Whipped topping melts into warm pound cake and juicy berries for a stovetop shortcake that takes minutes. This shelf holds the heart of it, so you just need to buy fruit and cake or make one from what you have. Comfort food when time is short.

Serves 2. 15 minutes, 10 at the stove.

About 420 calories a serving, 5 g protein, 47 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Hull and halve 1 pound of strawberries into a small pot, add 2 tablespoons of sugar and a pinch of salt, and set over medium-high heat. Stir once or twice until the berries release their juice and begin to soften, about 3 to 4 minutes; they should still hold their shape.4 min
2. While the berries warm, toast 2 slices of pound cake in a dry skillet over medium heat until they are golden on both sides, about 2 minutes per side, and transfer to two bowls.2 min
3. Divide the warm strawberries and their juice over the cake, then top each bowl with a generous dollop of whipped topping so it melts slightly into the warm fruit and cake.

Note Swap fresh berries for frozen ones thawed with their juice, or use peaches. Leftovers keep covered in the fridge for one day but the topping will thin; eat cold or reheat the cake gently. Serve with coffee or tea, or stretch it by halving the portions and serving after a light dinner.