Reviewed: Sep. 17, 2004

Not bad. A little dry, but so quick and easy, I'd definitely make it again in a pinch. Perhaps I will try mixing a little vanilla yogurt into the batter next time.

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MOTTSBELA

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2004

This was the most INCREDIBLE shortcake I have ever tasted.

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Evil Queen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Redmond, Washington, USA

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Reviewed: Jun. 20, 2004

This recipe was so easy to make. I have made it several times now and will NEVER EVER make another shortcake recipe other than this one. This is the real old fashion recipe like Grandma used to make. I added about 1 more Tab. of shortening,(used butter flavor crisco) to make it a tad bit richer, either way it is perfect. Very tender and rich. As another member stated--this is not like the pound cake,or angel food cake the store will try to tell you is shortcake. Just try it once, you will see the difference between "just shortcake" and SHORTCAKE!

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Jun. 13, 2004

Really good, but not best I've ever had. It was just a touch too dry for my taste, but still really yummy...and super easy to make.

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: May 24, 2004

EZ and really good. The first time I made this was for a bridal shower, as the main dessert. It went within minutes-all to women who were "stuffed", there was not a drop left. I put it together at the shower, it looked lovely. I think you have to be careful of crumbling when you cut it. It reminded me of the Betty Crocker recipe from a long time ago. I loved it.

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KJHOLMES

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Reviewed: May 19, 2004

If you are looking for the sponge cake, angel food cake, or pound cake knock-offs to strawberry shortcake, this recipe is NOT for you! If, however, you are looking for a delicious version of a traditional shortcake, don't pass this up! Unbelievably easy to put together (I did use only 3 tsp of baking powder as suggested) and received rave reviews from all my coworkers. My boss even said it was just like the shortbread his mother used to make for him as a kid.

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MEGNERD

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: May 11, 2004

This was OK. The taste was nice but not out of this world. I found the top layer was a little dry so I poured some of the strawberry juice over the inside of top layer before I placed it on top of the bottom. That helped with the dryness but then the cake wanted to fall apart, which the cake was craking even without the juice. It was good but I would not recommend taking this one anywhere, mine did not travel well. It ended up looking more like a strawberry volcano. Everyone liked it, or they were just being nice because over half was eaten, but then again how can you go wrong with strawberry, sugar and cream!? I don't think I will try this one again simply because it was too much work, it was really messy and it was just OK tasting.

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ROBIN

Cooking Level: Expert

Home Town: Gastonia, North Carolina, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Apr. 26, 2004

For those of you who are having a problem with the baking powder taste it is probably because you are using baking powders that contain aluminum. Baking powders that don't contain aluminum sulfate in the ingredient list usually don't have that after taste. Rumford is the only major brand that I know of that doesn't contain aluminum.

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Rebecca

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Reviewed: Apr. 25, 2004

i tried this recipe... the flour mixture was sticky and thick like play-doh (not at all like "batter"). when i put it in the oven, it came out looking like a giant biscuit! what went wrong?

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pressurecooker

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Reviewed: Apr. 10, 2004

great recipe...use it all the time now will from scratch..try this with your berries.... take 2 tbsp of butter and melt then add berries cook till you see juice add 3 tbsp of brown sugar and 1/4 cup of concentrated orange juice...... boil for about 5 or 6 minutes cool completely then add to your cake then whipped cream this is the way i serve it everytime and poeple love it .... it does set a little bit .... good luck!!!

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DAISY17

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Reviewed: Jun. 23, 2003

I know other reviewers said it was too much like a biscuit but that's how I've always had it and I prefer it to cake versions! I've always used Bisquick but thought I'd try scratch this time and I defintitely prefer scratch now. The only things I would change is to make it a little sweeter the amount of baking powder. I did only 2 tsp per other reviews and that was plenty. I also mashed my berries so as to have lots of juice for the biscuit to soak up. And I substituted almond extract for vanilla in the whipped cream and that gave it a little something extra. All in all a very yummy shortcake - no one here is complaining!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Jun. 20, 2003

This turned out very tasty. The cake is not very sweet, but is perfect for the sweeter berries. I made one little change and added a couple splashes of Grand Marnier to my strawberries.

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MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

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Reviewed: Jun. 1, 2003

Awesome!!!!! Use heavy cream to make the whipping cream...not the store bought..it will be much better!!!

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BROOKLYNGIRL2001

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Reviewed: May 27, 2003

Excellent recipe. I added some vanilla and some extra butter. The baking powder wasn't overwhelming to me but I could taste it a little, so I will decrease it by 1/2 a teaspoon next time. This is very good and a nice change from the cakey strawberry shortcake! I also used a muffin tin instead of a cake pan. Came out in nice individual servings!

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reiscakes

Cooking Level: Intermediate

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Reviewed: May 25, 2003

I was looking for a tender, pound cake-like cake. The description is misleading, and next time, I'll be sure to read the reviews before trying it.

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Tiffany Shih

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Reviewed: Apr. 26, 2003

this recipe was fabulous! i was a little nervous after reading the reviews to make it, but i'm glad i did. it is not your light cake that most people think of. i followed the recipe exactly. there was no baking powder flavor. USE your strawberry liquid on the cake when you cut it in half. FABULOUS!

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LOLA52

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Reviewed: Apr. 16, 2003

This was excellent! I didn't have any shortening so I used butter instead and made about 8 small shortcakes instead of 1 large one. They were delicious, no baking powder taste at all!

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Steve

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Mercer Island, Washington, USA

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Reviewed: Apr. 10, 2003

All I could taste was the baking powder. I would cut the amount of baking powder.

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HEATHERFEATHER022

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Reviewed: Mar. 11, 2003

Do reduce the baking powder to 2 tsp. This is a dry shortcake, but I think many of the people who were disappointed in it expected a sponge-cake-like shortcake, instead of the biscuit variety. These are supposed to be dryer, and get their moisture from the strawberry juice and whipped cream served with them.

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STEPHMIT

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Reviewed: Apr. 27, 2002

They were o.k. But you could taste the baking powder. Do you need that much?

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KOURTNEY REA

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