Reviewed: Apr. 22, 2009

A little too dry and crumbly for my taste but will probably try again...just in case! Thanks!

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TB

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

This was so easy, I had it prepared and out of the oven cooling in 30 minutes. They taste like a cross between a sugar cookie and pie crust... Next time I will make them smaller, getting 12 instead of 6 because they are very rich and filling. I didn't have enough fresh whipping cream so I used cool-whip for my topping.. still very tasty..

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Myla

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Reviewed: Apr. 20, 2009

OH MY GOSH! These were SO EASY, SO FAST, and SOOOOO YUMMY! :) I've never made shortbread before, but we had a ton of cheap fresh local strawberries (I only used the biscuits part of this recipe) and were craving Strawberry Shortcake. I tried grating the butter, which mostly worked and might have been a lot less messy if it hadn't been 100 degrees today... it certainly was fast. Also, I decided not to roll out the dough as mine was kind of wet- instead I roughly shaped 6 balls and dropped them on my cookie sheet. I will say the sprinkled sugar on top is a MUST! Makes all the difference! :) Anyways- I will definitely be making this again and again this summer! Thank You!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 17, 2009

Perfect shortcakes for the strawberries we had for Easter. An Easy dough to work with and the biscuits baked beautifully and tasted great.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Apr. 17, 2009

I'm living abroad for the year, and my kitchen has limited appliances. I followed the shorcake recipe, but then just topped the cakes with strawberries chopped into strawberry yogurt. This is a delicious, no hassle dessert, and I was excited to find a recipe that didn't require the use of a beater or mixer. Thanks!

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Kocinera

Cooking Level: Intermediate

Living In: Malaga, Andalucia, Spain

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Reviewed: Apr. 10, 2009

The best Strawberry Shortcake to ever come out of this house! The frozen butter was so easy to work into this recipe.I wish I had heard of this method before now, I'm going to try this approach with my next pie crust. The dessert got rave reviews and request for more as the seasons and fruits change. Give it a try, you won't be disappointed.

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Desert Dweller

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Reviewed: Apr. 5, 2009

This was good shortcake, but I didn't like the "quick" method of preparing it. I think it is so much easier to combine flour and butter by using a pastry blender. My arm felt like it was going to fall off by the time I finished grating the stick of butter into the flour. It is NOT EASY to hold the grater over the bowl while trying to press hard enough for the frozen butter to shave off. Not to mention that the butter got very soft quickly after grating and I lost a good portion of the grated butter because it was stuck inside of my grater. So I do not believe my recipe even had 1/2 cup of the required butter. I will be keeping this recipe, but I have no problem waiting for my butter to soften and then cutting it into the flour with a pastry cutter or fork like any other pastry recipe.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 30, 2009

Easy and delicious. I made the shortcake part of the recipe and just used sugared fresh strawberries and fresh whipped cream. I grated refrigerated butter and it worked really well. It makes incorporating the ingredients so easy! I used the suggested amount of sugar for the top and really liked it. I also just divided the dough into six portions and shaped them into rounds with my hands. So easy and delicious!

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ASHLEYMCNAIR

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Arlington, Virginia, USA

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Reviewed: Mar. 21, 2009

just right! Try not to pack the dough down to keep them light and fluffy. Used splanda not sugar but sprinkled sugar on top before baking.

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Mar. 18, 2009

I used my food processor which to me seems easier. I just cut the butter into small pieces and it worked great. I baked them on parchment paper and lowered the oven temp to 400. I think it could even come down to 375 to avoid getting too dark on the bottoms. I like that you can make it ahead and put the shortcake squares in the fridge till ready to bake. We served with fresh lightly sugared strawberries and cool whip. The kids added vanilla ice cream and chocolate sauce to theirs.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 21, 2009

These shortcakes were amazing!! They were so good right out of the oven. I didn't make the whipped topping, just used extra creamy Cool Whip. I used frozen strawberries and they were ok. I'll use fresh next time. These shortcakes are too yummy to cover with mediocre berries. I'll definately be making this again!

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Kelly M

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Reviewed: Feb. 15, 2009

These turned out so good and so easy to make! I added a dash of cinnamon and one tsp of vanilla, top it with Supreme Strawberry Topping and whip topping and it makes a refreshing dessert!

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DenaB

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

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Reviewed: Feb. 6, 2009

This recipe made fantastic shortcakes. I will definetly use it again.

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FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Feb. 5, 2009

I went to the supermarket and bought some fresh strawberries. Let's see I am craving strawberry shortcakes...so I went online and waa-la. I found this recipe and whipped it up and oh boy so good! Thanks!

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TuRtLeMaMa

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Feb. 1, 2009

This review is based on a slightly modified version of the shortcakes only. I did not have butter or half-and-half on hand so I substituted equivalent amounts of Smart Balance tub spread and fat free milk. Even with these changes, the shortcakes lived up to their name. The dough was easy to handle and baked into attractive, generously sized cakes with wonderful texture and just enough sweetness. I added sweetened berries and Cool Whip to mine but if I'm feeling decadent one day, I may go with the full monty version as printed here. For now at least, the shortcake recipe is in my permanent file. Thank you, thank you!

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ANN MARIE01

Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Jan. 27, 2009

I am usually not a fan of Strawberry Shortcake because of the spongecake you normally get with it. This recipe changed my whole outlook on shortcakes. The cake was definitely worth the time it took to hand make it. Best shortcake I ever had. I would recommend this recipe to anyone.

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Jpmon1

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Reviewed: Dec. 24, 2008

This worked great. We had them for Christmas brunch with a variety of fruits. My butter was just hard-chilled, but it still grated well. No more expensive Bisquick from the import store for me! For those of you who wonder about not grating the butter, how you incorporate your fats/oils into your flour really makes a difference in your recipes. Therefore, the most similar method to grating the butter would probably be using a pastry fork, which is more work.

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Oct. 4, 2008

I have a confession to make. These shortcakes smelled so good that i ate one hot out of the oven(i'm blaming the dog)! I would definately add a teaspoon of vanilla. It really added to the flavor. I topped with fresh whipped cream and strawberries(what was left of them that is, after the dog got at em')! Very yummy. I will never use another shortcake recipe(sorry Mom)

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 26, 2008

I really liked these, but my husband did not as much. He didn't care much for the biscuit/shortcake part. I think he would've prefered a pound cake type base. I made them with fresh berries.

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