By invictus on May 28, 2008
Photo by gailanng
Photo by gailanng
"This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up."
Serving Size: 1 (295 g)
Servings Per Recipe: 6
"yummy! I used 1/2 milk and 1/2 whipping cream. I also sprinkled some cane sugar on the top of the biscuits and baked at 350."
"Delicious, delicious, delicious. This biscuit was perfect crispy on the outside and tender on the inside, with an amazing butter flavor. The biscuit sopped up the strawberry juice perfectly, while still holding its shape and never got mushy. We love strawberry shortcake and this one is a winner in our books. My dh was in heaven. Thanks for sharing this new family favorite invictus."
"wonderful! the only thing i did to make it easier was to use sourcream mixed with splenda brown sugar blend instead of whipping cream :)"
"This was absolutely fantastic. I was a little nervous because I'm far from an accomplished baker but the shortcake was delightfully tender and rich. One suggestion for us neophytes would be a description of how the dough should appear. I really thought it might be too dry since it was flaky but I trusted and it turned out beautifully :)."
"Delicious! I made it in cupcake holders rather than as a cake and there was a little too much cake as a result but otherwise it was great."
"This is really good, I let my strawberries sit in sugar for a couple of hours so there was plenty of juice. IMO you need it because the shortcake isn't sweet and needs that juice to sweeten it up a bit. This is way better than the lame round sponge cups that they sell in the store for strawberry shortcake."
"This was great. I've never made homeade strawberry shortcake before, but this will be all I make from now on. So super easy and delicious. I added more sugar to my strawberries (DH likes them really sweet and juicy). Everything else, I followed exactly. My whipped cream didn't get as thick as what we like it and I whipped it for over 2 minutes, trying to get the right consistency. I've never made homeade whipped cream so this could have very well been my fault. I also forgot to spray my pan before putting the cake batter in it and it stuck and then fell apart when I dumped it out. Again, my fault and not the recipes. I will be making this again and again and can't wait until I perfect it. Thanks so much for sharing. Made for PRMR- June 2010"
"We picked strawberries yesterday and I was looking for the foil for those perfect berries. Delicious. I loved these shortcakes- just the right texture without being too "biscuity". I made 6 nice sized ones. They don't keep especially well- all the more reason to eat them all at once!"
"Serving a delicious dessert is something in which we southerners take great pride...with no shame of glory hoggin'. Made for Sweet Traditions Tag."
"OUTSTANDING SHORTCAKE, DEFINITELY! I did let the sugared berries sit for almost 2 hours & that worked out just fine for us! This dessert is sooo easy to put together, & sooo easy to devour, too! This is certainly a keeper of a recipe, for sure ~ Thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe]"
"This easy-to-make shortcake has a wonderful light texture that soaks up juices from the strawberries nicely. We layered it as in 2Bleu's photo and topped with whipped cream. I used 1 cup cream and 1/2 cup milk to save enough cream for whipping. Next time, I'll try the suggested lemon zest in the whipped cream. Thanks for sharing such a fast, delicious recipe!"
"Ah, what a wonderful old fashioned recipe. It's nice to make homemade. So much tastier than those 'instant' recipes. The shortcake is dense and not overly sweet. We really enjoyed this dessert, thanks for sharing. :)"
"REAL strawberry shortcake!!!! This is fabulous!!! I haven't had real strawberry shortcake since my grandma made it when I was a kid. This cake bakes up moist and dense, perfect! I halved this recipe so I used a 6X9 baking dish and it still turned out great!!!! Used whole wheat pastry flour. Love this recipe, thanks so much for posting!!!!"