Strawberry Shortcake

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This is absolutely delicious. I used Gluten Free Pantry's All Purpose GF Flour and the cake turned out great, even as the eggs never got very thick after 20 minutes of beating. I had them at room temp for at least 45 minutes before beating them...not sure why they never thickened up. I also reduced the sugar as per others' suggestions and it was still plenty sweet. I agree with one reviewer who said the cake tasted "eggy," but it didn't bother me; I kinda like it that way (maybe because I beat them for so long?. I used Cointreau and fresh-squeezed OJ and it makes such a delicious syrup. You could easily just use OJ if serving to children. I didn't have confectioner's sugar, so I used regular sugar and it dissolved just fine. I also only used about 2 Tbsp. of sugar. This is the flavor of spring! [BTW, I had it for breakfast again this morning; it kept well overnight and didn't get soggy.]

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Reduced sugar to 1/3 cup, as I don't like oversweetened fruit and because we used freshly picked strawberries with their own wonderful flavor. The orange liquer was a wonderful addition. Made my own homemade cream, sweetened with only a few tablespoons of confectioner's sugar and a tsp of vanilla extract. A real hit with our company.

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Perfect summer dessert. Quick,easy and beautiful. I used a favorite recipe for pound cake for the base. The presentation in the glass bowl is beautiful. Mixing the strawberries with with Grand Marnier is the bomb! I may have used a little less sugar in my strawberries because they were ripe. Definitely a repeat and company worthy.

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LOVED this cake! i took out the orange zest the second time i made it. i tasted to much citrus the first time. it might have been because i used orange juice though?. i dont know but i took a peice to work for my lunch and ended up having to make a whole cake for everyone because they kept coming up to me talking about how it looked so good. a girl even PAID me to make one for her!

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Delish but WAY too much sugar and I LOVE sugar. I cut the sugar in the cake by 1/3 a cup, took away a cup of sugar from the strawberries and deleted the sugar all but one tablespoon from the whipping cream and it was perfect. I can't imagine eating it though with all the sugar left in. Used orange juice instead of orange liquor since we serving it to kids but that was fine as well.

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Early spring party -- only dessert to 'disappear' in five minutes. Excellent presentation. The whipped cream is personally too sweet when you take into account the sugar in the cake and the liqueur in the strawberries and cake! Suggest making the heavy cream al naturale. Topped the presentation with fresh fantailed strawberries and mint leaves. It's important that the eggs and milk ARE AT ROOM TEMPERATURE, if they aren't you are beating the egg/sugar mixture for a long time until it warms up. LOVE the cake -- it is an excellent base for any fruit/whipping cream combo.

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Very good recipe!!! If you don't have enough time or would like to make it easier then I use Betty Crocker Angel Food Cake mix instead of making the short cake. Once it is out of the oven and slightly cooled then I flip the cake over and cut it into cubes then return it to the original pan and when ready to prepare it I drizzle the orange liquer over the cake. After it settles I add the strawberry topping and dollup the whip cream over the cake.

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Loved this recipe - the cake is excellent!

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Very very good and impressive dessert. I didn't have time to make the cake so I bought a pound cake (I like pound cake better than angel food cake. I think the pound cake added even more flavor. I did use less sugar and it was perfect. It's a must to have the homemade whipped cream - Will make this again and again.

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This is a great receipe. I use fresh squeezed orange juice instead of the liquer since I have small children. A favorite of my husbands.