PanNan, this recipe was so much fun to make! Your directions were simple to follow and I had excellent results! From the shortcake to the whipped cream, every bite was a taste treat! This shortacke has a nice sweetness to it that other shortcakes seem to miss. The strawberry filling w/ the added vanilla extract was sensational! The whipping cream with the added, not only confectioner's sugar, but also sour cream was incredible! This is a dessert that would definitely be considered "Company Worthy" in my book! Thank you so much PanNan, for bringing this wonderful recipe to Zaar!
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These were awesome shortcakes! The only changes I made were to sub Greek yogurt for the sour cream and to use a little extra vanilla in the cakes and the whipped cream. I also cut the calories somewhat by subbing Splenda for all the granulated sugar. Keep an eye on these in the oven after 10 minutes; the bottoms brown much faster than the tops. I also thought this was a huge portion of shortcake. I also prefer my shortcake almost soggy with sauce so next time I will make 12 smaller cakes and more filling/ whipped cream. I also think subbing a strawberry balsamic reduction for the filling would be amazing.
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This has great taste, but I think the cooking time is off. I baked my cakes at 450 for 15 mins and the edges were too dark for my taste. Will be making this again, but will bake a little less or turn down the oven.
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This recipe is a winner! I only changed the method of preparation, not the ingredients. I put all the dry ingredients directly into my sifter, and sifted them once into the bowl to make the shortcakes lighter. I cut in the cold butter with a pastry blender (didn't want to drag out the heavy mixer) until the mixture resembled coarse meal. Then I added the milk and mixed the dough with a butter knife (this keeps you from over handling the dough). I followed the filling part of the recipe exactly and added canned whipped topping instead of the whipped cream in the recipe. They turned out delicious!
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This is a great dessert that needs a couple of modifications to make it the best.
I'll say right off the bat that the cooking time or temperature is too high. I cooked ours 15 minutes then checked it and the shortcake was already overdone... dark/slightly burned on the bottom and just a little too dark on the top. But I sliced off the very bottom and it was still a great dessert.
This is what I would do to improve it... 1) Make smaller cakes (I would make about 9 cakes out of the recipe as written). 2) Make more berry mixture. I would use about 50% more berries and adjust the recipe accordingly (we ran out of berries... better too much than not enough). 3) Bake on 400 degrees F, check at 11 minutes and add a little time if necessary.
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I only used the shortcake part of the recipe, but they turned out excellent! The only change I made was to used half whole wheat and half all-purpose flour to make them a little healthier. I baked them the recommended temp and time and they came out perfect for me. Maybe I made mine a little bigger? Anyway, they tasted fantastic and were still moist and soft inside. Will definitely make this again.
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This was a snap to make and my kids loved it. Made a double recipe, no changes and they were lovely. Might bake slightly less time next time and may use parchment. Thanks for a good summer dessert!
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Absolutely amazing. The only change I would make is on the cooking time. At 15 minutes my shortcakes were a bit overcooked. Maybe check after 10 or cook at a lower temp.
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I used the shortcake & strawberries portion of this recipe; I didn't have the ingredients on hand for homemade whipped cream (next time I will!). And I will definitely make these again! Five stars...easy and delicious. Made a great summer evening dessert...and next morning breakfast! lol. I also made 9 shortcakes instead of 6, using my large cookie scooper to portion out the dough and baked them for about 10 minutes.
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Just made the shortcake part of this. Very good and will make these again using the electric mixer. I used parchment paper and thanks to the reviewer for the heads-up about the timing; mine were done at about 12 minutes. Tops were golden and the bottoms almost too dark. I got 9 "just right size".
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I've never tasted strawberry shortcake this delicious. I'll be making this again. The cooking time was off for me also. I'll cook it for 15 minutes next time.
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My husband loved this and asked me to make it for his birthday. The whipped cream is great. The shortcakes are crunchy on the outside and soft on the inside. We added a small amount of vanilla ice cream and it was perfect.
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I made this for my family tonight and we really liked it. I really liked the texture of the shortcakes with the juice from the strawberries.....yummy. Thank you for sharing this with us.
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A lovely homemade dessert that really pleased my family! With this recipe you don't have to stick with six servings, but can make one large or several small shortcakes. I baked the individual shortcakes on a pizza stone at 375 degrees for 18-22 minutes. Bake time was determined by size of the shortcake mounds. Thank you!
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The recipe was for classic strawberry shortcake and it didn't let me down. Instead of making the whipped cream I substituted cool whip and it was perfect. I followed the biscuit recipe (1st time making them) and the only thing I would advise is to make sure the butter is cold when you put it in the food processor. I took the ingredients from the food processor and put it into my blender with the regular paddle attached then added the milk. I was told not to over mix the ingredients so as soon as the ball of dough formed I stopped, scraped down the sides of the bowl. I used a cookie scoop so the biscuits would be the same size. It was a quick and delicious desert.
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This is FANTASTIC! The only change I made was to double the fruit and I still feel like I came out a little bit short on it. But then we like a lot of strawberries with our shortcake... 10 stars!
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This was soooooo delicious! Be careful when sprinkling on the sugar because it will stick to the pan. We split it up into eight because we had company. Everything was great about it: the cake, the cream topping, and the strawberries. It was a terrific recipe: Thanks for posting.
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This was the most delicious, rich yet light, strawberry shortcake I have ever had. For the first time ever I cleared my plate before my husband (he wasn't far behind). And so easy and fast to make! Thankyou for sharing!
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