Reviewed: Apr. 14, 2013

I followed the recipe exactly as written (though I did have to bake an extra 10-15 minutes as well 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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4 users found this review helpful

Reviewer:

SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

Reviewed: Feb. 10, 2013

This was delicious and very easy to make. People were licking their plates. Thanks for posting this recipe.

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3 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Apr. 24, 2013

Perfect texture! Loved it!

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Reviewer:

Fralor

Reviewed: May 3, 2013

EXCELLENT!! I needed to make this dairy free, so I used almond milk instead, and I prefer palm oil shortening instead of veg. shortening. I also wanted to serve this as a trifle, so I baked it in a 9x13 pan, cut cake into cubes and layered in the trifle dish with strawberries. I served the whipped cream on the side. I also really liked it topped with sour cream mixed with maple syrup, instead of whipped cream. Mmmmm. I just printed and added this to "my family's favorite recipe binder." Thanks for this recipe!

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Reviewer:

mindymomof3

Reviewed: Apr. 27, 2013

Great recipe, very good and even better because it's so easy. We had very sweet strawberries that were locally grown so I skipped the sugar in them and it was still great. Did I mention how quick and easy this is to make? Love that!

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Reviewer:

jgilbo

Reviewed: Apr. 2, 2013

Loved this! The shortcake was tender and soft and a little spongy, just right! Not very sweet on its own, which was good since the strawberries were sweet. :) Quick, easy, and will save you a trip to the grocery store next time you want a strawberry and shortcake, will never buy the store made shortcakes again!

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Reviewer:

godssoulsinger

Cooking Level: Expert

Reviewed: Mar. 31, 2013

I made this recipe exactly as written, however I had to bake this about 10 or 15 minutes longer than stated for the toothpick to come out clean. Oven temps. vary though so that was not a big deal. This recipe was very good. I chose this recipe because it has less sugar in the cake batter than others like it making it a little less sweet than most short cakes. However this was very good for my diabetic husband, as for me, I just poured more sugar on my strawberries. With the strawberries and whipped cream tastes sweet and has an old fashioned feel about it. Excellent recipe!

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Reviewer:

J. Cantos

Reviewed: May 11, 2013

Perfect shortcake base. I used butter in place of shortening and did not use the melted butter. It was a great compromise between the two standard types - biscuit vs. spongecake. This was great. Quick, easy, good texture and not too sweet. I served it with fresh berries and homemade sweetened whipped cream. Kids and adults loved it. I will make it again.

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Reviewer:

foodcrazee

Reviewed: May 4, 2013

I thought it was very heavy and chewy. Generally OK flavor, but not very sweet. Won't make again.

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Reviewer:

Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

Reviewed: Apr. 20, 2013

This shortcake was fabulous - like a slightly moist/spongy biscuit - just perfect. Was hesitant to try it because it seemed way too simple, but I will probably never use another recipe for shortcake. Made it exatly as written, as other reviewers mentioned did have to bake about 10 minutes longer. I cut the cake into 8 pie shaped wedges which I cut in half horizontally. Mashed some berries with a little truvia to make a "sauce" and then sliced the remaining berries with no sugar. I didn't use whipped cream and instead put a small dollop of plain greek yogurt on the top. Divine!

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