Reviewed: May 2, 2012

I did not care for this recipe. I followed the recipe exactly. It was tastless and really dense and chewy. I will never make this again.

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Reviewer:

1tiredmama

Reviewed: Apr. 4, 2012

My shortcake came out heavy and dense but still it tasted just ok. I wanted to add some baking soda/powder for a bit of fluff but did not even though regular buscuits have those ingredients. I did add sugar to the dough. Not quite what I desired but not bad either.

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Reviewer:

freckles

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

This was my first time making strawberry shortcake and it was so easy and delicious! I added a few tbs. sugar to the dough and refrigerated it for easier handling. My strawberries needed only half the sugar listed. I would make this again. Thanks!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Aug. 11, 2011

Wonderful recipe. I did n't have any self rising made my own. And I used fresh milk (yes fresh from the cow). Flaky soft wow recipe.

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Reviewer:

triple D

Reviewed: Jul. 4, 2011

amazing recipe! i found it easy to make, extremely tasty, flexible with adjustments for personal taste, and beautiful on plates. serve immediately - shortcake-whipped cream-strawberry towers only stand up for a few minutes in warm weather!

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Reviewer:

Meghan

Cooking Level: Beginning

Reviewed: Jul. 3, 2011

Very good and easy. Like others I added 1/4 cup sugar to the flour.

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janek

Home Town: Pewaukee, Wisconsin, USA

Living In: Mesa, Arizona, USA

Reviewed: May 31, 2011

This was awesome! I made it non-dairy by making soy buttermilk (adding 1 tsp lemon juice to soymilk). I took the advice of other poster and added a little bit of sugar. I didn't roll them out. Instead, I hand flattened, and cut into shape. Really yummy!

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Reviewer:

AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Oakland, California, USA

Reviewed: Aug. 9, 2010

What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I used butter instead of shortening and added 1/4 cup of white sugar. I chilled the dough before turning it out onto a well floured surface. It was easy to work with that way. Once I had them cut out, I did an egg wash (one egg well beaten with 1 Tbsp. of water) and then topped them off with a bit of turbinado sugar for a little extra crunch. These baked up beautifully and tasted wonderful. I served them with "Easy Whipped Cream" from this site. This recipe is a definite keeper!

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Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 29, 2010

This was so fun to make!!! I have been looking for this recipe for a while as my mom used to make this for me when I was little. She passed away without leaving the recipe. I changed it a little only because I never have buttermilk, white flour or shortening around when I need it and it was still fabulous! What I did have on hand: I used wholewheat flour. As a substitute for buttermilk I used half milk and half vanilla yogurt. And for the shortening I used cold whipped butter. It turned out great!

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Rebecca

Reviewed: Jul. 4, 2010

I used Butter flavored Crisco and after fold-over kneading 4-5 times just patted it out into a rectangle and cut square scone style biscuits with a large knive. A delicious recipe.

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3 users found this review helpful