Reviewed: May 17, 2009

Delicious! I halved the recipe and had plenty for 4 people.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 12, 2009

This is the best shortcake that I have ever made. I made the suggested deletions/reductions posted in earlier reviews. I think next time I make them, I will add lemon zest.

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Michelle

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Reviewed: May 11, 2009

Made this for Mother Day this year (2009) and they turned out amazing. I followed some of the previous reviewers advice and excluded the Cream of Tartar...but everything else I used as directed. It should be noted that when combining everything together, it might seem like the dough will be very dry, however when you do the kneeding part for 2min, thats when the dough really comes together. I almost was about to add some more heavy cream to the dough when I first started putting it together because it looked so dry...but im glad I didnt. I also chose to form the dough into individual balls and press them down slightly before baking them. I like the way the come out and look...a little more rustic and "homemade", and you also get that nice edge crust all around. Yum!

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Jon Coen

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Reviewed: May 11, 2009

This was excellent. The texture was like shortbread, a very tender biscuit. I used only 3 tsp. baking powder and left out cream of tartar per another viewer's suggestion. I did have to add a total of 1 cup of cream, as the batter was so dry. I rolled the dough into 12 balls and placed on a cookie sheet, slightly flattening. I put about a tbls. of strawberry mousse over each half bscuit, spooned sliced strawberries over the bottom biscuit,placed the top biscuit on and spooned a few more berries on top and topped it with cool whip. My family thought this was the best strawberry shortcake ever and so do I. Thank you for posting the recipe.

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Annie

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Reviewed: May 6, 2009

This is an easy and very delicious recipe. I only made 1/2 as there is only the two of us. I also rolled into 6 nice sized balls and topped with sugar. I also omitted the cream of tarter. I added 1/4 tsp. of salt and 1/2 tsp. of vanilla. I used half butter and half butter-flavored Crisco. I didn't have any half & half, so I used coffee creamer mixed with water.

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Mary Ann

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Reviewed: May 6, 2009

This is my favorite dessert so I am always searching for the perfect biscuit. I think I may have found it!

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: May 3, 2009

Yum!! Tried this one as written and it turned out great. I'll be keeping this recipe.

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Nicole

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

These are good, but my first reaction upon tasting was OMG, this needs salt! It really needs salt to balance it out (especially if you're using unsalted butter), a 1/2 tsp will do. I prefer my Cook's Illustrated recipe, though.

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Buttercream Queen

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Reviewed: Apr. 9, 2009

I did as most others and omitted the cream/tartar, and reduced baking soda to 3. Added vanilla for flavor and brushed top w/butter. Is very dry, crumbly- definately more like a shortbead. Decent flavour. May try again.

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KD

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Reviewed: Apr. 7, 2009

This was amazing. As soon as I tasted it I wanted to whip up a second batch. I used half-and-half instead of heavy cream. I also used the flattened ball method recommended by others, and sprinkled the tops with sugar. I liked the shape of the shortcakes by using this method, but next time I'll make the balls larger, so each serving gets even more of the scrumptious cake/biscuit (even though this means less than 12 balls/servings).

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cgriffin07

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Reviewed: Apr. 3, 2009

Wonderful! Easy to make and delightful to eat. If you want straight edges on your shortbread, I would suggest useing a cleanes ruler to cut to squares. Great recipe!

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Dawn Thurman

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Reviewed: Apr. 2, 2009

This is a really easy, tasty little bisquit, I was quite pleased with the texture and taste! only change I made, used 1/2 & 1/2 instead of heavy cream, is what I had in the fridge. Will definatly keep and use this one over and over. Thank you for this recipe

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daunp

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Reviewed: Mar. 30, 2009

I tried this recipe yesterday and I really enjoyed it! Tasted much like a biscuit and was so fluffy! I did cut the baking powder down by 1 tsp and I also cut down on the cream of tarter; I added just a pinch. Served it with vanilla ice cream in the middle, along with strawberries whipped cream on the top...delicious!!!

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Onna

Cooking Level: Beginning

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Reviewed: Mar. 15, 2009

excellent shortcake to let the strawberries and whipped cream shine. subbed milk for cream & increased sugar to 2/3 c.

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Jena-licous

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Reviewed: Mar. 14, 2009

Delicious and beautiful shortcake. I patted out the dough by hand and cut rounds with a large biscuit cutter. Can't wait to serve this to company. I'll never use sponge cake rounds again!

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KH23

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I thought this was a very yummy base recipe. I skipped the cream of tartar, cut down the baking powder by a teaspoon, split the cream (half cream and half almond milk) and split the flour (half whole wheat flour, half unbleached white). I also added a short dash of salt to the biscuits. I was told by my guests that it was the best strawberry shortcake ever! I whipped my own whip cream using organic whip cream, almond milk, vanilla, and half confectioners sugar, half regular sugar until the consistancy was right. :) Yay!

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erdos

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Reviewed: Mar. 1, 2009

I took the advice of others to omit cream of tartar and only use 3 tsps of baking powder. I also sprinkled the top of the shortcakes with raw sugar for some sparkle. Everyone raved about the dessert. I thought it was wonderful as weel. The only complaint I had was that the shortcakes while delicious, seemed to be really rich and heavy. I wonder if using half and half and possibly 2/3 of the butter would lighten them up.

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immikimmi

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Reviewed: Feb. 18, 2009

These tasted good but didn't come out so pretty. I followed the recipe with the exception of using milk instead of heavy cream. I've had short cake before and you couldn't really tell the difference. These turned really poofy.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Feb. 14, 2009

My family loved this. I left out the cream of tarter only because I didnt have any. Turned out great. I pressed it down in a 9x13 pan and cut it after I baked it. Yummy

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SHELLY34

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

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Reviewed: Jan. 12, 2009

Yummo, I also changed the recipe as follows, I added powdered sugar to the strawberries and let them sit for a few hours. I deleted the cream of tarter and decreased the baking powder to 3teaspoons and i upped the sugar to 3/4 of cup for the dough and upped the cream to 1 1/4 cup. I place in a buttered 9x13 pan. This will be a special at our restaurant this weekend and I am sure it will sell out. Thanks again. P.S brush the top of dough with cream and sugsr to top.enjoy

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barrywill

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Scrumptious Strawberry Shortcake

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