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
IT SEEMS Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans.
My favorite was when she served them like this—topped with fresh strawberries and whipped cream! —Elaine Gagnon
Pawtucket, Rhode Island