Strawberry Shortcake

As a Chef, I always look for different recipe’s, I really enjoyed this version it reminded me of my mother’s. This is a traditional version as many of the newer tasters prefer the Angel Food cake commercialized one. As I teach new cooks I always tell them NEVER change the original recipe as it is important to understand and know what the original designer had in mind, after that then add your tweaks making it your own. It is really frustrating to see all of the I did this or I added that instead of providing good constructive input, some of which may truly enhance the original recipe. Thank you for putting yourself on the chopping block with this offering and keep it up.

Similar individual shortcakes can be made simply with bisquick, milk, melted butter and a little sugar.

i think it tasts great, however, i feel like the recipe could have called for a bit more dough as I felt it was a tad small for the amount of strawberries and whipped cream it asked for but overall great recipe!

I followed the suggestions of others and used butter instead of shortening, and half & half instead of milk. I added one additional tablespoon of sugar and baked it for 15 minutes in a 9″ cake pan. My husband and I both thought it was quite good! Next time I will add an additional tablespoon of sugar and a teaspoon of vanilla – both of these additional can only make it even better!

I thought it was lovely! I used more berries, cause I had them, and had to use a 9” cake pan. I did replace the shortening with chilled butter, and, to tell you the truth, I pulsed the butter into the dry ingredients in my food processor. Used an extra tbsp of sugar in the biscuit mix, and added a half cup of sugar to the berries, as well (they weren’t very sweet). Also, because I had so many berries, I pureed some of them with water and added that to the berry mix so I would have plenty of juice to soften the biscuit (this worked really well, because the biscuit, maybe because I used butter), was a little dry, although very flavorful. Also, because I had to make it ahead of time, I whipped a lot of cream (almost a quart) with icing sugar and vanilla paste, then whipped in 8 oz. of Mascarpone to stiffen and stabilize the cream. The whole construction was delicious, and is holding its shape the next evening as well! Great recipe, but make sure people know they are making a scone or biscuit, NOT a fluffy cake! My extra strawberry juice soaked into the cake and it was scrumptious! Will definitely make this one again!

Terrible! Needs more sugar, very bitter! I will not use this recipe again.

This was delightful! Because I wasn’t cooking for a crowd, I made a few adjustments. I cut the recipe in half, except I still used a whole egg, and substituted butter for the shortening. I put the biscuit mixture in a cupcake pan with liners. It made about 9 little cakes and I didn’t have to mess with greasing and flouring a pan. Sprinkled each little cake with turbinado sugar and baked at 425 degrees for only 10 minutes. Just a sprinkle of sugar on the berries and topped with whipped cream, delicious and fast!

I opted not to use the 8” cake pan, and made 8 biscuit shortbreads. It took the same 15 mins to cook. Turned out exactly like I had hoped. Good consistency and taste.

This is exactly the taste when my grandma used to make it. The only change that I made from the recipe was I used Becel Buttery margarine instead of shortening. I don’t know what the deal is about using the proper amount of baking powder, which does not aluminum in it, but it was fine. I would also think that adding vanilla would give it an entirely different taste, this is Shortcake birthday cake.

I had never made a strawberry shortcake before, and so was relieved when this recipe was easy to bake. It turned out delicious. I followed the recipe exactly and, while 3 pints was too many strawberries, I was completely satisfied with the results. It was biscuit-y, but still definitely a cake. It didn’t cut easily towards the bottom, and was not a stable cake, but the taste made up for it 100%. I recommend only using 2 or 2 1/2 pints of strawberries and adding a slight amount less sugar to them, as mine were extremely syrupy. I was concerned at first when I put the batter into the pan, thinking it wouldn’t spread or rise well, but it did so perfectly. This is a great dessert for any occasion: it’s easy to make and wonderfully tasty.

The recipe is perfect, just like my Grandma used to make. However, I assembled and served it like my Grandma did. I baked the shortcake in a loaf pan. After baking, and cooling slightly, I sprinkled the top with a dusting of sugar and allowed the shortcake to finish cooling. When serving, I cut the shortcake much like I would cut and serve a piece of cake. I then put the piece of shortcake In bowl, covered it with the prepared strawberries ( and some of it’s juice ), and covered that with desired amount of milk. When eating, break apart the piece of shortcake so that the shortcake can soak up some of the milk. The combination of shortcake, strawberries, and milk in a bowl make for a delicious treat.

I did add one extra tsp sugar to shortcake and to the strawberries. My pan was also 9 in so the cake is flatter than the recipe but it worked. Tasted great.

Cake was bad.

Family loved it. As the other reviewers noted, I only used 2 tsp baking powder instead of 4, 1/4 cup sugar, butter instead of shortening, and I used buttermilk instead of milk (had it in the fridge).

This is a great recipe! It is meant to be a dry biscuit-like compliment to sweet delicious strawberries. As others commented, I did reduce the baking powder to 2 1/2 t. and I used 1/2 C. Butter instead of shortening. I highly recommend using a food processor if you have one. It was so simple that way.

Before you change the recipe try it out. It was delicious. Soft and not dry. My husband likes bisquick and I prefer something homemade. This was a perfect meet in the middle.

I made the same adjustments with the decreased baking powder, subbed butter for shortening, and increased sugar. Out of this world. Truly the way shortcake should be. Forget the fluffy, spongy cake. My son requests this for his birthday every year. Oh, and if you it’s strawberry season, buy locally grown. Makes a huge difference in taste.

I’m sorry, but this was awful. Followed recipe as written and taste was too bland and texture was strange. I tried to doctor it up by turning it into a trifle base with strawberry jello. It was still unappetizing. The texture was gritty. Won’t be making this again.

we follow it exactly and we ended up with a BISCUIT!! NOT CAKE! we were so excited and now our dreams have been crushed.

This was a big hit with a small group of friends, and it was easy to make. As recommended in previous reviews, I altered the recipe a little bit – I used 1/2 cup of original Crisco stick shortening, increased the sugar for the shortcake to 1/4 cup and reduced the baking powder to 2 teaspoons. When whipping fresh whipped cream I always a little vanilla extract and confectioner sugar which helps stabilize the cream and prevents it from “falling”. Definitely will be making this again.

Very good if you are looking for a dessert that is not to sweet. I too used 1/4 c sugar and butter in this recipe. baked in muffin pan for 20 minutes. Makes six nice size shortcakes.