Reviewed: Oct. 27, 2009

I used fresh strawberries, and since I didn't have any frozen ones but still wanted the juice, I put some of the berries in the food processor and added it back to the rest of the strawberries. Perfect! I also used whole milk instead of half and half, and it turned out great as well. My husband liked it (there's not much, especially desserts, that he doesn't like!). Great recipe!

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Matthew's Wife

Cooking Level: Intermediate

Home Town: Ronan, Montana, USA

Living In: Billings, Montana, USA

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Reviewed: Oct. 14, 2009

I made this as written. Very easy to make and tasty.

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Malyna

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Reviewed: Oct. 10, 2009

These turned out beautiful, and they are so easy to prepare! I can't stand those store bought sponge things they market as shortcake. For me they were neither too dry or plain, just sweet enough and complimented the strawberries nicely with real whipped cream. Thank you for posting this recipe, I've used it time and time again.

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ALYSSA78

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Reviewed: Sep. 29, 2009

Biscuits are too dry, too plain. If it could all be a little more delicate and flavorful, that would fix it.

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JaneRW

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Reviewed: Sep. 15, 2009

I made this for my sister and my friend. We all enjoyed the cakes very much, however, the dough could be a bit sweeter. Perhaps adding vanilla and more sugar could solve this.

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Trent Michaels

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Reviewed: Sep. 3, 2009

Made just the shortcakes last night, scaling the recipe down to 2. Very good, but a couple of suggestions, of course: First, it was not quite sweet enough. Perhaps you might add a bit more sugar. I also added a big drop of Vanilla 'cause I like it. Most important suggestion though, don't flatten them out too much like I did. Keep at least 1 1/2 thick or make them like drop biscuits. Then you get nice nooks and crannies for the egg white and sugar to collect in. FINALLY, if you are only baking them for two, scale the recipe to three because they weren't quite big enough. Flavor, with a bit more sugar, was great. Next time I'm going to add a bit of cardomom like another reviewer suggested. Sounds interesting.

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FUZICAT

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Reviewed: Sep. 1, 2009

Fantastic! I made this for a girlfriend's baby shower and it was a huge success. I think the idea of freezing the butter and grating it is nothing short of genius, and the whole process was much simpler than I anticipated. Instead of thawed frozen berries I substituted fresh strawberries, blueberries, raspberries and blackberries. I added sugar to allow the berries to macerate while the biscuits were baking, and the combination of berries, biscuits and whipped cream was simply to die for! I'll be making this again (and again, and again).

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COURTNEYB228

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Reviewed: Aug. 29, 2009

This was the perfect easiest recipe for shortcake and they tasted great! Family loved it with our fresh local blackberries that are in season here.

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cookin4_5

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

i dont eat strawberries, but i made this as a special treat for my mom and husband. they raved about it! thanks for makin me look good! i followed the recipe exactly, and they said the crispy top of the shortbread (coz of the egg white and sugar) was the best part.

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Aug. 1, 2009

Good recipe, but not the one I was hoping for. Very easy. I followed it exactly, except I added a teaspoon or so of pure maple syrup to the heavy cream before whipping it. I cut the sugar in half for the whipped cream as well.

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Robyn

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Reviewed: Jul. 26, 2009

SO much better than my usual bisquick shortcakes! I even cheated with the butter and melted it in the microwave a little to make the mixing process faster. Great recipe!

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llewis

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Reviewed: Jul. 15, 2009

After reading several other reviews I decided to give this recipe a try. I have always made the Bisquick recipe but now I will never go back to that type of short cake again. I followed the recipe exactly, I just happen to have half and half and frozen butter on hand. The frozen butter is a little tricky to shred in the box grater as I was trying not to cut my fingers! I did the butter 2 tablespoons at a time and then mixed it in the flour mixture, that keeps the butter from lumping. They baked up BEAUTIFULLY, delicate golden brown and crispy crust. I too only used the shortcake part of the recipe. I agree with another reviewer, you could cut these in eight biscuits and not notice the difference but I am sure you will want a second helping. They are awesome and I plan on just trying the biscuit with coffee in the morning and trying them with other fruit such as peaches. If you had 6 stars I would definitely give the recipe all SIX! GREAT recipe!!

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Raylene I

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

Perfect! Not too sweet yet flavorful, buttery, flakey enough without being too hard or too soft. The dough is very easy to work with and they cook up nice with a soft crust on the outside. I substituted 1/2 c. of regular flour for whole wheat flour too make them healthier) and served them with vanilla yogurt instead of whipped cream (again just wanting to be healthier) and they were delicious. This will be my go-to shortcake biscuit always. I can't wait to try other fruits for variety.

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Jul. 5, 2009

I found these to be a nice balance between a drier biscuit shortcake and cake -- they were tender with a nice texture, buttery, and sweet. My husband doesn't care for biscuit shortcakes, but he liked these. It's an easy recipe and will probably be my standby for shortcakes from now on. Be sure to read the recipe thoroughly before you begin because it has a few twists from the usual. Pass the berries! Yum!

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NancySJ

Home Town: Eugene, Oregon, USA

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Reviewed: Jul. 5, 2009

Nice scone-like biscuits, although a tad dry. These were easy to make, which is always a plus.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

Very good recipe! My mom also said it was very similar to her scone recipe. Definitely add the egg white and sugar before baking. Thanx!

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Lisa1980

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Reviewed: Jul. 4, 2009

Very good. If you like a true shortcake with a somewhat traditional, dry, biscuit-like cake, you'll go for this in a big way. The sugar crusting on the top was perfect. I pureed half the berries to make sure there was enough moisture to soak into these. If I had just sliced up the berries, it would have been a little dry for our taste. Like shauna85 said, similar to a scone - a very dry scone.

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Baricat

Cooking Level: Professional

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Reviewed: Jul. 1, 2009

Easy to make! Spreading the VERY COLD = STIFF (pieces that spread easy and easily) butter flakes is the secret. I hand-tossed every tablespoon. What a lovely recipe. I used a glass as cookie cutter; didn't want a mess today. Served hubby a hot one with butter / honey and HE told me to save the recipe! During dinner he said he wants to get mexican table cream to pour on for breakfast. These are shortcakes but are very scone ......ish! YUM!

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