Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original’s egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
"Homemade goodness abounds in this recipe from my aunt," writes Pat Walter of Pine Island, Minnesota. "And there isn't any need to shape individual cakes—just cut squares out of the pan and top them with fruit."
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.
"This is a fun an convenient alternative to traditional strawberry shortcake," notes field editor Marion Lowery of Medford, Oregon. "It's a delightful dessert that's easy to assemble using purchased sponge cakes."
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
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