very biscuit like

Absolutely Delicious!!!! everyone was saying to cut the b/p in half, and then someone said not too...so i used 3 tsp instead of 4 or 2! turned out great!! my oven bakes HOT and FAST. so i put it on 350 degrees for about 22 minutes, turned out perfect! and i had to use dream whip instead of real whipped cream, but it turned out great anyways, will make this again!! thanks so much for the recipe!

Fan-flipping-tastic!! I followed the advice of many others and did only 2 tbsp baking powder and increased the sugar to 1/2 cup. I mixed the white sugar with brown sugar (half parts) and substituted 1/2 cup butter for the shortening. Also added a dab of cinnamon and vanilla to the mixture and then topped it with both vanilla bean ice cream and whipped cream. YUM YUM YUM. Having leftovers for breakfast!!!

My mom passed away 3 years ago and I have been searching for a strawberry shortcake recipe like hers. This is it. Thank you for bringing it back to my family. We like the heavier type shortcake rather than the "cake" like.

This was good. Don't be expecting a pound cake type dish though. This is a shortcake which is supposed to be biscut like. The sweet comes from the berries not the cake.

Very good recipe. I used half the baking powder and doubled the sugar as suggested by others. My only other change was that I added some Amaretto to the strawberrys.

Made this for Mother's Day and my Mom's Birthday. Strawberry Shortcake is her favorite dessert. I doubled the recipe as I was having 20 people over and used two round cake pans. Didn't change anything but the cake tasted a little off and I couldnt figure out what it was, it was a bit sour not quite sweet enough. I made sure the berries were plenty sweet along with the homemade whipping cream so that it would take away from the tartness. I also just cut the cakes into pie type slices and put in bows and had everyone top their own as to what they wanted and how much. Most people said it was good but nobody raved or asked for the recipe or even where i got it from so I didn't take that as a huge success. Next time I'll try another from this site and see what happens.

I used 2 t baking powder and 1/4 c sugar, and made little shortcakes. They were great!

I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the shortening to butter and increased it to 1/2 cup - increased the sugar to 1/4 cup and added 1 tsp. vanilla extract. I also used half&half milk for a richer taste. This recipe is the old-fashioned version of short cake. It has a taste very much like scones. I hope these suggestions help others - put all your dry ingredients in a bowl and use a whisk to blend the ingredients. Have your butter at room temperature. I used a wired pastry blender to mix - the texture will be "fine" & feathery - not coarse. Make a well and add your wet ingredients and combine just until they come together. As with any biscuit recipe you don't want to over work it or your dough gets tough. I "floured" my hands with confectioner sugar and separated my dough into 8 equal mounds -then rolled each mound in the powdered sugar and fashioned into a biscuit. I allowed an inch around each biscuit as they will get larger as they bake. This recipe will make 8 "catshead" (large) biscuits. For the BEST whip cream - use heavy (or whipping) cream - to 2 cups heavy cream add 1 tsp. vanilla ext. and during the whipping add 1/2 cup powdered sugar. I made 55 shortcakes for a ladies lunch - Big Success!

Awesome!!! I made it with strawberries, blueberries, and black berries. It would look very pretty at a 4th of July party. It tasted great. No more grocery store shortcakes for me! Thanks for sharing this new summertime staple at my house.

did not like!!

Out of this world! I made this for my wife's birthday and it was a huge hit. I cut the baking power to 2 tsp like other folks, and upped the shortening to 1/2 cup, as I wasn't getting the "course crumbs". A local farm makes and sells terrific shortcake bicuits when their strawberries come out in June. This cake is exactly like those biscuits and I can have them anytime! I had no problem with crumbling, maybe because of the increased shortening. As for folks substituting butter and adding vanilla, try it according to the recipe first. The problem I've found with many "shortcakes" is that they try to be center of taste and just end up overpowering the finsihed product. Also, I have no 8" pie pans, but I do have an 8" spring-form pan. Worked out great. This is a keeper! Enjoy!

I attemted this cake a while ago. I don't know if it was my measuring, or the fact that I followed it to a T, and used 4 tsp of baking powder, I don't know, but it was very, dry. It crumbled so much I couldn't even cut it in half. I will try it again, but be sure to measure carefully, and only 2 tsp. baking powder the MOST!

First time baking and eating shortcake and it was awesome!

This was my first time making a shortcake of any kind, and it came out amazing. I also used only 2T of baking powder and 1/4 cup sugar and the tsp of vanilla extract. I will definetly be making this again.

I used an angel food cake instead to make it easier. I also mixed sweetened condensed milk with the whip cream to make it thicker. This is a great recipe and everyone loved it.