YUMMY!!!!! I have always liked strawberry shortcakes on biscuits, but my husband doesn't agree; I figured I'd give these a whirl to see how they worked for the both of us. Amazing! I halved the recipe but still used one whole egg. Only used a pinch of cream of tartar and added vanilla extract and a few drops of almond extract. It came out like a biscuit/cake/pie crust hybrid; Flaky yet moist and slightly crumbly with a hint of sweetness. I rolled the dough into balls and flattened them but they spread a little too much during baking. I think I will try making them in Texas muffin tins next time to keep the size. Also, I slice the strawberries and stir with the sugar many hours in advance to encourage the sugar to draw out the liquid in the berries, creating a light syrup. And since the recipe calls for heavy cream, whip some up to add fresh whipped cream to the fresh shortcakes!
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YUMMY!!!!! I have always liked strawberry shortcakes on biscuits, but my husband doesn't...