Reviewed: May 7, 2008

This was delicious. I will make it a touch sweeter next time, but it was great!

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Lea Gray

Cooking Level: Intermediate

Home Town: Olive Branch, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: May 4, 2008

This was absolutely delicious! I've never had "real" strawberry shortcake and was NOT disappointed when I tried this. I followed the recipe exactly (but did add 1 tsp vanilla) and I will definitely be making this again. Thanks for sharing!

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Kira

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Porter, Texas, USA

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Reviewed: Apr. 28, 2008

Hmmm, not really my taste. I guess I was imagining it to be more moist and less dry. I can't say it's bad, but I can't say I really liked it either. I don't think I'll make this again.

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gracegirl

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 22, 2008

Bland needs salt and vanilla.

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Helen

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Reviewed: Apr. 19, 2008

This recipe was really good, it had a light, buttery, flakey texture. I used my food processor to mix everything and had to use a little whole wheat flour when I ran out of white, sometimes that can make it more dry but that was not a problem at all. I did not have a problem with tasting the BP or the Cream of tartar. I lessened both the first time I made them and the second followed the recipe exactly the second round were more puffy. Both the BP and Cream of tartar are rising agents changing the amount will affect how much the shortcake will rise. This is a simple recipe for a simple but beautiful dessert!!

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TRINITY7

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

Look no further...the perfect shortcake recipe is here! These were flaky, light and not too sweet. I was out of cream and half and half, so I took a chance and used whole milk. They were still fabulous. I was worried about over working the dough, but they weren't tough at all. I'll be making this for years to come. Very fun for kids to do as well.

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NURSEARS

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Reviewed: Mar. 24, 2008

I made this recipe for 15 people and they ALL raved about it!! I doubled the recipe and heeded the advice of others and reduced the baking powder to 3 tsp.(per single recipe). I also omitted the cream of tartar. I added more flour as I kneaded it right in the bowl. I then rolled the dough into about 20 2.5" balls and flattened them to about 1" thick on a cookie sheet, leaving approximately 2" between. Once the cakes cooled I split them and filled them with the freshly whipped cream and thinly sliced strawberries. I spooned a good sized dallop of cream on the top of each and covered them in more sliced strawberries. Very satisfying, buttery and light - quite a treat!!

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2cook4the6ofus

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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Reviewed: Mar. 23, 2008

Since I was out of heavy cream, I used evaporated milk. These cakes were a bit dry and a bit thin. I sprinked some sugar on top before baking them. I thought these shortcakes were too thin to cut. Next time, I would make these shortcakes a bit thicker.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Feb. 9, 2008

The dough was very dry and took a while before it came together. I baked it for twice the time called for and it turned out very nice. It did have a shortcake kind of texture. I sprinkled white sugar on top before it went in the oven and this gave it a nice little extra. It was better than I thought it would be. Very light and delicate. Went great with strawberries in their own juice.

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Nancy

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

I was wanting to make a special strawberry shortcake and read the great reviews for this one. Well I was disappointed. To me it did not even taste like shortcake - pretty dry and uneventful for presentation. Will not make it again.

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Janie from Medina

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Medina, Ohio, USA

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Reviewed: Oct. 10, 2007

Brilliant! Cuts so easily and tastes fantastic. My boyfriend said he had to marry me after trying this! HA! HA!

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Hazel Taylor

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Reviewed: Jul. 7, 2007

I hardly every make desserts but since we had strawberries, what better what to use them up!? This recipe was really good and easy. I will definitely make these again when we have strawberries on hand. I followed the recipes exactly.

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Karine

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Reviewed: Jul. 4, 2007

Very good recipe! I left out the cream of tarter as suggested and used 2% milk and turned out great!

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STURBO88

Cooking Level: Intermediate

Living In: Dalton, New York, USA

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Reviewed: Jun. 27, 2007

I was looking to health it up a little. I substituted half the white flour with whole wheat pastry flour. I also used skim milk instead cream. It came out perfect. I used my food processor to cut in the butter than mixed the wet ingredients by hand. I also omitted the cream of tartar because baking powder, not soda was in the recipe.

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Sharon Y.

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Reviewed: Jun. 26, 2007

very good recipe...definitely cut back on the cream of tartar. dough was a little too wet for comfort, but after kneading, a good elasticity formed and turned out very well.

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-sweetpea-

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Reviewed: Jun. 25, 2007

It was INSANELY good. I halved the recipe and omitted the cream of tartar, per other reviews. Also, I only had 2% milk on hand (and didn't feel like going to the store) so I used that instead of cream, and I noticed no difference in the taste. They were divine, and I will DEFINITELY be making these again.

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SkerlieBee

Cooking Level: Expert

Home Town: La Habra, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 17, 2007

I had never made shortcake before, and these turned out pretty good. I used 3 tsp of baking powder as recommended, and a small pinch of cream of tarter instead of the listed amount, and they turned out fine. About half of them were too thin to be able to cut in half; next time I'll try to make them thicker. This recipe is so rich! While baking, my whole house smelled delicious.

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Shekneequa

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 16, 2007

These were wonderful!! My modifications included, 1) reduced amount of cream of tarter to only 1/8tsp(a pinch) 2) used food processor to cut in the butter 3) used 2% milk instead of heavy cream 4) added in 1-2 tsp vanilla extract 5) sprinkled tops with sugar before baking.

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A.C.

Cooking Level: Expert

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Reviewed: Jun. 16, 2007

These were absolutely amazing!!! I was over at my parents with some friends and we all wanted something sweet for dessert, so I looked for a shortcake recipe here and found this one and just kinda thru it toghether following the recipe exactly. They turned out delicious! What a big hit. These have definitely become an instant favorite!

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mommyoftwins

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 11, 2007

I never had "real" shortcakes before, so I was curious to try these. Going with other reviewer suggestions, I used 3 tablespoons of baking powder, and 1/4 tsp cream of tarter. I noticed no strange after taste. I really like the texture, and even ate some plain and with strawberry jam. These got many compliments when I made them for a Memorial Day Cookout.

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