Old Fashioned Strawberry Shortcake with Sweetened Flavoured Whipped Cream

Derf, This was the easiest and tastiest shortcake we have ever had. It was simple to make and not time consuming at all. In fact, I've made it 4 times this month already. Thanks for sharing.

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this was old fashioned, simple, and downright delicious! So glad I took your dare! Mmmm-mmmmm!

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This is a PERFECT classic shortcake recipe. I do not add any extra sugar to it because it is not meant to be sweet! The cake part is meant to be a biscuit; salty and slightly sweet. It is the whipped cream and strawberries that is meant to make it all come together. It is not meant to be a really sweet desert. I make this every Mother's day for my mom because she loves it (which is really saying something coming from MY mother! Thanks for sharing this treasure!

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De-lish! I loved this recipe - so simple, but wonderful. I also added 1/4 C of sugar to the biscuit mix to add a little sweetness to the biscuits. I will definitely make this again.

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I really want to make this, but I'm a bit unclear; most of the reviews mentioned adding 1/4 C Sugar, however the recipe lists 1/4 C sugar! Does this mean that you used 1/2 C total? Or has the recipe been edited since these reviews were made?

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Fantastic-i made this when the inlaws were here and they were very very impressed-easy to make ahead and assemble just before serving-a definate keeper

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Instruction seems a little difficult to follow if you are making it the first time. It also doesn't tell you how much butter to melt, or how much fat (butter) to cut in. I just cut in all butter in the dough. I didn't understand how to make it two layers with the butter in between, therefore I just made one layer, scooped into muffin pan. Luckily I added 1/4 cup suger with the dry ingredients, the flavor is great. I have never like biscuits, but this recipe is awesome! Please adjust the sugar in the dough according to your own taste. Without sugar it is rather bland. I also served it with light whipped cream bought from the store.

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Very good, but agree with some other reviewers that a couple of tablespoons of sugar in the shortcake would improve it.

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I liked this, but I thought the cake part was lacking just a bit. Maybe it needed just a bit of sugar like the other review said? It was still really good and our dinner guests raved about it and went back for seconds. Thanks!

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This was a great recipe. It reminded me of my mother's recipe. Very quick and easy to make. Will make again soon. Thanks for posting.

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I fixed your sweetened flavored whipped cream to top a cherry pie because I was out of Cool Whip, and didn't want to go out to the grocery store. I had never fixed home-made whipped cream, so this was a cool experience for me! It turned out so well and delicious! I felt like a great chef! Thanks so much! Saulo

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Yep, this was the one!! I found my grandma's recipe. I followed hannah234's suggestion with the 3 inch ramekins (it was drop biscuits for me, but it worked) as well as chef445804's the 1/4 cup sugar to the biscuit mix. I invited my mom over for dinner and dessert and she raved on and on about my grandmother's strawberry short cake and how this recipe reminded her of my grandmother's, and there were other wonderful memories too. My mom thanks you and so do I.

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Very good! I added a little extra milk and a little more baking powder. I also made mine in little ramekins (3") for individual little shortcakes. They were adorable and just the right size! When I served them, I just cut them in half and put strawberris inbetween and the wonderful whipped cream on top! Everyone thought they looked and tasted great! Thank you!

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Excellent shortcake! I've made a good shortcake recipe for many years, but this is superior (there's more butter in this one but hey, this is a special dessert). They rise well and are very quick and simple also. This is a keeper. Thanks for sharing!

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This is our favorite recipe for strawberry shortcake as well. The cake is such a nice buttery biscuit. Strawberries will occasionally require extra sugar but we just adjust accordingly. Thanks Derf for posting such an incredible recipe!

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This was really good. I was worried that it might be too sweet, so added only 2T to the strawberries, which I sliced with my egg slicer instead of mashing. THIS WAS FABULOUS! Directions might add that waiting a bit for the cake to cool is important -- I was in a rush and there was *some* melting, but it was SOOOO good, no one cared. Thank you for a really simple and tasty desert!

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Derf, I don't even need to make this yet to rate it. This is my EXACT recipe for the biscuit part except I add sugar to it as well! I also make mine in individual biscuits instead of one large one. It's nice to know this has a historical significance too. Thanx!

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Delicious, bisquits had a great texture and taste compared to others we have eaten. But, I did add 1/4 cup sugar to the bisquit mix after complaints from people who had previously had strawberry shortcake

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I used organic, whole wheat pastry flour and followed the recipe for dough carefully. If you overwork the dough, as I did, it's impossible to separate the layers after baking. I used a mix of blue, rasp, and straw-berries and simply let my guests serve themselves. The sweetened whip cream is important, as the shortcake is rich but not at all sweet.

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