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Strawberry Shortcakes Recipe

Strawberry Shortcakes

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on July 28, 2012

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    This recipe is Fantastic.... for those who said they didn't rise... check your Baking powder... mine rose perfectly.... I doubled the butter though.... worked it all with my hands/fingers, patted them out to around 1/2 to 3/4 in and cut in triangles..... the lemon zest adds wonderful flavor and the buttermilk and almonds on top.... yummy..... I used whipped topping: 1 cp heavy whipping cream with 1/4 cp powerderd sugar... do NOT overwhip! BTW, I just took a batch of these out of the oven... gonna eat one shorty with summertime strawberries. Best shortcake receipe EVER. Thanks! (I doubled when having Company over

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  • on July 12, 2011

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    It was totally fantastic.The first time i saw it i thought ''wait could this be healthy'' so i tried and WOW i tasted a world of treats like ice-cream.You should try this.P.s. I lost weight on this![seriously]

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  • on July 10, 2011

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    I didn't like this much. I would call the shortcake more of a sweet biscuit. It didn't come out cake-like at all. I didn't have greek yogurt so I used regular yogurt. Maybe that's where I missed out. I didn't have whipped cream but I think that might have helped. One other person said that they made these for breakfast. That's not a bad idea at all. These weren't bad, they just weren't the dessert I was looking for.

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  • on June 29, 2011

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    Seriously delicious! I don't cook a whole lot and this was pretty easy to make. I added more flower to the shortcake and it rose quite a bit in the oven, so they were easy to split. Everything was awesome and I accidentally added the orange and lemon zest to the cakes, but I think it made it taste even better. Loved it!!

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  • on April 28, 2011

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    The shortcake wedges were tasty--crunchy outside, tender inside--but didn't rise much, so they were hard to split.

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  • on May 19, 2010

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    Most amazing shortcake recipe ever! So tender and wonderful with the strawberry sauce. I wouldn't put as much orange zest into the strawberry mix...overpowered the strawberry flavor and made it too bitter. Maybe just 1/2 teaspoon or just omit it completely.

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  • on May 03, 2010

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    I prefer a crisper shortcake, so I found this moist, softer shortcake disappointing. Couldn't be easier to make and the flavor of the shortcake was nice. I would skip the orange zest in the macerated strawberries--I found it bitter and overpowering.

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  • on April 03, 2010

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    i thought it would rise a bit in the oven but it did not. the taste and texture were still really good. the lemon in the shortcake and orange in the strawberries is subtle but sooo good.

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  • on February 22, 2010

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    I was looking for a good shortcake recipe. And I'm so glad I tried this recipe. It had the right texture and sweetness. Enough to absorb the straberry juices and whip cream. I'm definitely going to make this again but doubling the ingredients next time, because it was gone so quick.

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  • on October 30, 2009

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    I made these for breakfast and they turned out deliciouse! I used half a cup of whole wheat four instead of all purpose flour, and I did not have any fresh lemons so I used half a teaspoon of lemon juice. They turned out light and fluffy, much like a sweet biscuit. The recipie calls for using your hands to mix the wet ingredients into the dry but use a rubber spatula because the dough is Very sticky. Next time I will try them with almond extract, but they were great how they were. I would highly recommend this treat for desert or breakfast. It is a simple and deliciouse recipie!

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