Very good and moist. BUT, 425 is too high. After 14 minutes, the shortcakes had very dark brown, hard edges. I lowered the temp to about 410 for the second batch, and did not sprinkle sugar on top. Pulled it out after 16 minutes, and it was much better.
Comments and Reviews 1-2 of 2
CMGarner Posted: 07/24/09
steponme Posted: 05/28/10
These were the best texture and tasting shortcakes that I've ever had. I will never make regular shortcakes again. I sliced a shortcake in half spooned the 2 halves with sliced, sugared strawberries; whipped cream and a little honey drizzled on top (the honey was my daughter's idea) delish!