Strawberry Shortcake

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I've made this a couple of times and it is delicious and easy. Shortcake is not supposed to be sweet. Add extra sugar if you like sweeter cake. The lemon zest in the whip cream adds wonderful depth of flavor and makes this recipe extra special. Don't leave it out. Yummy!

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It was ok. Based on the earlier reviews, I added 1 tbs of butter (probably needed 2 and a little extra sugar & a little vanilla. I also did not use heavy cream - too many people with cholesterol issues in our house. The texture was great - just kind of bland tasting - even after the above changes. I might make one more time and add a little more sugar & vanilla and see. Not bad, just not great.

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Delicious! I got nervous reading some of the reviews, so I ended up cutting in 6 tablespoons of butter and adding 2-3 tablespoons of sugar. I opted for skim milk instead of the heavy cream since I didn't have enough for the recipe and whipped cream to go on top. It ended up being light, fluffy, and delicious. A hit in my house!

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Wow, it is GOOD! It's going on my list of keepers! Did taste the baking powder and soda, but could easily be covered with vanilla.

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The shortcake makes or breaks a recipe and I should have been leery when this had no butter at all, but yet said to put it in an ungreased pan. It was very difficult to get out and as one other reviewer said (but didn't read until after I made it that the shortcake has a very distinctive baking soda taste. No my favorite at all. The strawberries are basic to other recipes

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I followed the recipe exactly. I patted the dough into an 8 inch round cake pan and baked it for 25 minutes. It rose well and had good texture and crumb. However, I found it wasn't nearly sweet enough and the taste of baking soda came through really strongly. I am surprised no one else has mentioned it. I may try the recipe again using baking powder or use buttermilk instead of the cream to neutralize that baking soda flavor.

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First timer making strawberry shortcake. Good recipe. Did make a few changes based on the reviews. To the batter/ Added a pinch more baking soda, 1 tsp. of vanilla,1tbs. of Splenda, 2 tbs. more of heavy whipping cream and half cup of chocolate chips. Baked in 8x8 glass baking dish for about 20-22 minutes. To the whipping cream added a tsp. of vanilla and the lemon zest.
Everything turned out great, the shortbread had moistness and the right crumb texture. Boyfriend and I both went back for seconds. Easy recipe to use and still make a good impression on your family/guests. Only looks like you went thru a lot time and effort.
Will definitely use this recipe again.

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This is a very good and basic shortcake recipe. It's quite dense but doesn't taste too heavy. Overall we enjoyed it. :

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Sorry, this recipe didn't add up to being Best Shortcake Recipe! Very disappointing. Heavy, bland and tasteless. After reading some other reviews, it's amazing that it has gotten the high reviews it has gotten. I wasn't looking for something I had to 'remake' for it to come out right. Thank goodness I wasn't serving this to dinner guest. Neither my husband nor myself could eat more than a few bites. Expensive ingredients for the outcome. Won't go on my list of 'keepers'.

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YUM! Baked as individual biscuits on non stick pan and it was perfect!