Reviewed: May 7, 2012

Wonderfully light and tasty. Best shortcake recipe I have found.

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Reviewer:

WAAngel

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Reviewed: May 25, 2011

I was a bit worried when I saw how dry the dough was so I doubled the cream. it still cam out dry. I used heavy whipping cream cause that was what I had on hand. I also only used 1 cup sugar for three quarts of berries - came out plenty sweet! I doubled the recipe for the cake and tripled the berries. I used fresh whipped cream. It was pretty good. next time I may add even more liquid as it was really crumbly. Needed a little more liquid to hold it together. perhaps next time I will take everyones advice and add some sour cream too!

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Reviewer:

Living Well

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Abilene, Texas, USA

Reviewed: May 9, 2011

This cake was a "show stopper" for our Mother's Day gathering. But maybe try 1 cup of Half and Half cream as we found the dough a tad dry when mixing.

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Reviewer:

Kim

Reviewed: Apr. 16, 2011

This shortcake was SO good! Just slightly sweet and perfect for soaking up the berry juice. Just like what my mom makes! I didn't use a whole cup of sugar, more like 1/3 c and it was sweet enough for us.

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Reviewer:

AMIEECH

Reviewed: Mar. 21, 2011

This was a delicious and easy recipe. I did substitute sour cream for the cream and it worked well. My whole family loved it!

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Reviewer:

marthacooper

Cooking Level: Intermediate

Living In: Rogers, Arkansas, USA

Reviewed: Mar. 14, 2011

I didn't care for this recipe. It was flat, dry, and crumbled too easy. The only highlight to my shortcake was my homemade whipped cream!

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Reviewer:

Lala

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jan. 1, 2011

This was wonderful. A hit for the whole family and super easy to make. We used frozen strawberries because that's all we had. Fresh would have been better, but it was pretty hard to beat even with the frozen berries.

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Reviewer:

Froggy1132

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Arlington, Washington, USA

Reviewed: Oct. 22, 2010

awesome, makes 7-8 biscuits. light & flavor is just right.

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Reviewer:

Jan

Reviewed: Sep. 9, 2010

yummy, yummy, and did not take a lot of time

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Reviewer:

Leigh Anne Chong

Cooking Level: Intermediate

Reviewed: Jun. 27, 2010

Yum...I thought this was tasty and the only substitution I made was to use sour cream in place of regular cream since I didn't have any cream on hand.

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