Shortcakes

Forget rolling and cutting. These shortcakes get stirred together in one bowl and dropped straight onto the pan, which means tender cakes with craggy golden tops and zero fuss. The biscuit baking mix does most of the work, while sugar and melted margarine push them toward sweet and cake-like rather than savory biscuit territory.

Don’t overmix once the milk goes in. A few quick stirs keeps them light and fluffy; beat the batter hard and you knock the air out and end up with dense cakes.

The real payoff comes after baking. Split each warm cake, spoon over sweetened strawberries or sliced peaches, and crown it with whipped cream. This is summer dessert at its laziest and best.

Kitchen Tips

• Stir just until the batter comes together. Overmixing develops gluten and gives you tough cakes instead of fluffy ones.
• Drop the batter in big, rough mounds; smooth tops bake flat, while craggy ones catch syrup and cream.
• Sweeten the strawberries about 20 minutes ahead so they release their juices and soak into the cake.
• Serve warm. These are at their fluffiest straight from the oven.

Variations

• Swap in peaches, blackberries, or a mix of summer berries.
• Add a splash of vanilla or a little lemon zest to the batter for extra fragrance.
• Use the cakes as a base for a quick trifle, layering with custard and fruit.