Reviewed: Jun. 10, 2007

We found these to be delicious. Thanks!

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Farm Wife

Cooking Level: Intermediate

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Reviewed: May 24, 2007

I made this for my family, who are hardcore strawberry shortcake fans. I was surprised by how much they loved this, considering it doesn't call for angelfood cake. Excellent recipe:)

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Jes

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Reviewed: May 19, 2007

This recipe was very good. Easy to make. Great consistency. Dry shortcake is perfect for juicy strawberries and cream or ice cream.

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taffnus

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Reviewed: May 11, 2007

This is the best biscuit strawberry shortcake recipe I've tried. I took all the advice given...left out the cream of tartar and cut the baking powder down to 3...added 1/2 tsp of salt...brushed with cream and sprinkled with sugar...soaked the strawberries overnight...AND made real whipped cream. It turned out tender and sooo delicious...not too sweet and the taste resembled a tea biscuit. Could not have been better for me and my crowd.

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R.M.

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Reviewed: May 9, 2007

Crumbly and soft the way my grandmother used to make 'em. I used 1/2 tsp. cream of tartar. I think 1/2 thickness is not thick enough. 3/4 to 1 inch would be better. I used a round biscuit cutter and got 15 cakes. Prep time isn't 25 minutes, more like 15. I used same temperature, 350, but used convection and baked 15 min. Perfect.

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LIVING4HIM

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Reviewed: Apr. 24, 2007

Wowed the crowd I served it to. Heeded most of Cheereeo's comments. Assembled an hour before serving. Great!

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Lowie

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 7, 2007

It's really *PERFECT*. This recipe is very similar to my biscuit recipe (2 C self rising flour, 1/2 C butter, 3/4 C heavy cream) so I am very familiar with it. I ended up with closer to 1 C cream. I also brushed tops with cream and sprinkled with demerra sugar. Marinated strawberries for a day and a half. Made homemade whipped cream. It was great -- thank you!

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SPSMom

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Reviewed: Mar. 31, 2007

These were GREAT... I did not have Heavy Cream on hand so I used 2% milk and added a bit of salt and they were awesome.

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Gina Marma

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Reviewed: Mar. 30, 2007

The shortcakes were okay, but I thought only average. They tasted like they needed salt -- I would add 1/2 to 1 tsp salt to this recipe to keep them from being bland. I also cut back on the cream of tartar to avoid the aftertaste.

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leopard

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Reviewed: Mar. 18, 2007

Divine! I used half&half instead of heavy cream b/c that's all I had and it was great! I soaked the sliced strawberries/sugar mixture for 1-2 hrs and it was a delicious topping! I also used a 1/4 tsp cream of tartar.. why not? Topped it all off with homemade whip cream. I only got 10 shortcakes out of the dough, but I'm not complaining b/c these were just soo good! They disappeared before my boyfriend could eat one on St. Patty's. Thanks!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 12, 2007

This was amazing - omitted cream of tartar based on reviews and the cakes were fabulous. Served with strawberries and blueberries that were marinated in sugar and balsalmic, and did homemade whipped cream with a little sugar and almond extract. Divine dessert and the leftover cakes were great for breakfast with jam and butter the next morning!

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 4, 2007

This was a really good recipe! I took the advice and left out the cream of tartar and cut the baking powder down to 3, and it got rave reviews tonite. I thought that it had a bit of an odd aftertaste, but I was the only one. I served it with homemade whipped cream (I used the french vanilla blend vanilla) and strawberries that I soaked overnite in sugar.

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TERAH79

Cooking Level: Expert

Living In: Hooks, Texas, USA

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Reviewed: Jan. 24, 2007

I followed the advice of the other reviewers and omitted the cream of tartar. I made this for my boyfriend and his family and they all thought it was delicious. They especially loved the cake. I thought it was pretty good but somehow I guess I was expecting a bit more. I will probably make this again but may tweak the recipe a little bit.

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LACityGirl

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 17, 2006

My boys and husband loved it, I thought it was pretty good, but the shortcake had a odd after taste.

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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: Jul. 14, 2006

This was a very good recipe. I omitted the cream of tarter as well and sprinkled powdered sugar over the top of them prior to baking. The shortcake turned out very well. My boyfriends dad had 3rds, even though he's on the Atkins diet. :) I grew up pouring milk over top of my shortcake so I did that, and it was d-lish. I'm making this recipe for my parents next...My dad is the ultimate judge of Strawberry Shortcake.

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Tara J

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2006

I thought these shortcakes were excellent!!!! They provided just the right sweetness to off set the tartness in the strawberries. I also added whipped topping (can't have strawberry shortcake without it!) and the flavors came together perfectly. Another thing I loved is the crispness of the cakes. They weren't doughy like biscuits. I will DEFINITELY make these again.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jun. 26, 2006

This is the perfect, traditional biscuit-like shortcake. My family adores biscuits, but plain biscuits are not sweet enough for a strawberry shortcake dessert. These are delicious--simple, sweet, tender. I substituted skim milk for the heavy cream and still thought they were heavenly. Served them with the spiced strawberry syrup, and they were wonderful.

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HeidiLynn75

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2006

The shortcake was wonderful. I needed to add more sugar to the strawberries.

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Shawn H.

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Reviewed: Jun. 12, 2006

I had my mum, stepdad and nan to lunch and they all loved this. Stepdad had 2 helpings. I took other reviewers suggestions and left out the cream of tartar but I did use the full amount of baking powder. I split the shortbread whipped the cream and put the sugar in with the strawberries in advance then made them up at the table so that they wouldn't go soggy. Thanks for a great dessert.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jun. 5, 2006

this is great shortcake; make sure you know what kind of shortcake you want. this seems very authentic to me, and i love to attend the strawberry festivals in texas and eat strawberry shortcake. the cakes are not too sweet, which is what you want since the berries will be! make sure you make the cakes at least a half-inch thick before baking so you can have reasonably thick cakes to cut in half (unless you like it thinner). i also did not use cream of tartar, although i may add a tad of vanilla or almond next time for variety. this would work with any other kind of berry -- thanks for the great recipe!

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