Reviewed: Jun. 23, 2007

Anyone who is the slighest bit interested in eating shortcake, had better eat this CAKE!!! It was almost as if heaven itself entered my mouth upon every single bite. Not to exaggerate, but Denyse is either a Goddess, or this recipe was personally hand delivered to her front door step by Hermes himself. If it were possible to give this recipe a 47 out of 5 star review, believe me, I would have jumped at the chance. Please let me know if there are any other recipe's on here by Denyse because frankly....I would live in her kitchen and never leave if I knew her. I believe I speak for everyone with functioning taste buds when I say 3 Cheers Denyse!!!

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cookliketheGods

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Reviewed: Jun. 20, 2007

We loved it, it was gone in no time!

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Sasha

Cooking Level: Expert

Home Town: Champlain, New York, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Jun. 18, 2007

If you want a super sweet dessert, this isn't the best dessert for you. However- I think this came out great. I did add vanilla to the batter... and I used Cool Whip Lite with it. Its a sweet treat without all the extra calories. I think it has a great contrast between the cake and the whipped cream and the strawberries. Each have their own unique taste and the cake isnt overly sweet- which as I mentioned is a good thing!

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Bree Prince

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Santa Monica, California, USA

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Reviewed: Jun. 16, 2007

I was a little (lot?) disappointed in this recipe. It looked great and had a wonderful texture but did not have enough flavor and was NOT SWEET ENOUGH for my taste. Next time, I'll add some vanilla and a little sugar.

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wolverinemama

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Reviewed: Jun. 10, 2007

Mmmm, this was good! I liked the simplicity of the cake but I used the suggestions (butter instead of shortening, 2tsp baking powder, 1/4c sugar in mix) and it turned out well. I prefer a cakier texture and this was definitely it

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coastalsuzz

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Reviewed: Jun. 5, 2007

Quick and tasty! Nice summer treat.

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NICOLE B

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jun. 3, 2007

I just made this recipe and served it to my inlaws as a special birthday request. I have never made a strawberry shortcake before, and was really impressed by how easy this recipe is. The results were awesome, and although we didnt have room, we devoured this light but heavenly dessert between only five of us. Mom-in-law says thanks! Oh, something to keep in mind; I was worried about making this, it not being strawberry season, but letting the strawberries sit in the sugar seemed to ripen them up beautifully...

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hot mama

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Reviewed: May 30, 2007

This was AMAZING!! I did deviate somewhat from the recipe though. I took the advice of some other reviews and used 1/4 c. sugar in the batter, used 1/2 c butter instead of the shortening, added vanilla to the batter, and used 2 1/2 tsp instead of 4 tsp of baking powder. Instead of a whole cake, I made individual sized cakes (like big biscuits) and baked them on a greased/floured baking sheet for 12-13 minutes. I even sprinkled each of the mini cakes with a cinnamon & sugar mixture! We then prepared them as the recipes says! Such a hit and so easy to make!

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KTLADYBUG

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Reviewed: May 30, 2007

It was good, not fantastic. Cake needed to be a tad bit sweeter; also I wasn't expecting it to be so heavy - like a biscuit. Reduce the baking powder in half, and add a tablespoon extra sugar. For what I got, it wasn't bad.

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gymlovr

Cooking Level: Intermediate

Living In: Oak Hill, Virginia, USA

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Reviewed: May 29, 2007

I usually read the reviews ahead to adjust but didn`t.Still came out good,had no time so i used cool whip instead of heavy cream,but next time I`ll adjust.Made this for a birthday cake and I was so glad,I didn`t spend my money on a store bought one this fit perfect.

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SNUGOO

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Reviewed: May 27, 2007

This was excellent! I did, however, make the recommended adjustments: To the shortcake: -decrease to only 2 tsp of baking powder -add 1/4 cup sugar -add 1 tsp vanilla. I also added 1.5 tsp of sugar to the whipped cream. This was delicious, and people raved about it all night. It was gone in about 7 minutes! I will definitely be making this again!

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COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 24, 2007

Yum! I used the suggestions by other reviewers and decreased the baking powder and used butter instead of shortening. I served it with fresh blackberries and whipped cream. YUM!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: May 23, 2007

I served this for a 71 yr birthday. The guest of honor said it was just the way his mother used to make it! Everyone ate every last crumb. I made suggested modifications (decreased baking powder to 2 tsp and used Rumford brand, increased the sugar in the mix to 1/4 c, added 1 tsp real vanilla, and used closer to 1/2 c real butter instead of 1/3 c shortening). I also sliced into individual wedges while still warm, sliced these in half and put pats of butter on, returned to the pan and covered with foil in a warm oven till serving time. Yummy!

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Rachel

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Reviewed: May 18, 2007

I made this recipe for my parents on a cool spring evening and they loved. I found it to be a little on the heavy side, but non the less a good recipe...will make it again and added to my recipes!!!! Thank you!

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Vintage Rose Petal

Cooking Level: Expert

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Reviewed: May 15, 2007

Good recipe, but I'd have to make many adjustments when I make it again. Next time, I will add some vanilla or more sugar to the cake batter. I didn't halve the amount of baking powder, but will do so next time. I think I could have used about another cup of whipped cream. Also, I omitted the sugar (in which to toss the berries) and they turned out fine.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: May 13, 2007

AN easy to make recipe that reminds that is similar to the shortcake grandma made. I cut the baking soda in half and added a very high quality vanilla. I used real butter for the shortening. Very pleased !!

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: May 9, 2007

I have made this recipe a dozen times! It is easy and loved by all. I lowered the baking powder as one suggested and preferred the biscuit type to sponge-cake. This has become a family and friend favorite. Thanks for sharing.

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Sweetpea

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

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Reviewed: May 6, 2007

It tasted too much like shortening for my family's tastes. It was pretty heavy.

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MUFFETJANE

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Reviewed: May 1, 2007

I used 2 tsp baking pwd as recommended by other reviewers. I added 1/3 cup hot chocolate mix to the biscuit to make a chocolate strawberry shortcake and it turned out great. The better your strawberries the less sugar they need. I used 1/4 cup sugar for the strawberries.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Apr. 27, 2007

Wow! This was so good! My dau is having a Strawberry Shortcake party for her birthday but this made a wonderful dessert for her actual birthday! I did decrease the baking powder to 2 t , sub butter for shortening and added @ a T of extra sugar to the dough. I formed it into about 6 individual cakes.

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EllenSmith

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