Strawberry Shortcake

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Really easy and impressive recipe. Only added vanilla and sugar to cream before whipping, everything else as stated. Cooking time was longer than listed, needed about another 10 minutes, but I have a convection oven and find that cooking times usually need to be increased. Kids said it was better than their fave Cheesecake Factory Strawberry Shortcake! This could be made in 30-45 minutes to really impress last minute company!

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I have no idea why this is an Intermediate recipe, it really is extremely easy to make and so very good. I did add an extra tbsp of sugar to the batter. Delicious!

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Extremely easy to make, I added 1tbsp. of sugar to the mix, and I left out the lemon zest. Best shortcake I have ever had!

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So quick & easy! I love this for the shortcakes. I've been making with peaches :

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Pretty easy to make. I did mines a little diff than the recipe. Instead of flour I used pastry flour(cake flour and instead of using heavy cream I used buttermilk. It did stick to the pan after it cooled so instead of trying to get it out the pan I used a round cookie cutter and cut out 5 all together which everybody had they own mini strawberry shortcake. It came out to be very pretty but the cake lacked sweetness. I loved the way I did it but next time I'll follow the recipe.

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This is a delicious summer treat. I think you could also make it into a blueberry shortcake.
I didn't use as much sugar as the recipe called for & omitted the lemon zest from the whipped cream. Before I baked the shortcake, I sprinkled brown sugar on the top.
The shortcake could be eaten by itself...it's that delicious!

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I was somewhat disappointed! When I took it out of the oven and tried to turn it out, it wouldn't budge, even after cutting along the sides to try and loosen it. The recipe didn't state to let it sit in the pan and cool? Also, I too used buttermilk as I had no heavy cream...would that have caused it to stick?

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This is a really great dessert. Not only does it taste wonderful, it is super easy to make. I've made it a bunch of times for the family and taken it to dinners at friends houses, and its always a hit!

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Very nice, tender, soft crumb on the cake. I found I like a sweeter cake and increased the sugar to 5 Tbsp. I also needed an extra 5 minutes in my oven and had to let the cake cool in the pan completely before turning it out. It is a keeper for me!

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Turned out wonderful. I used cake flour and buttermilk instead of heavy cream. The cake was very fluffy and moist.