The Strawberry Shortcake Shortcut: A Quicker Recipe for a Classic

PIECE OF CAKE This one-pan recipe for strawberry shortcake dispenses with the finicky parts of the classic dessert. It adapts easily, too, for raspberries, blueberries and other fruits.June 24, 2021 12:12 pm ETabout strawberry shortcake? It’s a nostalgic crowd-pleaser, from the hot, flaky biscuit to the clouds of cold whipped cream and the ruby strawberries that tumble off and onto the plate, ready to be scooped back into the mix.

It’s an easy and quick dessert to make, too, except for one step: the rolling and cutting of the biscuit dough, which inevitably leads to sticky, floury hands and a countertop to match. And so I set about eliminating that step without forgoing a tender biscuit worthy of its over-the-top toppings. This recipe produces a single 8-by-8-inch biscuit layer baked in a square baking dish.

It’s hard to argue with the purity of the biscuit-cream-berry trio, and I am loath to mess with the first strawberry shortcake of the season, but after a few weeks I tend to start riffing. Sometimes I add a pinch of cardamom and a spoonful or two of rose water to the cream, or I might toss the berries in some of that rose water or a little limoncello, Kirsch or crème de cassis. Maybe I’ll toss in the zest of a lemon or a few mint leaves, sliced in fine slivers.

You can always swap in other fruits. Raspberries, blueberries and blackberries have their merits, served individually or mixed up in a colorful jumble. And peeled slices of peach and nectarine make a late-summer beauty of a shortcake. For a tropical version, stir a little white rum and lime zest into a mixture of half coconut cream and half heavy cream, then whip to soft peaks. Layer with kiwi, mango, coconut and pineapple.

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