Reviewed: May 31, 2006

I was a bit disappointed with this recipe. I guess that I should have read the reviews first... As someone else mentioned, this turned out more like a scone than shortcake. You definitely need home-made whipped cream with it.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 23, 2006

This was the first time I have made old fashioned shortcakes. We usually use those dessert cups from the grocery store. These are way better. Quick and easy to make, I had all ingredients on hand. They came out perfectly and the feeling of accomplishment from making my own homemade shortcakes just warms my heart!! Thanks!!

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NCDIXIEGURL

Cooking Level: Expert

Home Town: Greentown, Pennsylvania, USA

Living In: Roxboro, North Carolina, USA

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Reviewed: May 14, 2006

It turned out more like a scone than shortcake and the presentation is not very good. I also recommend adding whipped cream as a topping and the recipe does not note that.

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shell346

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Reviewed: May 13, 2006

Okay, can you believe the store was ALL OUT OF HEAVY CREAM!!!!! So I bought flavored coffee creamer, French Vanilla, and used that. I used the amount of creamer the recipe called for and cut the sugar in 1/2. Basted the top of the shortcake with the creamer and sprinkeled sugar on top and WOW!!!!! THEY TURNED OUT GREAT!!!!! I think I could have used the full 1/2 cup of sugar but other than that.....Any flavor coffee creamer would be GREAT!!!!!!

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JANICE1120

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Reviewed: Apr. 17, 2006

This was absolutely THE BEST shortcake I have ever had. I had something similar at a friend's house and was looking for a recipe as good and this far exceeds it! Seriously, with real whipped cream made on the spot, this dessert is divine. I love that it feels so light even though it's definitely chock full of yummy fattening stuff! Thank you so much for the recipe. A definite repeat at our house. I can't wait to make it for guests!

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TAYLORSMOMMY1

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 9, 2006

I was so happy to come across this recipe! Homemade shortcake is something that I've only a couple of times in my life, and this has always been in a restaurant. I had no idea how to make the real stuff, and usually resorted to a quick-mix type of recipe. This recipe is outstanding; and I even found myself munching on the shortcake minus the strawberries. I prepared this just as written, minus the Cream of Tartar as per other reviewers' suggestions. Wonderful recipe, Sara!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 27, 2005

I WANTED TO MAKE A TRADITIONAL STACKED STRAWBERRY SHORTCAKE FOR A CROWD! I searched for a nice cream biscuit recipe, and this was the one I used. I was able to successfully double the biscuit recipe and bake in a 9-x-13 pan. I kneaded the dough right in the bowl and then pressed into the 9-x-13 pan. I forked the raw dough in the pan before baking. It took my oven about 35- to 40-minutes to be done. I cooled it about 10 minutes in the pan and then turned out on a rack to cool. I sliced the biscuit in half horizontally using a serrated knice and flipped it over on a serving platter using a thin cookie sheet like a giant spatula. I then slathered the warm biscuit with butter and then layered the fresh strawberries with their juice that I had sliced up the night before with a little sugar and lemon juice on top followed by fresh whipped cream, the next buttered biscuit and then another layer of strawberries and cream. Let it sit overnight in the frig, and it was delicious. Presented the large cake for the crowd, and they loved it. It sliced nicely into tall squares--some fell over, but it tasted incredible. Thanks.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Jun. 4, 2005

Hands down the best shortcakes I've ever made! These shortcakes are flaky like a pie crust but soft and chewy like a biscuit. I prefer to add lemon extract with poppy seeds and to make 6 large rather than the 12 smaller ones. I also roll them in my hands and flatten on the cookie sheet and use half-and-half if I don't have the cream. I originally made this recipe following all ingredients to a T and it was delicious, my lemon version just sounded good one night. I also mixed in some fresh blueberries as they are good with lemon as well. Serve with homemade sweetened whipped cream and WOW! what a treat.

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MIRABLUE

Cooking Level: Expert

Home Town: Oswego, New York, USA

Living In: Clay, New York, USA

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Reviewed: May 29, 2005

I needed a quick recipe for shortcake for a last minute dessert during the Memorial Day holiday. I read some of the reviews and decided to go with the opinion of those who did not use cream of tarter, and only 3 teaspoons of baking powder. As I mixed in the egg and cream, I decided to add a bit of vanilla to the dough, using one teaspoon. I liked how it came out. The shortcakes were good enough to eat alone, without any fruit or whipped topping!

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: May 26, 2005

I don't see how the last review could substitute applesauce for butter in a shortcake recipe and then be surprised at a poor result! I think this recipe is wonderful. I have always used the no cream of tartar version. Sometimes I use whole wheat flour (or half white and half ww) to improve the nutrition, and it is still great.

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SMLFISH

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Reviewed: Apr. 13, 2005

This was the first time I tried making strawberry shortcake, and followed the advice of others, about not using the cream of tartar and using only 3 tsp baking powder. I also used applesauce instead of butter for the recipe. I was disappointed with the results however, it tasted like sweet bread with a strawberry filling.

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BGBYERS

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Reviewed: Feb. 24, 2005

I used this recipe for my daughter's 3rd Birthday party because of the whole Strawberry Shortcake theme. The guests loved it!!! It was almost gone when I got a little bite. It was a hit! Even my girlfriend who was allergic to strawberries loved it. I know I will be using this recipe again sometime. Thanks!!!

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CIGHIE131

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Reviewed: Jun. 7, 2004

I made the recipe exactly as written and loved it, as did all my family and friends I shared it with. I like the flavor of the cream of tartar. This is great if you like a not-too-sweet, dense cake, the perfect background to fresh berries and homemade whipped cream.

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DEBORAHG

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Reviewed: Jul. 12, 2003

This was a very good recipe, although I also left out the cream of tartar and one tsp of baking powder. This was a very good dessert, a little too cakey, but I still prefer my strawberry shortcake the old fashioned way with just a sweetened biscuit dough.

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250607

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Reviewed: Jul. 2, 2003

I was told (the first time that I made this) that it was the best shortcake that they had ever eaten! I am a cooking novice and after reading the reviews I tried this recipe. I eliminated the cream of tartar and cut the baking powder down to 3 and it was wonderful. I also made a strawberry glaze by putting the strawberries and 1/2 cup of sugar in a pot and boiled them for the glaze. Everyone thought they were wonderful. I made them again today. Yum!

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PORFUS

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Reviewed: Jun. 5, 2003

I was going to make my shortcake out of Bisquick but decided at the last minute to make these. They are the best I've ever had! I heeded the advice of others and omitted the cream of tartar. I cut back baking powder to only 3 tsp. thought 4 tsp. was too much. I gently pulled mixture together after cutting in butter, with my hands in mixing bowl and instead of rolling and cutting, I formed into 12 gently formed balls. Flattened top just slightly and sprinkled with coarse sugar carefully cuz it tends to want to roll of the top. Just lightly pat into top so it stays put. They were great! Taste a little bit like shortbread. Very tender. I always use more sugar in my strawberries to create more of a juice. For the viewer that was wondering why theirs came out flat, check the expiration date on your baking powder, it is usually found on the bottom of the can. It doesn't stay fresh that long, so that might have been the problem. Hope this helps. Thanks Sara, this was delish!

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awesome in tummy

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Reviewed: Apr. 21, 2003

After reading other reviews I eliminated the cream of tartar. These shortcakes were delicious - tender crumb - perfect with the strawberries. A girlfriend was even eating them by themselves they were so good. Thanks

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Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 1, 2003

Not a good shortcake recipe. Too much baking powder gives an aftertaste which, amazingly, is worse with the cream and strawberries. I have discovered that they make good scones with coffee however so all is not lost. I won't use this recipe again though.

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XFACTAR

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Reviewed: Feb. 19, 2003

this is such a great recipe i tried it and you know what i forgot to add the sugar and it still tasted great! well im sure it tastes even better with sugar but well yea what ever... i give this recipe two thumbs up!

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