Reviewed: Feb. 18, 2012

This was delicious! the dough was actually crumbly rather than sticky so I added the egg white of the egg I used and it was much better. I could have done without the butter too b/c it made it super filling, but all in all this was easy to make and nice to eat :-)

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Reviewer:

JABake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Thornhill, Ontario, Canada

Reviewed: Feb. 12, 2012

I did not care for this recipe.

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Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Aug. 6, 2011

Yummy! I kind of skewed the recipe a little. I have such a hard time making recipes exactly the way the directions say. lol I didn't care for the idea of lemon BUTTER (I'm sure it's very good, just didn't sound good to me). So I made my own concoction... 1/4 C FF Yogurt, 1/4 C sour cream, 1 tblsp of Agave and the lemon zest and used that instead. I layered one tblsp of my lemon mixture then a tblsp of FF whip cream then the strawberries. YUM! My hubby was raving about it. We had it for dessert last night and then breakfast this morning. =D The lemon flavor does make it a whole new dish.

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Reviewer:

fioremarie

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Cooking Level: Expert

Reviewed: Jun. 28, 2011

Thought this was a great recipe,especially with the lemon butter,nice tang. I think next time, I'll add some vanilla to the whipped cream.

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Reviewer:

mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

Reviewed: Jun. 22, 2011

I was skeptical when these were cooking. It took me 17 minutes before they were fully cooked and still did not brown as much as I wanted them to, however the taste was amazing. I omitted the zest from the dough, and used buttermilk instead of regular milk. I did use the lemon butter which was great because it prevented the shrotcakes from getting soggy. Had I used zest in the dough then i feel the lemon would have been to overpowering. The shortcake was pretty dense but very moist with a crisp outside. I don't normally like shortcake because its just to bland but these turned out awesome. Now if I can just get them to brown on the top better....

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Reviewer:

Coelus

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: May 26, 2011

This is a fantastic shortcake recipe. I did double it to serve four. I used half white/half wheat flour. I also used one egg rather than 2 egg yolks. It stood on it's own as far as the dessert no need for strawberries or whipped cream. I did not include the lemon butter.

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Reviewer:

laalbanese

Reviewed: May 14, 2011

Wow! These were so yummy, and my family of 6 agreed! The touch of lemon gave it such a fresh flavor...I did cheat and use Cool whip to save on prep time :)

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Reviewer:

purpleheather

Cooking Level: Intermediate

Living In: Westville, Indiana, USA

Reviewed: Apr. 23, 2011

I did not have lemon, so I changed the recipe to serve six people, and with those revised amounts of ingredients, I eliminated the lemon. It called for 1/2 C of milk plus one tablespoon. I eliminated the extra tablespoon of milk and instead used 1 tablespoon of grand marnier. I also flavored the butter with about two teaspoons of grand marnier (to three tablespoons of butter) and ommitted the lemon. If you are making your own whipped cream as suggested in the recipe, you can also flavor it with grand marnier to taste. It came out great! I am sure the original is great too, but I would suggest trying this version also as it adds an extra elegance to the flavor.

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Reviewer:

COFFEEZ

Reviewed: Aug. 22, 2010

The family loved this. Although my son asked that next time I make it into "a strawberry longcake" instead of a shortcake. He wanted seconds and we didn't have enough.

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