Strawberry Shortcake

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Phenominal!! Best I've ever had. I used fresh picked strawberries and raspberries. It was amazing and so good!

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I TOTALLY agreed with the others who said this was the BEST shortcake I've ever tasted! And my husband agreed! After reading the other reviews, I also added about 1 1/2 T. more sugar to the batter than was called for. And, after reading that someone put the lemon zest into the batter by mistake, I decided I would do that as well - it made for a very subtle lemony taste to the shortcake, which was delicious! I forgot to add the salt to the batter but it turned out just fine and I didn't miss it! And don't forget to add the lemon zest to the whipped cream - it makes it yummy! I too used confectioners sugar instead of regular sugar for the whipped cream (I've always done that!

I also made them into biscuits instead of one cake. I did grease the cookie sheet just a little and I made 12 biscuits and baked them for 12 minutes.

But - this is a keeper and I highly suggest you try this if you're looking for an easy, yet fantastic biscuit!!!

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AMAZING! This was absolutely wonderful! After reading other reviews, I added a couple of tablespoons more sugar since I like my desserts sweet. I also misread and added the lemon zest to the shortcake batter (I also added some to the whipped cream as directed and that just made this a standout dish. I got all kind of rave reviews from my guests for this, and I have to admit, it was out of this world delicious with ripe strawberries and fresh whipped cream! This definitely goes on my roster of easy yet fabulous signature desserts.

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This was the absolute BEST shortcake I've ever made!! It turned out moist and so yummy!!! This is a definite keeper. :-

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This is an absolutely perfect recipe for a subtly sweet and refreshing dessert. I'm going to try it with a wee bit more sugar next time for the sake of my sweet tooth.

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The shortcake recipe is perfect! I cut it in half to prevent left over's (which usually end up in my trash bin. After tasting it, I wish I had made the full recipe. The cake is light, slightly sweet, slightly salty and crispy on the bottom. I baked mine in a clear glass 8" pie shell and it came out perfect. Absolutely will be a go to in the summer with fresh Oregon strawberries!

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Hi, I really liked the recipe. I added a spoon and a half more of sugar to the doug and I think I might add a BIT more next time to make it tastier. I also had to add a touch of milk to make the doug easier to put in the pan. It was perfectly cooked and nice. I could have eaten it alone. But I thought that the cake should have sat for a few hours in order to make the whipped cream and the berries get the cake to be more melt in your mouth. I wanted the textures to blend a bit more (maybe because I'm used to spongey cakes. The lemon zest in the frosting was a nice touch and I'll add even more next time.

I ate a slice that was about 6 hours old (sitting in the fridge and it was much better than the one we ate right after putting the cream on top. 4 stars. I'm going to tweak it to make it a 5 star.

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The biscuit was bland. Everything else was great.

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My first time making this and it came out perfect! Followed the reviews and addec one more tablespoon of sugar. I also did 1lb of strawberries and 1/2lb blueberries.

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This is fast, easy and so good! After reading the reviews I also added an extra tablespoon of sugar to the biscuit recipe and it was perfect- it is still subtle and biscuit-y. Also as recommended by other reviewers I put the dough in rustic little round shapes on my cookie sheet. Mine took just 12 minutes to cook. Peek at the bottoms- they should have a golden/light brown appearance.
Years ago I worked at American Festival Cafe next to the ice skating rink at NY's Rockefeller Center- and these are just like those :-