Heart-Shaped Strawberry Shortcakes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Jillian
Reviewed: Jul. 9, 2011
There's nothing quite like good old-fashioned strawberry shortcake! I must admit though I did have to play with this recipe a bit to make it work for me. I doubled the sugar as I like a sweeter shortcake and I reduced the cinnamon to 1 tsp. I added a little more egg and cut back on the butter. Since I wasn't sure how "whipped cream" would turn out so I used buttermilk instead and enough to get the dough workable. I let wrapped the dough in plastic wrap and let it chill for a half hour. I then rolled it out onto a well floured surface and cut it with heart shaped cookie cutters before putting it into the oven. I also did an egg wash and topped the heart-shaped shortcakes with a bit of turbinado sugar for a little extra crunch. They baked up beautifully and tasted great with the strawberries and whipped cream. A wonderful summertime treat and a great way to use fresh strawberries!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Jul. 13, 2013
I did not care for this recipe.
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Photo by Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA
Reviewed: May 8, 2015
Following the recipe, the dough is very sticky. I worked with what I had - I lined the bottom of muffin pans with parchment paper, baked at 300 for 25 minutes and as soon as they came out of the oven I made an indent in each one, forming a sort of cup. They did not stick to the pan at all, and they are delicious.
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