"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries.
-Renee Bisch, Wellesley, Ontario
For a dazzling summer dessert, you can’t beat juicy strawberries and fresh whipped cream over homemade shortcake. “My father added even more indulgence to this recipe by buttering the shortcake," notes Shirley Joan Helfenbein of Lapeer, Michigan.
"I CAN still taste the sweet juicy berries piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added ever more indulgence to this strawberry dessert by first buttering his biscuits."
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one.
--Janice Mitchell, Aurora, Colorado
These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. —Agnes Ward, Stratford, Ontario