Reviewed: Apr. 21, 2008

This recipe is by far the best shortcake I have ever made! It's quite moist and not too heavy like you would expect. It has that melt in your mouth quality and is absolutely divine! I made this tonight for a light spring desert and I got rave reviews. If you're looking for a "perfect shortcake" recipe, as the title suggests it is simply the best!

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Alissa

Cooking Level: Expert

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Reviewed: Mar. 24, 2008

I made the shortcakes, so I am only rating for that. The shortcakes were great, but not many ohhhs and aghhs over it. Thanks!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Sep. 22, 2007

This is a super yummy shortcake recipe! Easy enough with ingredients that are on hand and the result with berries on top is so pretty and impressive. I used whole milk instead of half and half. Also, I just used my butter out of the fridge and grated that. The grating still worked except it got mushy at the end. Thanks for a yummy recipe to add to my frequent list!

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Annie C

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Reviewed: Aug. 28, 2007

Great cakes! I used Parkay Margarine oil (same amount but 50% less fat); I also used skim milk instead of half and half. Also, I didn't have frozen butter so I forked in very cold butter. They were great - maybe a little chewier and denser (my husband says they are more like a biscuit).

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Shoshanna

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Reviewed: Aug. 15, 2007

This shortcake recipe is awesome. It takes a little time to grate the butter but the results are well worth it. Very light, fluffy yet crunchy. The perfect foil to fresh summer berries.

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JELAINEB

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Reviewed: Aug. 1, 2007

I love making shortcakes and my husband said these were the best i'd ever made! I grated the frozen butter and then place the dough in the fridge for 1-2 hours until i was ready to bake them. They were wonderful. I served with fresh strawberries and whipped cream.

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Jul. 13, 2007

I made these ( used only the recipe for the biscutis) for the 4th of July for the first time and they were really good. I loved the tip about the flour/butter so much! It couldn't have made things easier. My biscuits were tender and had such a good taste. I didn't bother rolling out, I just scopped 6 mounds of it out and called it a day. I just served some strawberries mixed with a little vanilla and cool whip on top and it was great. Thanks for a wonderful recipe!

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SAVANNAH0410

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Reviewed: Jun. 18, 2007

I love this shortcake! But I love the frozen butter tip even more. I use it for all my pastries now. Wow, thanks for sharing.

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BESARO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 17, 2007

I was looking for a homemade equivalent to bisquick biscuits -- these were very good but a little too hard. Maybe I overbaked them? I got lots of compliments on the recipe at the gathering I brought it to. Thanks!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 1, 2007

This is by far the best recipe I've used for baking. It was way easier than I thought for how amazing the end result was. I've bookmarked it and will keep using it for friends and family. I'm sure it will become a family fave!!!

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beans&weiners

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Reviewed: May 29, 2007

Wouldnt say its perfect but I did like it tweaked it a lil used cake instead of ap and added some cinnamon honey and a bit of soda. I also used a 8 x 8 cake pan to shape it lined with plastic to pull it out easily. But I would add more sugar cuz I like it sweeter, but thats just me :).

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PAWKO4B

Cooking Level: Intermediate

Living In: Newport, Pennsylvania, USA

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Reviewed: Mar. 25, 2007

I am sure this recipe would have been amazing as written but I just couldn't put that much butter in, so I cut the amount in half. I also used my skim milk in place of the half and half. They turned out delicious, and underneath your strawberries and whipped topping I doubt you'd be able to tell the difference!

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Kate Linske

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Marseille, Provence-Alpes-Côte D'azur, France

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Reviewed: Jul. 13, 2006

That was a wondefull recipe with lots of flavor and spices but it was very filling

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Savannah

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Reviewed: May 29, 2006

I'm only giving this a 3 star rating because it just waasn't what I was looking for. The cake part was simple to prepare and had a good taste, but I didn't think that it was the right cake for shortcake. However, I loved the idea of using both frozen and fresh starwberries. That was an excellent idea which I have never thought to do before.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Apr. 23, 2006

These were good but tasted more like scones than cakes. They were very quick and easy to make. Grating the butter is so much easier than the usual rubbing it into the flour. Next time I make scones (or even pastry) I will try doing this again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 11, 2006

I had high hopes for this recipe...took the previous reviews in stride. I followed the recipe exactly, and I was quite disappointed in the result. The biscuit was ok, but that was it...it was too chewy and dry for my preference. Not "melt-in-your-mouth" shortcake that I was hoping for. The berrie mixture was great, and that was what redeemed the shortbread. As a previous reviewer said, these do not make good leftovers.

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AEVANS28

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Reviewed: Mar. 17, 2006

I had never tried freezing/grating the butter before and it worked like a charm! The only "negative" comment I have is that they really don't hold up that well. They're best eaten the same day! Delicious!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Jan. 18, 2006

Snaps for Pam! This is really a 6 star recipe. Everyone in my family loved it. I followed the recipe except I rolled it into a ball then flattened it. The berry mix was strawberries, blackberries and raspberries. Very easy to make and even better to eat.

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Lsaz

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Reviewed: Nov. 25, 2005

Yummy! This is the best strawberry shortcake recipe ever. I have tried many shortcake recipes, and this one is the best by far. I followed the shortcake recipe exactly, but used only fresh strawberries mixed with some sugar since I didn't have the other berries on hand. Absolutely delicious!

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Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 4, 2005

I only used the shortcake part of this recipe and they were so good! I just dropped the dough in little flattened balls to save time. The egg white and sugar were a really nice touch too. Sprinkling two tablespoons of sugar over six cakes felt like a lot of sugar, but it wasn't at all once they were baked. I served it with homemade whipped cream and fresh strawberries. Yum!

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