Shortcut strawberry shortcakes

Whip up these gorgeous, creamy desserts in no time at all.
Gorgeous, delicious strawberry shortcake doesn't have to take long to make. (Photo: Sarah F. Berkowitz)

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 minutes
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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