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Reviewed: Jul. 28, 2008

My family and I really enjoyed this recipe. I loved the sweet taste of the shortcake and it was very moist. The only thing I changed was I used skim milk in place of the cream (didn't have any). It was delicious! The kids even ate some WITHOUT the strawberries!

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Luv2Cook

	Cooking Level: Expert Home Town: Tunkhannock, Pennsylvania, USA
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Reviewed: Jun. 22, 2008

this is excellent recipe, I was looking for a recipe that was similar to one we had in a restaurant in Nashville, IN, and this one is great. The one thing I did to change the recipe was to mix cream cheese, powder sugar, and strawberry puree and put between the two layers intead of whip cream, it turned out excellent and received excellent comments from those who ate it.

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NannySmiles


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Reviewed: Jun. 18, 2008

I didn't have cream, so substituted sour cream. It turned out just like my mother used to make. My husband usually prefers the spongy type shortcakes, but he enjoyed this equally.

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Reviewer:

Janeanne

	Cooking Level: Intermediate Home Town: Odessa, Florida, USA
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Reviewed: Jun. 9, 2008

I used evaporated milk straight from can, since I had no cream. Found shortcake very good, not dry for me. Had strawberries that were really fresh. End result was excellent.

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Reviewer:

Chris Packard

	Cooking Level: Intermediate Home Town: White Deer, Pennsylvania, USA Living In: Selinsgrove, Pennsylvania, USA
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Reviewed: Apr. 14, 2008

I truly did not like this shortcake recipe. It was way too dry. I will keep trying to get a recipe I like. anyone have any comments?

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Reviewer:

jojo quas

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Dearborn Heights, Michigan, USA
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Reviewed: Jul. 20, 2007

Cake wasn't exactly what I expected. More like a shortbread than a shortcake. However, I found this better than typical shortcake. Perfect combination of sweet and buttery.

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Reviewer:

mephisto


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Reviewed: Apr. 13, 2007

I loved this biscuit like shortcake, not too sweet and did not take anything away from the stawberries. My husband was expecting a sponge cake so he did not appreciate it as much as I did. I baked it at 350 for 25 min instead of at the 450 for 15-20 min.

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Reviewer:

karrye


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Reviewed: Apr. 6, 2007

This was a really tasty recipe. My only complaint was the dough was very dry. I know it is a shortbread and all, but it would not stay together enough to make a ball. I had to add additional cream (about 2 T.). But that did not keep them from disappearing!

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Shannon W.

	Cooking Level: Intermediate Living In: Kernersville, North Carolina, USA
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