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.
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!