Strawberry-Citrus Shortcake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 30, 2012
Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tangy topping which, as recipe stated, just stir together. Makes a very nice change from whipped cream. Much to prefer this cake type base for fruit than the popular biscuit type. Thanks for submitting...highly recommend if made exactly as written.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 27, 2011
This is tasty, but it is a pound cake. Be prepared for that before making it. It does state "pound cake" in the description. Therefore it is a very dense, heavy cake. Mine was a little on the dry side, though it wasn't over-baked. The strawberries do taste great with the poundcake. I'd planned on making the yogurt cream, but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well.
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: Jul. 5, 2008
An excellent recipe, but as said in the other review, the "cream" is too runny. Good recipe, though.
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Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA
Living In: Austin, Texas, USA

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Reviewed: May 12, 2008
This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour, you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now, the cream is really not a whipped cream. The recipe doesn't say to, but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though, it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use, but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking, but still a good recipe and easy to serve.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA


 
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