A great result overall, but a bit of tweaking was needed.
1) reduce the baking powder to 3 teaspoons (some other reviews suggest reducing to 2),
2) I would definitely recommend making this at least 12 hours ahead or even the previous day. The strawberry juice and moisture from the whipped cream soak into the shortcake and it is improved, IMHO, at least ten fold!
For the impatient, not bad, but to my taste, a bit too dry.
3) personal taste again, but this recipe produces a pretty skimpy shortcake for 9. I would increase the amounts by 1/2
4) I added the grated rind of one lemon for a hint of zip.
3 users found this review helpful
Mar. 12, 2012