I followed the recipe with the exception of using non-hydrogenated margarine instead of butter. The shortcakes had a wonderful crunch to the outside, and a soft, moist inside.
For the filling I purchased some fresh, NOT frozen, cherries. I simply cut them in half (2 cups of cherries), threw away the pits, and tossed them into a sauce pan with some mix berry 100% juice, 2 teaspoons of brown sugar, and a 1/4 teaspoon of cinnamon. I let the cherries simmer on the stove on low heat for 45 minutes.
I'm going to save this recipe and make these shortcakes again for family over vacation. Thank you for sharing!
(For a softer shortcake, place them in an air tight container and the next day, they will be super soft! You can also add a slice of bread to the container.)
Was this review helpful?
3 users found this review helpful
I followed the recipe with the exception of using non-hydrogenated margarine instead of...