Diner-Style Strawberry Shortcake

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Awesome Cake! Perfect frosting-just the right amount of sweetness. Only complaint is not enought strawberries but I know how to fix that next time. And there will definitely be a next time!

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Followed the directions exactly. The cake was rubbery and the whipped-cream icing wouldn't stay put. I wish I would have used the same ingredients to make an ordinary strawberry short cake.

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I am new to baking but this recipe was east to follow and make. The only problem I ran into was the gelatin it did not turn out right so I left it out of the topping. The cake was a big hit for my family and did not last very long, today they asked if I can make some more :

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Made this cake a day in advance and was not initially impressed. The first bite blows you away! It's light, fresh and declicious! I will be making this often, with practice I'm hoping the frosting will come out like Heather's from Katy, TX (lump free. I've made whip cream frosting before just not with the gelitan step so at this step I tried to smooth it as best as possible. My family I made it for loved it!...and that's what matters.

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I made this cake for the first time for my husband's birthday and it received RAVE reviews! The cake in the recipe is delicious, but this also works well with poundcake or a more dense yellow cake. After a few times making this, I was finally able to make the Whipped Cream Frosting with out any lumps. It is definately a great cake for summer entertaining!

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This was awful. The cake was thin and custardy tasting. The frosting didn't hold together. I will not even try to make this again!

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I decided to make this cake because I love strawberry shortcake,from layering entenmanns loaf cake and whipped topping with strawberries,to strawberry shortcake ice cream and bars. But for some reason this cake was not all that for me. The cake came out pretty dense,kinda super spongy firm instead of spongy fluffy. I dont know,maybe I mixed everything wrong or didnt sift the dry ingredients as much,but definetely not as I expected. i will just keep buying my favorite strawberry and whipped cream frosting cake from Fortunato's,a fabulous italian bakery in Williamsburg, Brooklyn.

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I followed the directions exactly and the cakes were delicious but the icing was did not turn out right and made a big runny mess :(

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This is the best strawberry shortcake I've ever had. I substituted all purpose flour but reduced the amount by 3 TBSP. Perfect. The cake is just SO good. The only thing that would make this better would be to add a strawberry gel layer in with the actual strawberries. Definitely put a lot of berries and filling in. Makes it that much better. I thought the lemon would be overkill when i tasted the batter, but once it cooked, it was more subtle and just so delicious. A great balance of flavors. I did a straight whipped cream filling/topping instead as well since as a vegetarian i don't use gelatin. It worked well, didn't slide at all, even in the fridge overnight.

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I made this cake for dinner with the in-laws and everyone raved about how wonderful it was. The cake came out with a really nice texture, similar to regular strawberry shortcakes but a little more dense. The only down side is when they tell you to make sure the geletin is tepid, they meant it! Just when I thought everything was the right temperature, I started to fold in the 1/2 cup of the whipped cream, and it immediately lumped. I added the rest and there were little lumps all over. The upside was it still tasted great and the geletin still did what it was supposed to do (keep the whipping cream from sliding right off the cake. To cover up the lumps, I took my frosting knife and tapped the flat edge all over the cake to give it that rustic look, no one even saw the lumps! As an added treat I topped each serving with a mixture of fresh blueberries, raspberries, strawberries, and blackberries, sugar and lemon zest! Oh so good!