Reviewed: Apr. 14, 2013

I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes before it was set in the middle) and this was a FANTASTIC shortcake recipe! We had guests over, and all 5 of us LOVED this recipe. Delicious (especially with some fresh made whipped cream - YUMM!)

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Reviewer:

SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

Reviewed: Aug. 26, 2012

I made this according to the recipe. It was wonderful. Softer than I expected, but it was great paired with the strawberries.

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Reviewer:

adelheid27

Reviewed: Aug. 20, 2012

Delicious! I will quote my mom: "I think this is the best shortcake I've ever had."

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Reviewer:

Pogomoogle

Reviewed: Jul. 11, 2012

Exactly what I was looking for! This is an easy-to-make, tasty shortcake recipe! I followed the recipe exactly as it was stated, only change is that I added a 1/4 tsp. cinnamon & baked it at 350 (mainly because our oven over bakes too easily at higher temps). I will make this again!

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Reviewer:

SteveandElise

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Reviewed: Jun. 6, 2012

Good flavor! I omitted the nutmeg and I added 1 tsp of REAL vanilla. Note: the baking time/temp needs adjusted. I'd suggest lowering temp to 350 and baking longer. I followed the recipe (450/15) and it was really dark on the outside but the middle was still gooey.

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18 users found this review helpful