Individual Strawberry Shortcakes

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Made this for tonight's dessert. Everyone loved it! It was a nice somewhat light dessert. I also took the liberty to make Food Network's "Really Vanilly Whipped Cream". Much better than any store bought stuff. :

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This recipe is so rich!!

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These came out so delicious and tasty. I especially loved the way the sugar came out on top of each muffin, a delightful finishing touch. What a tasty treat, thank you! :

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Yum! I made these over the 4th of July weekend with my sons. They love to cook/bake. These are easy to pull together. I used skim milk instead of half and half, because that's all I had and they were still delicious. It was super muggy, so I needed to add extra flour after adding the milk, but they still came out soft and fluffy. We will be making these again.

We also added some blueberries to the strawberry mixture so we could have our "Red, White & Blue" dessert!

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This recipe was absolutely *perfect*! I wanted to make shortcakes the way my mom did when I was little, and these were even better than hers! Maybe it was the full stick of butter... :D

I followed the ingredients/directions to the letter, with the exception of substituting whole milk for half-and-half (I didn't have any and I opted to use a pastry blender rather than the food processor. The shortcakes turned out perfectly -- they were light, tender, everything they should have been and more!

If you have trouble getting biscuits to rise, when you add your liquid to the bowl, stir it exactly 10 times -- no more, no less. Gently form it into a ball before turning it out onto the counter top and only fold/knead it a few times (five or less. This method has never let me down -- my biscuits are never dense, tough, or squatty. Enjoy!!

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Delicious recipe!!! I just took them out of the oven and tried a small piece, and WOW!!! I used heavy whipping cream instead of half and half, and this makes the best shortcake I've ever had, no offense to my mom! haha I highly recommend this recipe to anyone who has a craving for strawberry shortcake. Paula won't let you down! :

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Yummy! I gave them only 4 stars because mine did not rise for some reason...not sure if that's my fault, though, it may be...I used 1 cup of whole wheat pastry flour plus 1 cup white flour and heavy cream instead of 1/2 and 1/2. The taste is really good, though, so I don't mind that they didn't rise so much. Hopefully they will last for tomorrow's dinner and not get soggy. I'm glad I made a double batch for the 14 people we're expecting...if I had planned on cutting the shortcakes in half, it definitely wouldn't have been enough with 1 batch given that they are kind of flat. At any rate, I will definitely try this recipe again - as written - to see if that makes a difference. The taste and texture remind me of shortbread.

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Amazing strawberry shortcakes! Made it for a friend's birthday and were a hit.
Instead of cutting them up as a biscuit I put them in a muffin tray and made cupcakes, it worked excellent. Also instead of store bought whipped cream I used the one from Mary Nolan's Strawberry Shortcake. Love it!

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This recipe was amazing and easy to make!!! I just made it for my family, and they loved it!!! I will definitely make this recipe again and again.

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I'm sorry to disagree with everyone but I thought these shortcakes were awful. I tried them 3 times and they were awful 3 times. I remember the shortcake my mother used to make (perhaps I am spoiled and it was delicious. I finally found the recipe. The differences are: Heat the over to 450 and bake for 15 -18 minutes. Use only 2 tbsp of sugar, 3 tsp of baking powder and add 1 beaten egg. Otherwise, except for brushing on the cream, the recipe is the same. You can either bake this in an 8" pan as a cake or individually. It is light, fluffy, mildly sweet and very, very tender and light. As apposed to Paula's recipe that is tough as old shoe leather...and NO I did not overwork the dough. I just did not like this recipe at all. I'm delighted I found my mother's old recipe. In fact, I'm making it again now.