dots or drizzles of raspberry puree on the plate for a gourmet touch, and serve with whole strawberries.

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