Wow, it is tons of work! I agree with the other reviews the filling recipe can be cut in half. Eat frozen -- very yummy!

Wow! I wasn't expecting that to taste so great! As others mentioned I had twice as much filling as I needed.

loved it! a little time consuming but fairly easy to make. topped with strawberries, it was the best shortcake i've ever had

I had a horrible time cooking the cake. It burned the first time at 350 so I tried again at 290. I don't think my oven is that much too hot and wonder how other people got it to work. But they sure are tasty.

These are quite tasty!! I had to give them a 4 star for now just because the filling was a might too sweet for my taste--even though most of the others tasting these enjoyed them as they were. I will definitely make them again but decrease the amount of powdered sugar by at least 1 cup. I tested them before freezing and after. Much better after they have been frozen--The texture and flavors are better. I used parchement paper as a liner for the baking pan with great results. This allowed me to bake one cake, pull it right out of the pan onto a cooling rack and then bake the second 1/2 of the cake portion of the recipe--since I only have one jelly roll pan at this time. I like the idea from Kathy W's review to use them as a shortcake base.

OMG!! This was delish! We were having friends over for dinner and I saw this recipe and decided to try it. Everyone loved it. I didn't change anything to the recipe itself but we had strawbwerries in our garden that were ripe and ready to pick so I used the twinkie as the base for strawberry shortcake. Very good but very fattening! Thanks Tyler I will make this again and again!

I would give this one 5 stars but it was way too much work for me. Also, I ended up with too much filling that I had to throw away. I think the filling mixture should be cut in half. Other than that it was very, very good and I didn't change a thing.