Reviewed: Sep. 14, 2008

Excellent! My guests loved it and said "You'll have to make more of these soon."

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Love2cook

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Reviewed: Sep. 12, 2008

I liked these, didn't make the berry mixture though. Much better than plain old bisquick! New fave.

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twinn

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Aug. 8, 2008

This is the best shortcake I've ever made! I've gotten lots of compliments on them. I don't even bother with the egg whites, but I do sprinkle cinnamon and sugar on before baking. This is now my staple shortcake recipe!

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GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 22, 2008

I have always been a sponge-cake kind of girl before I discovered this recipe. Used just the shortcake recipe, not the berries - my family and friends rave about the texture and flavor. It is the best. This is one of those recipes I will pass down to future generations.

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CJ

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Reviewed: Jul. 13, 2008

It really is the perfect shortcake. I don't have to look for a shortcake recipe any longer! The only thing I would do differently is use a pastry cutter. The frozen butter idea is amazing - in theory. I found it to be an absolute mess in practice. It doesn't take long before it starts to melt, then there isn't enough butter for the wrapper, and that's when you've got butter all over your fingers. I prefer to use the pastry cutter. Besides this, I found it easy and absolutely delicious.

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Tanya MacKay

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 11, 2008

This was a fairly easy recipe; the end-result was good, but fairly dry. I doubt I'll make again.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 7, 2008

These are FANTABULOUS!!! We served strawberry shortcake at our 4th of July celebration and made these shortcakes. We served 28 people and everyone was saying how good it was and several people asked for the recipe. Grating the frozen butter was a pain, but I think I will try a different method next time. I have a grater attachment that goes to my food processor... I will give that a try next time (Wow! how lazy am I?)

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SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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Reviewed: Jul. 6, 2008

A very nice shortcake recipe. I have made it twice now. It was a lot easier to grate the butter on a flat grater than a box one. I only used fresh strawberries as it seems wrong to use frozen at this time of year.

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ELEANORR

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Reviewed: Jul. 4, 2008

YUM! I made this twice, once as a practice run and once for Mother's Day and it was a hit both times. I used fresh strawberries soaked in a little sugar and halved the flour with whole wheat flour. It's a great basic shortcake biscuit recipe and the grating butter tip is terrific- think I'll try that the next time I make scones. Thanks!

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Jenni

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Reviewed: Jun. 27, 2008

Simply scrumptious shortcakes! So rich and delicious... I only make this once a year when the strawberries are fresh and then dream about it for the rest of the year. I followed the recipe for the bisquits but added a tsp of vanilla and a pinch of cardamom. Used regular sugar in the mix and sprinkled turbinado sugar on the top before baking. Served with fresh strawberries, "Supreme Strawberry Topping", and vanilla ice cream. Thanks for the recipe, Pam!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 24, 2008

I REALLY hate giving 3 star rating but this recipe was just okay.... The biscuits didn't have much flavour (I even added a teaspoon of vanilla) and tasted more like team biscuits...The idea though of grating the butter was terrific!!! I'll keep looking for a good shortcake biscuit!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Jun. 24, 2008

A little too bland. Add vanilla.

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burkie

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Reviewed: Jun. 3, 2008

These were great and super easy to make. I followed the recipe except used frozen margarine instead of butter. I also made the Easy Whipped Cream recipe from this website to put over the cakes and fresh strawberries. A definite keeper!

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RebeccaW

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Easy recipe that tasted great. Loved the ease of grating the butter. Will use this recipe often.

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CNBOWSER

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Reviewed: May 28, 2008

I have never grated butter before, but it was a good idea for this recipe. These turned out so good my husband doesn't usually like sweets but he raved over this. I didn't use frozen berries, just fresh and by the time they sat in sugar they had made a really nice juice on their own. I served this with Easy Whipped Cream from this site and it was one of the best desserts I've made. Update: I made this a second time for the fouth of July and doubled the recipe. Make sure to freeze the butter before grating. I tried it both ways and it is much easier to grate the butter when it is frozen. It took a lot less time and it was a lot less messy!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 27, 2008

These were so easy, and so delicious! My guests gobbled them right up. I tried a second batch the next day with a low fat milk, and they were terrible! Make sure you stick to the ingredient list, no matter how bad they are for you. :)

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: May 26, 2008

Phenomenal recipe! The shortcakes were the hit of our Memorial day party.

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AZ Baker

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Reviewed: May 22, 2008

I did not expect this recipe to work for me since I'm usually pastry challenged, but it was easy and surprisingly quick. I grated cold (not frozen) butter and used whole milk (all I had on hand). Delicious! I did not find it dry or dense as some other reviewers. Moister and lighter than a typical scone.

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alo365

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Reviewed: May 19, 2008

super good and easy. i dint have half-n-half, so i used whole milk. and i also used my ice cream scoop to portion them, then flatend them slightly and sprinkled with sugar, i ended up with 8 shortcakes and no scraps.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: May 18, 2008

ABSOLUTELY DELICIOUS with the strawberry supreme topping recipe from this site!! These were quick and easy with a few simple ingredients. I did not use frozen butter, just refrigerated. I also used half heavy cream and half of the half-n-half for the milk portion. I had a little trouble with the dough not sticking together but handling a little more and 1 additional teaspoon of heavy cream and it worked. This shortcake is not too dense or too sweet. You could easy get 8 biscuits out of this recipe. Six makes them large sized biscuits so we cut them in half. Will make again every strawberry season.

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