I wanted more of a cake consistency as opposed to biscuits, so I added 2 eggs and an additional tbsp of sugar. I used a hand-held mixer to get the batter nice and smooth, and poured into a jumbo sized muffin tin. I baked them at 325 for about 25 minutes. This yielded 6 perfect shortcakes that were easily sliced in half to layer fresh whipped cream and strawberries. I chilled the fresh strawberries mixed with sugar for 30 minutes before serving….makes wonderful strawberry syrup. I used the “whipped cream” recipe on this site and sub’ed granular sugar for confectioner’s sugar. I think these were the best strawberry shortcakes ever and my fiancé agreed!
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I wanted more of a cake consistency as opposed to biscuits, so I added 2 eggs and an...