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.
- 6 ounces frozen raspberries, defrosted
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 pound 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.