Reviewed: Sep. 12, 2009

These were so delicious. I only added 3 tsp of baking powder and omitted the cream of tarter. I also added a tsp of vanilla extract. They came out nice and fluffy. I cut them into 6 large squares, brushed them with heavy cream and sprinkled sugar on top. What a treat! I actually found that they were better the next day. They were flakey and the edges were crispy. Went well with homemade whipped cream and strawberries that were cut hours earlier and mixed with sugar. I will definitely be making these again!

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Leeloo

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Reviewed: Sep. 4, 2009

So good and so simple. Worth the effort (which really isn't much). I borrowed these ideas from other reviewers: 1) froze the sticks of butter and then grated them 2) left out cream of tartar and scaled back baking power to 3 tsp 3) used half and half instead of cream. might try 2% milk next time? 4) Formed into 12 balls which I gently pressed and then topped with a little sugar 5) Mixed a little sugar into my sliced berries. I've made it twice - once with homemade whipped cream and once with the kind in the can and while the homemade whipped cream was better, the other version was still scrumptious! I liked someone's idea of making a vanilla mascarpone cream and may try that next time.

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busymama

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Reviewed: Sep. 2, 2009

Amazing!

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cookin43

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Eatonville, Washington, USA

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Reviewed: Aug. 6, 2009

So this is what REAL strawberry shortcake tastes like? This was just so delicious. I never knew making shortcake from scratch was so easy. The shortcakes were light and fluffy and had just the perfect texture. I skipped the cream of tartar and used 3 tsp of baking powder, as suggested by other reviewers. I added about 1/4 cup of sugar instead of 1/3 cup. I didn't have a pastry cutter on hand, so I just used a knife and my hands to make sure the texture was nice and crumbly. Rolled into 12 balls and smashed them down to 1/2 inch size then sprinkled with some sugar. 20 minutes in the oven was perfect for me. Be careful when slicing the shortcake, because its nice and crumbly and may fall apart easily if you aren't careful, but then again, its supposed to do that, its shortcake! I can't say enough great things about this recipe. It was awesome.

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Ladyviola

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

Yummy flavour. I made the dough too thick, but because it fluffed up quite a bit I could cut them in 1/2 horizontally. Think I'll try the tip of making the balls & flattening them. Even so, it was a hit with the family. Yes, it is a keeper!

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Sharon

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 25, 2009

This is excellent. I wanted to keep eating more. I did follow the recipe exactly regarding ingredients; however, one reviewer recommended rolling the dough into balls, dipping the tops in sugar and flattening slightly which worked out great for me. This is a definite keeper for me.

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Carolina

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

Everything has already been said! Wayyyyyy good! I ommitted the cream of tartar, scaled to 3 tsp baking soda, and made the dough into 12 rounds. Tastes just like I imagine a shortcake should - like cake and shortbread crossed!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Jul. 18, 2009

Absolutely delicious!! I wouldn't change a thing. This will be "my" shortcake recipe from now on. Thanks for sharing.

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Bonnie J

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

Very good. Used 1/2 whole wheat flour and topped with cinnamon and sugar. Next time won't bake as long as they were a tad dry. Used milk instead of heavy cream ,which may be the reason.

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MRSFROSTY

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Reviewed: Jun. 28, 2009

Great shortcakes! Easy and quick to make and wonderful with berries and homemade whipped cream.

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BabyYak3Boys

Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA

Living In: Palatine, Illinois, USA

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Reviewed: Jun. 26, 2009

I used this recipe for Valentine's Day and made them in heart-shaped muffin tins. They were very bread-like but delicious. Will use again!

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JESSICAMJOHNSON

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Reviewed: Jun. 23, 2009

This recipe was delicious....I omitted the cream of tartar. I served it with strawberries and a whipped vanilla bean mascarpone cream! Very easy recipe!

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All2serve

Cooking Level: Professional

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Reviewed: Jun. 15, 2009

Made w/whole milk, no cream of tartar, and sprinkled w/ cinnamon and sugar on top. Yummy.

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a-bean

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

I made this for Mother's Day and my entire family looooved it! I took the advice of others and left out the cream of tartar, and also sprinkled sugar on the tops before baking.

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Brea

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Jun. 3, 2009

I don't know what went wrong here. My dough was beautiful, and then it never turned 'golden' in the oven so I ended up leaving it in for more time. My boyfriend said it was like eating crunchy toast. I'm sure this recipe is fantastic and I just failed miserably at it.

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Swidgen

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

Excellent!! I made this for my husband's birthday, and I feel like (after many tries over the years) I finally found a strawberry shortcake recipe he loves! I took others' advice -- omitted the cream of tartar (mainly because I was out of it) and used only 3 teaspoons of baking powder. I also upped the sugar a little (1/3 c instead of 1/4 c), because I know he likes it sweet. I spread the kneaded dough out in two lightly sprayed 8" cake pans and baked for about 20 minutes. Then I made them into a layer cake, with a layer of frozen whipped topping and strawberries in between and another on top. It looked beautiful and everyone raved about how delicious it was. Thanks!

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Linda Y

Cooking Level: Intermediate

Home Town: Parkville, Maryland, USA

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Reviewed: May 30, 2009

Perfect shortcake! This was remarkably easy and quite delicious. I followed the recipe exactly. I made "easy whipped cream" to go with. This is what real strawberry shortcake is meant to be.

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keh

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Reviewed: May 30, 2009

These shortcakes were the best I'd ever had. My family loved them.

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Dani

Cooking Level: Intermediate

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Reviewed: May 27, 2009

So easy and so delicious! Like many other reviews I didn't use cream of tartar (because I don't have it), and used 1% milk instead of cream. You couldn't tell a difference and my husband loved it. After mixing I kneaded in the bowl and formed round dough balls and placed in a round pan. I wet the top with tiny amount of milk and sprinkled with sugar. Some sliced strawberries with powdered sugar, vanilla ice cream and whipped cream made this perfect!

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killernuts0802

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Reviewed: May 26, 2009

SIMPLY PERFECT!!! I've been looking for a recipe like this one! I like the soft texture and the slightly sweet biscuit this makes! It's not rock hard like many of the other recipes I've tried. Thanks for sharing! This is a keeper!!

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