Reviewed: Aug. 4, 2009

Maybe it was just me, but this came out awful! The cake was too dry even though I followed the directions exactly! I ended up throwing it out sadly. I ended up just eating fresh strawberries.

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Steph

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Reviewed: Jun. 23, 2009

By far, better than expected! This was a great shortcake recipe for a last minute search. (Even got a best strawberry shortcake from my dad!) I substituted whole wheat pastry flour and had only milk at the time and added a little extra...then topped with some fresh picked strawberries and vanilla ice cream. It made for a great happy father's day ending.

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mysizzlincreations

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Reviewed: Apr. 27, 2009

I liked that the cake was more of a shortbread, but it was pretty dry. I'd definitely make it again if someone had tips on how to make it more moist.

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JENNYT07

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Much too dry without much flavor. Strawberries were too sweet.

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starlitwishes

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Reviewed: Apr. 26, 2009

LOVED IT! Just the way I remember strawberry shortcake from when I was little....I use just a little more sugar than called for in the dry mixture. We like sweet. I saw that a couple of people commented that it was dry. But it is crumbly, not dry, it's supposed to be that way so that it absorbs the strawberry juice. Also, serve it with vanilla icecream on a hot day! Super recipe!

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kymommyto2

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Reviewed: Apr. 16, 2009

Wow, I'm glad I chose this recipe! I used whole wheat flour and splenda and it was truly delicious. I was eating it without any strawberries!

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 11, 2009

Best shortcake I've ever made! I used evaporated milk instead of cream and added a touch more sugar. Thanks for this great recipe!

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rachel

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Reviewed: Mar. 15, 2009

Amazing! Turned out perfect I used half and half cream milk though instead of cream its quick and delicious!

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jenna1166

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Reviewed: Jan. 16, 2009

Excellent recipe. The dough was dry and not very flavorful, but the strawberries and homemade whipped cream more than made up for it. Modifications: added cinnamon to the strawberries while they were surrendering their juices, and chocolate shavings on top of the whipped cream for an added flavor.

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Matthew Valleau

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Reviewed: Nov. 25, 2008

This was an excellent shortcake recipe. It was exactly what I was looking for. I used evaporated milk instead, because cream was not available. I also took note of a couple of the other reviews that metioned it was a little dry, and added about a 1/4 cup more of the milk. It turned out perfect, and my family loved it!

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Jen Opland

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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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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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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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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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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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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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