Reviewed: Jul. 7, 2006

This is a great recipe! It's perfect for an afternoon tea time treat. Thanks!

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SARINASAMAD

Cooking Level: Expert

Home Town: Seremban, Negeri Sembilan, Malaysia

Living In: West New York, New Jersey, USA

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Reviewed: Jul. 4, 2006

Best ever Strawberry shortcake Recipe!!! I used 2T instead of 4T of baking powder, 1/4cup sugar instead of just 2 spoons of sugar, and a teaspoon of vanilla extract. I still can't make it uncrumbly but this is still good. I prefer this over some imitation overly sweetened version. The texture is thick and dense against the sweet soft strawberries and whip cream. It's perfect. If someone was use to the imitation version or not use to the biscuit style that would explain the "anything but 5 star rating". You have to bake this!!

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Lilac6124

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Reviewed: Jul. 3, 2006

Made changes as others did. I would make it again. It hit the spot with mixed berries.

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GRNBEEN

Cooking Level: Expert

Living In: Greentown, Indiana, USA

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Reviewed: Jun. 25, 2006

Strawberry shortcake was requested as a birhtday dessert. Everyone raved about the cake- it was very authentic. I sampled a little bit of the cake, as I'm allergic to strawberries. What I was able to taste from the few crumbs I could get, it was delicious! I look forward to trying this with raspberries or some other fruit so I can enjoy it, too.

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Melissa

Cooking Level: Expert

Living In: Fairfield, Ohio, USA

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Reviewed: Jun. 24, 2006

The cream gives a very sweet flavor and thats not so good, but the rest was fabolous.....great!!!!!!!!

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Prisc A.

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Reviewed: Jun. 20, 2006

I thought that this was really good! I cut down the baking powder to two tablespoons and didn't taste it at all. I also used butter instead of shortening. The cake did fall apart a little when i cut it (which is why it gets four stars instead of five) but it still tasted really good!

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Me

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2006

This makes an excellent shortcake--This is the only recipe I'll use for shortcake from now on. Because I wanted it to be sweeter, I added a teaspoon of vanilla and a few extra tablespoons of sugar. Margarine in place of the shortening worked fine. And I used 1 less teaspoon of baking powder than what was called for; This way the cake was just a bit softer than the standard shortcake. Anyway, this is a fabulous recipe for a classic dessert. :)

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STU26

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Reviewed: Jun. 17, 2006

This was excellent with milk and ice cream.

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John H

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2006

AWESOME!!!!! Do not worry about making this recipe because of a couple bad reviews, those people have never had the original "shortcake" they probably always have it on pound cake or angel food cake, which is also good, but I was looking for the old fashioned short cake like my mom and grandma made and I found it!! I did not change a thing with the recipe itself, but I did take the advice of a couple reviews and put in a 8" round cake pan, sliced it like a pie when it was done and opened up the slices in a bowl, put a little butter and sprinkle of sugar on top then poured on the strawberrys(I mashed mine with sugar) YUM YUM!!!!!!!!!!!! Also it was very easy, I didnt even have a pastry blender and just used a fork and a wire whisk and it was great! THANK YOU for the great recipe!!

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micheleleefrey

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Reviewed: Jun. 15, 2006

This cake didn't turn out too well. And although I don't like giving out bad reviews- I have to with this cake. The cake turned out extremely dense and didn't taste good at all. It was almost like a biscuit and unenjoyable. Everyone wound up having strawberries and cream. I wouldn't make this again.

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Chrisa

Cooking Level: Intermediate

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Reviewed: May 18, 2006

fantastic! Make sure you thoroughly mix the dry mix though. I didn't do a good job and I got some bitter bites! :-D (I'm still a rookie at baking) Very yummy dish! Thanks!

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Ali Heiken

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Portland, Oregon, USA

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Reviewed: May 14, 2006

I used this recipe just for hte shortcake. It turned out excellant. Mine did fall apart a bit when cutting it in half,but I have never been good at that any way. I used it in a trifle style strawberry shortcake. Will definitly use again.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 9, 2006

I added sugar and vanilla to the "cake" and it was still bland and had a weird consistency, like a biscuit. If that's how old-fashioned strawberry shortcake is supposed to taste, then i don't like old-fashioned at all.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: May 5, 2006

Yummmm... but I only give it a 4 because I added an extra 2T of sugar to the batter, and an extra 4T of milk. I also made it in an 8 by 8 dish and just sliced it thin and topped with the strawberries and whipped cream (I took 2 cups heavy whipping cream and beat it with 1/4 cup sugar). Got raves. Much better than storebought.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: May 5, 2006

I loved this after I made some very slight changes. This is better like this: cold butter shortening cut up (do not combine this entirely it is ok to leave some small pieces) , 4 tbs sugar, 1 tbs vanilla. Do not overmix. It is best just to use your hands and stop as soon as all the ingredients are moist. I found that spreading it in a pan made it tough. I greased a pizza pan and just dumped the shortcake in the center of the pan, then I sprinkled the top with sugar before I put it in the oven.

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REBECCAROD

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 20, 2006

This recipe was OK but, I felt like something was missing so, I asked my mother how she made hers. It's almost the same except she always cuts it in half while it's still very hot and slathers all sides with butter and lets it melt then she sprinkles it with sugar. It makes all the difference in the world.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Apr. 17, 2006

This was perfect - it was exactly what I was hoping for! I prepared this for dessert after Easter dinner and it went over very well. Others have complained that the cake is not actually cake, which is true - but this is what REAL shortcake is supposed to be - more like a biscuit than a cake. I made homemade strawberry sauce (3 cups strawberries pureed in a blender, 1/3 cup of sugar and 1 tsp. of cornstarch mixed together and heated on the stove until warm) to serve on top of the cake. I added the strawberry sauce and fat free whipped topping to each individual serving rather than dousing the entire cake with it. I will be making this recipe often! I can't wait to have another serving this evening!

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Apr. 16, 2006

A M A Z I N G! This was so good. I made it for dessert after Easter dinner and it was great. I read a lot of the reviews and did the following: reduced the baking powder to 2 teaspoons, increased the sugar to 4 tablespoons, added 1 teaspoon of vanilla. I made biscuits instead of the cake and served it with vanilla ice cream & whipped cream. The shortcake was very dense so if you like something lighter this is not for you but it was for me. YUMMY!

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 18, 2006

This turned out ok. I don't think I would make it again though.

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zanadar

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Reviewed: Mar. 8, 2006

Great recipe. Very easy to make, fool- proof. I made it as biscuits instead of a cake and they made perfect individual sized desserts. I always add sugar and vanilla to my whipped cream.

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Lauren Young

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