Excellent! Made these for guests last night. I neeeded a quick, easy to fix, seasonally appropriate dessert to serve with our summer meal. This met my expectations exactly! :) As with any recipe, I have a few suggestions for improvement. The next time I make these (there WILL be a next time!), I will substitute heavy whipping cream for milk (for richness) and add a bit of vanilla (to enhance the overall flavor) as others have suggested. I baked my shortcakes for 11 minutes, but feel they would have been fine at the 9 minute mark. After sititng for 10 minutes, these split beautifully (i.e. no crumbles!). NOTE: My grocery store only had 2 lb. containers of strawberries. This recipe instructs to add 1/2 c. sugar to a quart of strawberries. There are approximately 1.5 lbs. of strawberries in a quart (this conversion ONLY applies to strawberries; with any other ingredient, you cannot convert from pounds to quarts). I added 3/4 c. sugar to mine with great results. Filled with the delicious strawberry mixture and Cool-whip, this was really a great treat - and my guests couldn't have agreed more. Thanks!
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Excellent! Made these for guests last night. I neeeded a quick, easy to fix, seasonally...