Made exactly as directed (I was afraid not to with all the warnings in the instructions!). The cake turned out terribly dry and DH (very gently) asked me not to make this again. I even reduced the bake time by 5 minutes.
I found the cake to be too dry, I was expecting more of a biscuit type of shortcake.
This is the light, fluffy strawberry dessert that people usually want for a summer picnic.. the other top recipes in this category mix the whipped cream w/ cream cheese, which makes it too gunky and heavy in my opinion... the plain cake is AWESOME and will be my regular cake recipe from now on, and the strawberries and whipped cream make it into a pretty dessert. I might add sliced/crushed almonds on top next time since I can't use almond extract (alcohol). I doubled the recipe, which works with two 11x17 pans - came out well and think it could serve at least 20 people. I just put all batter ingredients into a blender (no mixer at home), room temp butter but cold eggs, and it turned out fine. I also used half the recommended ammount of sugar for the strawberries and think it would be way tooooo sweet as is. btw, 2 pints fresh = 1.5 pounds.
This cake was perfect!! I made in a bundt pan and cooked about 35 minutes (until the top looked done and toothpick prick was dry). I made slices and layered it on the plate with the sliced strawberries, homemade whip cream, and I also made some homemade strawberry sauce from frozen strawberries and sugar. It was so good! Everyone loved it. The cake was perfectly dense but still light, so it held up to all the toppings and filling and didn't get soggy. The best part was the outside of the cake crusted and was almost like a biscuit!!! Will definitely make this again. Thanks for yet another amazing recipe!!
This is absolutely delicious!! The cake is very moist. So much better than biscuits! Yummy! Thank you for sharing. =)
Delicious! I was looking for a shortcake that didn't taste as bland as the Bisquick kind of shortcake and THIS WAS IT! Turned out perfect by following Kittencals recipe to the T. It is moist and the almond is a great compliment to the strawberries.
We loved it. Cake was sweet, light and fluffy and moist. I am glad I didn't let other comments influence my decision to move onto the next shortcake recipe. We had ours with fresh strawberries from the strawberry stand, fresh blueberries (Costco - great price) and black berries (Fresh & Easy - marked down produce section for $1.25...another great price). The only issue I had is the spray whip-cream was flat even though the expiration date was for sometime in July. I suspect the whip-cream can might have gotten into the wrong hands one too many times - darn kids.
Wow! So very good!! I couldn't believe how good it tasted! I was quite impressed!
we love this recipe! i've whipped it up on a couple of occasions, on a whim. everyone is always impressed that it's so effortless and so yummy!
The cake was great - nice and spongy. I cooked it for the total 22 minutes and may cook it a little less next time to make it slightly more moist. I used my own strawberry cake filling. I also weighed out my flour (250 g for 2 cups) so people that had a dryer cake should watch out for over adding on the flour.