Like other reviewers, it took about 50 min. to bake. I believe I should have used two pans instead of one and of course, it probably would have cooked in 25 min. In the directions, you will notice the person who submitted the recipe used the word PANS instead of pan. Therefore, I believe two pans are needed instead of one. I was not impressed with the cake, but my husband liked it. He's like Mikey though, he will eat anything.

This is a KEEPER! The only swap I made was to use butter in place of the shortening. This was perfectly moist w/ the right amount of sweetness. I could see this being a great base to morph other recipes off of.

I admit I had reservations about this cake but wanted to try it because I wanted to make strawberry shortcake and wanted to try something other than my usual and this cake notes that it is for shortcake recipes. I still wasn't convinced when I made the batter, still wasn't convinced when the cake was baked but was overwhelmed when I put it all together because it made the best ever strawberry shortcake! Outstanding!! It's sorta like a cross between a sponge cake and pound cake, not one or the other but both somehow. It soaked up the liquid from the berries, had a perfect crumb, was moist, slightly sweet and just made the dessert. On it's own it doesn't seem to be anything special but when combined with sweet juicey fruit and whipped cream it's perfect. This would be good with peaches too. Thanks Kaylene for sharing your Grandmother's recipe! It's a keeper.

I made this tonight to use with some fresh strawberries. 5 votes of mmmmm from my family!

I used butter instead of shortening. And everyone L O V E, loved it! Added Fresh bluberry Compote, vanilla pudding, whipped cream. I will be using this recipe for years to come. Can't wait for strawberry season.

This is awesome shortcake!!! Not really too good for eating by itself, but with strawberries and whipped cream, it can't be beat!!! Excellent!

The submitter describes her grandmother's cake quite accurately, and Hubs and I were both pleased she decided to share the recipe with us as we enjoyed it a great deal. It's tender, sweet and moist, perfect as shortcake, but I could easily see this as cupcakes too. Even a 9x9" cake tends to be too much for Hubs and me, so I baked these in a 6-heart shaped individual Wilton cakelet pan, which yielded 12, perfectly portioned little cakes. One or two per serving is quite sufficient and the rest I simply froze for quick future desserts. The recipe is perfect as is - those grandmas sure did know what they were doing!

I made this for the first time over Labor Day weekend 2011. The shortcake is very good...just what you would expect taste and consistency-wise. I used my 9x9 inch metal pan and the baking time was 30 minutes (checked after 25 min as in directions). I did not turn the cake out onto another plate...just left it in the pan.

Made this exactly to the recipe and it was a hit. I'm going to make it as a sheet cake sometime and frost it with a strawberry glaze and then whipped topping. Should be awesome!

This cake was delicious topped with strawberries and whipped cream for dessert and served plain as a coffeecake with breakfast the next morning. I did sprinkle it with cinnamon and sugar before baking it and I used softened butter in place of vegetable shortening.