Reviewed: Apr. 28, 2009

I liked it i used white chocolate instead of syrup, i think that some people are confused on what coco powder is its not going to make the biscuit super sweet

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masnmartinez

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Reviewed: Mar. 31, 2009

This was so good! And it was very simple. I did make my own whipped cream instead of using cool-whip. My youngest son said it was not good it was "Magnificent" so I will be making this again. Thanks!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 4, 2009

This was very good! I made my own whipped cream from the "whipped cream" recipe on this site, i also used chocolate covered strawberries also from this site redipped and drizzled in peanut butter. thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jul. 5, 2008

I added some almond flavoring to the dough and dropped them onto a cookie sheet like a biscuit. Also sprinkled a pinch of sugar on the tops. I liked them a lot but prefer regular shortcake. Just personal taste. The recipe worked for me. Had no problems with it being dry or crumbly.

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SHIELA1953

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Reviewed: Jun. 15, 2008

Though I was concerned since the batter was very thick and had to be pressed by hand into the pan, this shortcake is outstanding. The family loved it and already asked that I make it again.

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Nancy Conley

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Reviewed: Aug. 9, 2007

I altered this only that I used skim milk and light cool whip topping. in the last month I've had 4 requests for this to be made. I'm not sure what other people said about it being too crumbly I found that it stayed together well and tasted FABULOUS! I didn't drizzle the chocolate syrup as I felt it would ruin the "look" and everyone said it was great without it even though it was available to add if they wanted it. I definatly recommend this to anyone!

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sarah

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

Not bad, but not great either. I guess I just prefer my shortcake plain as the chocolate flavour did nothing for me.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 14, 2006

Easy and very simple to make. I added a teaspoon of almond extract to the batter and it was very good.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jul. 3, 2005

I think some of the people who were not happy with this recipe might be confused about what "shortcake" is. Maybe they were expecting "cake". Shortcake is supposed to be more like a biscuit or scone. I think this is a really good recipe, though you're doing it a big disservice if you use frozen whipped topping instead of real whipped cream on top!

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 5, 2004

Even before I poured the batter in the pan, I could tell that this was not going to work for me. I followed the recipe and am an experienced baker, but still the cake came out very dry and tasteless. I'm giving two stars only because we were still able to eat the strawberries, whipped cream, and chocolate sauce.

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UTEEYORE

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Reviewed: Oct. 28, 2003

The cake came out perfectly! This is one of the best I've ever made - it tasted delicious and looked beautiful.

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BRCHTA215

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Reviewed: Jul. 25, 2003

We don't add the chocolate to the shortcake and we always have to be careful to remember that the recipe gives us the instructions to make the strawberries and also the shortcake. When looking at the total amount of sugar, you have to be careful that you are separating how much sugar you are putting in the strawberries and how much in the shortcake. This recipe is outstanding, and we've really enjoyed this recipe. We've had it about five times now and it always turns out great. Before cooking, the dough is nice and perfect. Its crumbly texture is perfect before and after you stretch the dough out on the cooking sheet.

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STATEWD

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Reviewed: May 16, 2003

This yummy treat not only looked great, but tasted delicious. Best of all, it was super low-maintenance to make!

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AMYMIXON

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Reviewed: Apr. 21, 2003

I made this for a family Easter dinner yesterday & assembled it where we were having dinner,everyone was oohing & aahing over as it looked amazing & delicious.However,the cake itself was boring & bland.I would make this again with a regular 9" chocolate cake sliced horizontally for layers.Very disappointing taste!!!

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Mom of Four

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Mar. 9, 2003

I was somewhat disappointed in this recipe. I didn't think the cocoa added much flavor and the whipped topping was definitely a turn off. For me, there is no substitute for real whipped cream. My personal best is strawberries served on just baked croissants with whipped cream topping

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 4, 2003

the cake was not as good as i thought it would be, but after i added the strawberries it was great, don't give up on this recipe until youve put it all together

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CHELSEAK3

Cooking Level: Expert

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

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Reviewed: Feb. 17, 2003

This is a really yummy cake. I took the strawberries and poored them on the cake (after poking holes in the cake) then poored the chocolate syrup over and refridgerated. Didn't have any whipped cream but I didn't miss it. This was soooo good!!

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SWEETROBIN

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Reviewed: Jan. 20, 2003

There was nothing special about this dessert. The cake layers were okay. I probably won't make again.

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schmerna

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2002

this is the worst recipe i have ever tried from this site. after following the recipe to the letter, i found that it was still raw and doughy after the allotted baking time. even the cake tester came out clean!! but the cake was still raw! what a waste of ingredients!! never again will i try this one

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STARCHILD22

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Reviewed: Aug. 22, 2002

Simply excellent! Looks wonderful and is a nice change for company and families. Put it together in just minutes after you've pre-baked the cakes and thawed the cool whip.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Chocolate Strawberry Shortcake

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