Reviewed: May 13, 2012

This is my first review ever! Petra, this was exactly the type of Strawberry Shortcake I was looking for! It was my Mothers Day dessert. Served with sliced strawberries (no sugar) and homemade whipped cream. Reduced sugar in shortcake to 1 cup. Thank you so much for sharing this outstanding recipe.

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Reviewer:

BarbaraRP

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Goodrich, Michigan, USA

Reviewed: Apr. 23, 2012

This is a very nice recipe. I did what another reviewer did...split the cake in half and put it back in the pan (with the strawberries in the middle). My sweetie has a bit of a sweet tooth so I used cream cheese frosting on top. Thanks for sharing Petra. I will make this again in the future.

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Reviewer:

maryandkevinaz

Reviewed: Apr. 19, 2012

This cake has a rubbery texture and very eggy flavor. I was quite disappointed.

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: Apr. 1, 2012

Quick. Easy. Delicious. Fluffy. No changes needed. Well deserving of a five star rating. My family loved it so much, that this is my second time making it this week!

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Reviewer:

maymom

Cooking Level: Expert

Reviewed: Jan. 9, 2012

Awesome! I halved the cake height-wise and put it back in the pan, layering with strawberries, juice/syrup, and then the cream. Final product was AWESOME, and was better the second day..the layers soaked up the juices and cream beautifully - I would definitely not substitute storebought whipped cream for the homemade stuff in this recipe!

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Reviewer:

Allison

Reviewed: Dec. 5, 2011

This cake was absolutely amazing. i have so far made it twice and both times it was an absolute success. I am a beginner baker and i have had my share of absolute baking disasters but this cake turns out perfect every time. I like to halve the recipe and then bake it in 2 6 inch round pans for 15-18 minutes. It's a great dessert for a dinner or a small birthday get-together. definitely a great great cake and two thumbs up!!!

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Reviewer:

mincemeat

Reviewed: Sep. 17, 2011

Turned out great! Only had half the strawberries and it was still enough. Delicious and light cake.

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Reviewer:

kristy

Reviewed: Jul. 11, 2011

This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like a really good angel foodcake, but a little denser, I "cheated" and used whipped topping I already have but the real stuff would have been a wonderful compliment to top this one off with. So, so good!

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11 users found this review helpful