“I found a recipe similar to this in a cookbook and make up my own variation,” notes Karen Grant of Tulare, California. She adds, “My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!”
I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings.—Christi Gillentine, Tulsa, Oklahoma
The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used.—Karen Robinson, Woodbury, Connecticut
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page’s favorite dessert on the menu at La Boucherie. Try it, and you’ll understand why.
This classic dessert gets an update when fresh berries meet the convenience of prepared whipped topping, individual sponge cakes and other packaged items. It's fast and delicious when time is short. Sometimes I use scones instead of shortcakes.—Ron Gardner, Grand Haven, Michigan
You'll want to catch these cute critters before they climb up the waterspout one more time. The no-bake treats take advantage of coconut-covered snack cakes and other packaged items to make assembly a snap.