Instructions: Raspberry Shortcake: Top 1 slice pound caked with scoop raspberry sherbet or sorbet. Garnish with dollop of Cool Whip whipped topping and fresh raspberries.

"Shortcake" in a Cloud: Spoon 1/3 cup Cool Whip whipped topping onto serving plate. Using back of spoon, spread whipped topping to form a depression in center. Refrigerate until ready to serve. Fill with mixture of blueberries, raspberries and strawberries.

Traditional Shortcake: Split and fill 1 biscuit with sweetened berries and Cool Whip whipped topping. Garnish with dollop of whipped topping and additional berries.

NOTES : Celebrate with fruit at the peak of their season using these easy serving suggestions.

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