You could spend an hour making classic American strawberry shortcake, but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process to 10 minutes. The secret is a tube of store-bought biscuit dough—and if you serve the dessert open-face, you need just half a biscuit per serving. The only other ingredients are strawberries and whipped cream (you can even whip skim milk to a fluff if you have a good immersion blender; add a sprinkling of sugar and a splash of vanilla). Though champagne is probably the best accompaniment for this midnight snack, a hot cup of tea would work nicely too.
Get the recipe: Quick Biscuit Strawberry Shortcake
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