Reviewer:

Lindsey

Reviewed: Jul. 5, 2011

I'm giving this recipe 5 stars for two reasons. A 5 for ease. And, a 5 for yummy-ness! After reading the reviews, I decided to use my electric skillet instead of trying to convert to the baking method. It worked wonderfully. I'm posting a picture of the cooking method, not the the finished product, because i think this is a recipe worth making and cooks should not pass on this recipe or be intimidated to try the ELECTRIC Skillet method. This Shortcake recipe is a WINNER!!! I've made it 3 times now and it has been eaten gone each time. I will NEVER buy those little grocery store shortcakes again!

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10 users found this review helpful

Reviewer:

Candice

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Apr. 29, 2004

I found that this was the worst tasting cake ever. I usually find great recipes from allrecipes.com but not this time. I tried making it as a birthday snack and found that it tasted like rubbery bread and the amound made was not enough. Maybe it is just my opinion since the other reviews gave it a 4.

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8 users found this review helpful

Reviewer:

MICHMOAY

Reviewed: May 28, 2003

Necessity is the mother of invention. I had no steamer so I put the cake pan on an inverted pie plate in my electric frying pan, filled the pan with water (not quite touching the cake pan), and cooked it for 25 minutes at 325F. Perfect! This cake is so sweet that I would prefer less sugar in the whipped cream, and more than 1 cup of cream.

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21 users found this review helpful