With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
"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
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth!
-Karen Wingate, Coldwater, Kansas
I RECEIVED this recipe from my mother. It's one of the first desserts I make in the spring when our rhubarb comes in.
I discovered rhubarb and peaches go well together, and the biscuits make it a hearty dessert.
-Sheila Butler, Kansas City, Missouri
For a tasty twist at dessert time, this special spring shortcake dessert has a bountiful berry layer on the bottom. The moist and tempting cake is a treat our family has savored for years.
-Debra Falkiner, St. Charles, Missouri
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