Reviewed: Apr. 18, 2007

My family loves this recipe.I read other comments and expected it to be very dry, so I added 1 tsp of vanilla extract and reduced the baking powder to 2 tsp as suggested by others. I substituted 1/2 cup sugar with 1/3 cup of splenda baking sugar in the strawberries, but I didn't substitute the sugar in the cake. Second time I made this recipe I only had Butter flavored Vegetable shortening on hand. I used this and the cake came out moist but heavier. The bottom of cake was crispy almost deep fried texture but the middle was heavier but moist. Both times making this recipe my family loved it. Some liked the regular shortening better, some liked the butter shortening.

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Apr. 15, 2007

Wow. Just... wow! I am in love with this recipe. I changed 2 things: cut down the baking powder to 2 tsp like others suggested and used butter rather than shortening. For the first time, I really enjoyed strawberry shortcake and didn't feel like I was eating my berries on a damp sponge. Never again will I buy the grocery store "shortcakes" if I can help it!

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RANDOMFAERIE

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Reviewed: Apr. 9, 2007

My husband and I are stationed in the UK. My British friends asked me to make them a strawberry shortcake because it is something they have seen on tv and wanted to know what it was. I followed the recipe exactly and boy did they "flip". Now that is all they request for me to make...thank you

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DATKA45

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Elgin, Morayshire, Scotland, U.K.

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Reviewed: Apr. 5, 2007

I actually liked the biscuit-like texture as it reminded me of my mom's shortcake. However, the overwhelming baking powder aftertaste was not too palate-pleasing.

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Jenn

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Reviewed: Apr. 2, 2007

This was incredible. Freshly whipped cream tops this delight.

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RandySweet

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Victoria Park, Florida, USA

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Reviewed: Mar. 31, 2007

I defaulted to this recipe since I did not have the right ingredients for a "sponge" cake strawberry shortcake recipe. I wasn't horribly disappointed but neither impressed with it either. I think maybe because of the "biscuit" type cake.

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 17, 2007

I adjusted this for two servings by hand (couldn't find my friend's measures), and baked two biscuits in coffee cups, and they turned out perfect, "just like grandma made them"

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Christopher

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Reviewed: Mar. 1, 2007

Just like my mom used to make: biscuity, sweet but not too sweet, nice and dense. Unless I find her recipe, this is the one I'll use from now on.

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tangerine jellybean

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

very disappointed, no where in the recipe does it say how to make the whipped cream.

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jennifer618

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Reviewed: Jan. 16, 2007

This is very delicious! The cake is like a sweet biscuit, but that's how old fashioned is! It's got such a "soft" taste - not overpowering! I will be making this over and over and over. My brother, son and husband loved it!! And it's pretty easy too! I did add about 3 tbs of sugar and 2 tsp of vanilla to the whipped cream when it was just about fully whipped. Delicious!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2007

This was too dry for my taste, and I usually like the old fashioned shortcake best. I made this for a large group and it was barely touched.

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alisonsays

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Reviewed: Nov. 2, 2006

I love the slightly sweet, biscuit-like texture of this shortcake. In addition to being delicious, it has an old-fashioned, wholesome feel that makes me really enjoy ending a meal with it.

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6 users found this review helpful

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CAROLYN_G

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Sep. 15, 2006

I made this for my boss for her birthday and I am only giving it 5 stars because everyone really liked it; but it did not rise at all! I expected it to be much more full and it stayed very flat. Everyone liked it and said it was really good, but I am going to try again and see if it will rise.

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Stephanie

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Reviewed: Sep. 2, 2006

Absolutely fabulous. I made this recipefor my father's birthday and he and I both loved it. Substituted peaches for the strawberries as I am allergic to strawberries. I might add a little bit more sugar to the batter next time as I would have liked it to be a hair sweeter. And be warned, when finished mixing, this is more like a bread dough than a batter; it will need to be spread into your pan, it will not pour like cake batter.

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STEVIELYNN

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Reviewed: Aug. 28, 2006

Great recipe. Might want to consider makeing some kind of liquid strawberry syrup to pour on top or on top of each serving so that it won't be too dry, if not, have an extra can of whipped cream on hand.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: Aug. 25, 2006

This was excellent shortcake! My mom always made it from Bisquick and I hated it because it was so hard and tasteless. This was so soft and flavorful. I only used 2 tsp. of baking soda as recommended by some of the other reviews, and about a 1/3 cup of sugar since I prefer mine sweet. I also used heavy cream in place of the milk since I didn't want the leftover cream sitting in the fridge. I baked mine in an 8X8 pan so I could cut it into squares and it worked great too. The kids loved it and so did I!

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Kerri Bear

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Aug. 23, 2006

the first time i made this recipe i screwed up and put in the 1/2 cup of sugar in with the dough instead of the tablespoonfull, but it turned out great anyways. i'm a college student and for a while i had no money for grocceries so i would bake one of these every second day, sometimes i would put in cinnamon or other spices, sometimes i would eat it with jam. and i never got sick of the recipe. i even have two sitting in my freezer right now insipte of the fact that i have grocceries.

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windlecm

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Reviewed: Aug. 11, 2006

This didn't turn out so good for me,maybe since I used the whole wheat flour instead. Like the previous member I found it a bit doughy still and need to bake it longer.

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Yumdreamer

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Reviewed: Jul. 14, 2006

This is the best Strawberry Shortcake recipe I've tried! I will definately make again. Thanks for sharing!

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Mommy2sj

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2006

This was really good, however I will cook a little longer next time as the middle was still a little doughy and maybe try to make individual sized short cakes.

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Diana

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