Shortcakes
3-2-1 Hidden Ice Cream Strawberry Shortcakes
The secret ingredient in these flaky, delicious, supereasy biscuits is vanilla ice cream.
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Peach Shortcake with Vanilla Whipped Cream
Tim Love’s shortcake reflects his easygoing style: Instead of making individual biscuits or multiple layers, he simply pours the batter into a 9-by-13-inch baking pan. For smaller cakes, bake the batter in 24 muffin tins.
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Strawberry Shortcake
Cake flour is the secret ingredient in this lusciously light shortcake. Make sure that you use pure cake flour as opposed to self-rising cake flour, which is similarly packaged. This dessert is at its best within 30 minutes of assembly.
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Blueberry-Almond Shortcakes with Crème Fraîche
Almond flour gives these not-too-sweet biscuits a subtle nutty flavor; cornmeal adds a bit of crunch. Instead of whipped cream, Barry Maiden serves the biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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Strawberry Shortcake with Star Anise Sauce
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Warm Nectarine and Blueberry Shortcakes
Constance Snow’s The Rustic Table offers smart, no-nonsense recipes from peasant cuisines around the world. Here, she makes one giant shortcake and layers it with warm, buttery peaches, then cuts it into wedges for serving.