This is the perfect recipe. The cake-pan option is great if the dessert will be shared in one sitting with a family and guests, but for my son and I we altered the recipe by dropping 7 spoons of batter on a baking pan. That way we could make individual shortcakes piling on all the strawberries and whipped cream as desired. What a great breakfast we had! We used canned Reddi-Whip as we knew we would eat the strawberry shortcakes over two days.
Date Posted: Jul. 1, 2005
Photography Notes: Dropping the batter as individual shortcakes on a baking pan was super quick and they baked to a beautiful golden brown as the photo shows. Using fresh farmers market strawberries picked that day provided the best flavor. After I took the photo we poured on the strawberries and whipped cream and hid the shortcake! Mmmmmmmm!
Cooking Level: Expert
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