The May/June issue of Simple & Delicious features shortcakes, and you’ll find even more recipes here for peach, rhubarb and mixed berry shortcakes. Also check out the tips below from other readers to add even more variety to these desserts.
“These tender biscuits make wonderful peach or berry shortcakes that are always greeted with oohs and aahs,” says Opal Sanders of Glouster, Ohio. “Peach Shortcake Towers are very pretty when stacked pyramid-style.”
Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. The resulting Makeover Rhubarb Shortcake Dessert has half the total fat and 60% less saturated fat.
"Homemade goodness abounds in this Shortcake Squares 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."
From Gove, Kansas, Karen Bland shares the recipe for this lovely layered Make-Ahead Shortcake that showcases strawberries. "This family favorite has all the satisfaction of traditional strawberry shortcake with just a dash of distinction," she promises.
This fruit-filled summer dessert looks so pretty served in parfait glasses. Strawberries, blueberries and a cool custard sauce are layered between tender cubes of homemade shortcake in Mixed Berry Shortcake. Our Test Kitchen came up with the berry delicious treat.
“Back when store-bought shortcake was an unheard-of thing, my grandmother passed this recipe down to my mother,” writes Althea Heers from her Jewell, Iowa kitchen. “Mother later shared Strawberry Shortcake Cups with me, and I’ve since given it to my daughter.”
- To keep the mess to a minimum when I’m kneading biscuit dough for shortcake, I do it right on the baking sheet. I sprinkle flour on the sheet, knead as instructed in the recipe, roll out the dough and cut out the biscuits. Then I remove the scraps and excess flour and pop the pan into the oven. And the best part is there’s no messy counter or cutting board for me to clean. —Pamela M., Hopkinton, Massachusetts
- Instead of sugar, I add frozen juice concentrate to the berries when I make strawberry shortcake. It adds an unexpected but fun flavor. —Beth W., Tyler, Texas
- Stir your favorite flavor of yogurt into whipped topping for a special taste on cakes, fruit and gelatin. Strawberry yogurt combined with whipped topping on strawberry shortcake is wonderful. —Larraine D., Wynantskill, New York
- For a quick and delicious dessert, I bake brownie batter in my waffle iron. I serve the brownie waffles warm with ice cream or as a base for strawberry shortcake. —Clarice S., Sun City, Arizona