Reviewed: Mar. 6, 2006

This is as close as you can get to old-fashion shortcake without the extra work of rolling it out. I used a 8x8 baking dish instead of a 8" round. I also did not split it in half. Just cut the size piece you want, split it then and add the strawberries and the cool whip[ that's what I use instead of whipping cream] One more thing, I used 4 tbls of sugar in the batter and a little more milk,[maybe 2-3 tbls] & less salt. This all takes about 25 min. to bake.

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Cindy

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Reviewed: Jan. 19, 2006

This recipe was excellent! I used 4T sugar, as suggested, and frozen strawberries b/c they are a lot cheaper and always available. I also sifted the baking powder to ensure there weren't any bitter spots in the cake.

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1RDCANTCOOK

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 8, 2006

This turned out fairly well, just wish the cake part was not so crumbly. The only thing I changed was that I used 4 tbls white sugar instead of just 2, which gave it just the right sweetness for my taste. Anyhow, everyone at the party loved it. It is definitely worth making again. However, I will experiment with ways to make it not so crumbly. Thanks!

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FABRICGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Jul. 12, 2005

What a fast, easy, and great tasting recipe! It was a hit! Instead of using a pan, I just dropped the batter into even portions on a cookie sheet and baked for 11 minutes. To make the batter a bit sweeter, I added 1/2 cup of sugar and sprinkled the batter with splenda while on the cookie sheet. It was amazing and I will always use this recipe!

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SWIMLINA

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Reviewed: Jul. 2, 2005

After reading a few reviews I decided to modify the recipe by using only 2 1/2 tsps of baking powder. I also used 1/4 c. sugar instead of 2 tablespoons, butter instead of shortening (didn't have any shortening in the house) and lowfat buttermilk because I had some I wanted to use up. I used just a pinch of salt. The result was more like cake than like biscuit crust and was tender and moist. It didn't rise enough and was too crumbly to easily cut in half, so I just topped it with the strawberries and whipped cream. Adults and kids gave it a huge thumbs-up. This one is definitely going to be a family favorite! I plan to take it to a potluck in a couple of weeks by bringing the shortcake, the strawberries, and the whipped cream in separate containers and assembling them when I get there.

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BAKRAGAL

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Reviewed: Jun. 29, 2005

This recipe turned out perfect. I bought strawberries from a farm (much sweeter) and not the supermarket so I think that made a big difference in taste. I added a couple extra tablespoons of sugar to the dough and only half the baking powder that was required. Everybody loved it; my mother in law (the dessert baking queen) had two pieces. I don’t think I ever saw her eat two pieces of any desert she loved it. It was a hit!!! This was a great simple recipe.

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Marisa

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Reviewed: Jun. 24, 2005

Here are my changes: used 2tsp baking powder, 1/4 cup sugar (i think it'll require 1/2 cup for sweeter taste), 1/2 cup shortening & 1/2tsp Vanilla, baked for 10-15min on middle rack in a muffin tray (good for 8 individual servings). It turned out very moist, fluffy and it solved the cracking problem. It was soft and easy to cut, not a single crumb. I also sprayed pam on the surface of batter before baking and sprinkled with sugar. This is my first time trying a shortcake, maybe there is better but so far this is good enough for my taste. Hope this will be of a help to others. Next time will experiment with less shortening.

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LEBMAMA

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Reviewed: Jun. 16, 2005

This was sooooo good. Since I read the reviews first, I knew it was going to be a biscuit-y cake. It was heavenly! A thick, slightly sweet biscuit cake topped with sugared strawberries and homemade whipped cream (I like mine sweet, so I added sugar and vanilla) was amazing. I've never had "real" strawberry shortcake before.....and I'll never go back to the spongy packaged-cake kind. Delicious. I can't wait to serve it to friends and family!

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Tata

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Reviewed: Jun. 1, 2005

This is the type of shortcake--real shortcake--that I love. None of that store-bought spongey stuff! I did a few things differently than the recipe calls for: 1)I made nine individual shortcakes by rolling out rough ball shapes and flattening them with the bottom of a glass dipped in sugar, 2)I used 2 t. baking powder as suggested by some reviewers, and 3)I used Cool Whip instead of real whipped cream just to save time and calories (tastes good as long as you're not used to the real stuff!) I also used butter flavored Crisco and 1% milk. They turned out exactly as I hoped. I will definitely be making these again. It's a keeper!

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JNJSCOOK

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Portland, Oregon, USA

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Reviewed: May 18, 2005

Same consistency as my mom's, very moist; however, the flavor was lacking. It was somewhat bland, even with berries, sauce, and whipped cream.

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SARULE

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Reviewed: May 15, 2005

My family enjoyed this recipie. The only problem was getting the layers perfect and not falling apart.

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ZANYZ23

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Reviewed: Apr. 23, 2005

this is fantastic.

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OLSON420

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Reviewed: Apr. 9, 2005

This was pretty tasty. My only complaint was the "shortcake" was a little crumbly, but that was probably my fault; I dropped 6 mounds of dough on a cookie sheet and baked them that way so I'd have individual servings. Even though they did fall apart a bit once they were cut, they still tasted very good. I'd make this again. Thanks!

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NATALIESHD

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Reviewed: Apr. 6, 2005

I used this recipe primarily for the biscuit part because I like to do individual servings vs. having to cut up one big one. So as for the biscuits, they were great!!!! I took the advice of some other members and cut down on the amount of baking powder (I used about 2 1/2 tsps instead of 4) and then I just simply separated the batter into 6 pieces and dropped them onto a cookie sheet and baked for about 10 minutes, or until brown on the edges. They came out lightly crunchy on the outside and soft and warm on the inside. When topped with the sweetened strawberries and homemade whipped cream, it was the perfect mix!! I'll definitely use this recipe for my biscuits again!

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TRindell

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2005

This is a very good, biscuit-like shortcake. I used Rumford baking powder and it tasted great. It came out fairly crumbly, so I didn't bother trying to split it. We cut it into wedges and served the berries and whipped cream over the top. I also sprinkled a little sugar over the top before baking and that gave it a nice, pretty crust.

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AEROGRRRL

Cooking Level: Expert

Home Town: Milton Freewater, Oregon, USA

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Reviewed: Mar. 9, 2005

This recipe taste good--though I also did some changes to it. I added some extra sugar cause I think it was a bit tasteless the first time I did it. Then, I also add a wee bit more of shortening and some cornmeal. It turned out great! Plus, it even tasted like cornmeal muffins~ yummy~ and oh yeah, I did loose some of the baking powder. Perfect!

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Reviewed: Feb. 12, 2005

This is good!! The biscuit part is very flavorful and easy. A few changes I made--I liked sweetened whipped cream, so I did add sugar. I used frozen, sweetened strawberries. Also, for presentation, I used heart shaped cookie cutters after I baked and split the cake for a great presentation.

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JENNDON

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Reviewed: Feb. 8, 2005

These were so good that I gave them away as Christmas presents!

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CHARLY456

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Reviewed: Dec. 11, 2004

I was quite disappointed by the results of this recipe. I thought that the cake part, which is really more of a biscuit, was simply too dry and very salty. My advice would be to reduce the amount of baking powder to maybe two teaspoons and eliminate the salt altogether. I knew this would be more biscuit-like when I was reading the recipe ingredients, since I have successfully made biscuits before, but this didn’t quite work for me. It just tasted awful and seemed to be a waste of good strawberries and cream. Since strawberries are so expensive at this time of year, especially in Chicago, I’m glad I used just frozen strawberries and allowed them to thaw before applying to the cake. So in my honest and humble opinion, this is just too salty and dry, and not even strawberry juice or whipped cream stand a chance of helping it. Whether or not I’m making it again, only time will tell.

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