Shortcake is dinner when you've had a long day and the shelf says dessert first. Pound cake made from pantry staples, fresh berries, and ready-whipped cream finish this in thirty minutes from start to table.

Serves 2. 35 minutes, 20 at the stove.

About 1200 calories a serving, 22 g protein, 189 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F (190°C). Cream together 4 tablespoons butter and 1/4 cup sugar in a bowl until pale, then beat in 1 egg. Fold in 3/4 cup flour and 1/4 teaspoon salt until just combined.
2. Spread the batter into a small baking pan or split between two ramekins and bake until golden and a toothpick comes out clean, about 15 to 18 minutes. While the cake bakes, hull and halve 1 pound strawberries and toss with 1 tablespoon sugar; let them sit.16 min
3. Turn the shortcake out of the pan to cool just slightly, then split it in half horizontally or crumble it into bowls. Top each half with half the strawberries and their juice, then a dollop of the whipped topping.

Note Swap the berries for any ripe fruit. Shortcake keeps covered in the cold box for a day; eat it within hours of assembly or the cake will soften. Serve with strong coffee or tea.