Reviewed: May 28, 2012

Easy and delicious!

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Reviewed: May 25, 2012

I followed this exactly but i used milk because that is all i had, no cream of tartar, and reduced Baking Powder as most suggested. I am not sure what went wrong but the first batch looked pretty but had a really sharp after taste. So the next batch i added more sugar and vanilla extract- still a very bitter after taste. I would really love to know what caused this. I keep my baking soda in the pantry and it wasnt expired, but i did use great value butter. I know my grandma always said biscuits need good butter- maybe that was the problem? If anyone knows why please reply to this-i really would like to get this right.

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tiffecrosby

Reviewed: May 17, 2012

Best recipe ever! I just need to say that my cake took much more than 20 min in the oven. But the are sooo good! :) Thank you Sal!

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dpwing

Reviewed: Apr. 26, 2012

Most delicious dessert I have had in quite some time. This is a MUST try!

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cheercoach

Reviewed: Apr. 16, 2012

This turned out pretty good with using some changes in most of the reviews I read. I did increase the sugar to 1/2 cup, omitted the cream of tartar, also had no heavy cream so I used 1/2 n 1/2. This is not the recipe for someone who wants cake with there strawberries and cream, but I did enjoy it.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Apr. 15, 2012

Delicious! I couldn't resist eating some without the berries & whipped cream. Yummy shortbread! I also zested a little lemon rind in it. It was a big hit at our Easter gathering.

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Nancy F.

Cooking Level: Expert

Reviewed: Apr. 15, 2012

I followed the recipe and was disappointed. These are just a biscuit. They would taste better with strawberry jam.

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Betsy

Reviewed: Apr. 10, 2012

I thought this was very dry and not sweet enough for me. Not my type of shortcake.

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patricia

Reviewed: Apr. 1, 2012

Take It to the Top! It's been a very long time since I've had shortcake this good. Unfortunately, when my grandmother passed away, we couldn't find the recipe for shortcake. This comes as close as anything I have tried to her very fine shortcake. The flavor is good, though I may add just a touch more sugar the next time I bake it. The crumb is wonderful with a melt-in-your-mouth feel. We dressed it with a sour cherry compote comprised of canned sour cherries, honey, ice wine riesling, and a touch of cinnamon, mace, and allspice. The taste was as if a small part of heaven had come down among us. One warning: many recipes overstate their serving power–this really does makes twelve servings. As we are a family of three, we've put a few in the freezer. I hope they will save well. If not, next time I make the recipe (and there will be a next time), I will try to reduce the number of servings.

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Spike Da Peke

Living In: Old Bridge, New Jersey, USA

Reviewed: Mar. 28, 2012

Amazing! I followed the advice of others and left out the cream of tartar. Also, I was out of regular butter so I used light stick butter instead. These turned out wonderful! A definite keeper!

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