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Strawberry Shortcake Recipe

Strawberry Shortcake

Recipe courtesy Mary Nolan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (111)

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Average Rating:

Total Reviews: 111

Showing 71-80 of 111

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  • on April 23, 2011

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    The directions for the strawberries was out of this world - absolutely fantastic! The perfect tenderness, a bit softer than firm, but not at all soggy, and the perfect sweetness. My beef is with the shortcake - after adding the heavy cream, I checked the recipe because I thought I was mistaken - it was drier than pie crust dough, and turned out dry and flaky and dense. I will use the strawberry bit again, but find a different shortcake recipe.

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  • on April 22, 2011

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    Wow! Didn't think it would be that good because it was so simple, but my husband and our friends thought it was some of the best shortcake they had ever had! This is a keeper for sure!

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  • on April 14, 2011

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    Fabulous, decadent and super-easy dessert. I marinated the strawberries in Butterscotch Schnapps...wow. Only problem is that you actually DO need to grease the pan...though the recipe specifically says ungreased, my experience involved scraping the bottom of the dish off with a spatula....so, first time out it wasn't pretty, but it was tasty!

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  • on April 12, 2011

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    Amazing! The shortcake was soft, biscuit-like and not very sweet, so it went perfectly with the fresh whipped cream and berries. I mixed in blueberries with the strawberries and only added 2 tablespoons of sugar to the berries and they had the perfect amount of sweetness (after sitting in the fridge for about 45 minutes. Other then that, I followed the recipe exactly and it turned out great. I've made it 3 times in the last 2 weeks for various occasions and everyone has loved it.

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  • on April 05, 2011

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    This recipe was made on a rainy Tuesday evening. My family and I LOVED it. It was so rich and very filling. This is the ULTIMATE shortcake.

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  • on April 04, 2011

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    I followed the recipe exactly and it came out perfect! The cake has a great texture, light and moist with just a little crispness to the top and sides, not too sweet and not too biscuit-like. The addition of the lemon zest to the whipped cream makes this dessert different and delicious! It's also so fast and easy...definitely worth making!

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  • on April 02, 2011

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    Great recipe! The added lemon zest is the chic little twist on a classic. The addage "less is more" is soooooooo true. Simple, delicious and the little lemon zing rounds the taste buds. My family enjoyed it and I am a seasoned cook and baker. You will certainly enjoy it also. Thanks!

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  • on March 27, 2011

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    Delicious.... I made 6 individual biscuits with the dough instead of 1 cake. Will definitely make again

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  • on March 27, 2011

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    GRRRRRRRR. Horrible reults.

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  • on March 23, 2011

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    GREAT, but we like a lot more juice with the strawberries. Solution: 1 or 2 boxes (yes boxes frozen strawberries, thawed and blended in a blender. (Frozen strawberries in the bag are not sweetened. Add fresh sliced strawberries to the blended strawberry juice and YUMMY, everyone's happy! EASIER BISCUITS: Use the recipe on the BISQUICK box (or Bisquick Lite and add 1 teaspoon vanilla. I also add blueberries and blackberries to the strawberries and it's BERRY SHORTCAKE. Use Redi-whip or vanilla ice cream if you're in a time crunch.

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