If you have a minute to spare, swap the vanilla extract for a vanilla bean. Split the bean lengthwise, scrape half of the seeds into the shortcake recipe, and whip the remaining half into the yogurt cream. It will add an extra level of flavor-packed intensity to the recipe.
Like some of the other reviewers, I was a little disappointed that these came out so flat. I also thought there was just a bit too much salt. I much prefer the Cooking Light recipe Pound Cake with Strawberry Glaze (March 2013). So I will stick with that one.
I made these for Easter dessert and they got rave reviews by everyone in the family! I was a little worried that they'd be too sweet but they turned out to have just the right pop of sugar and the yogurt whipped cream -- though not as fluffy as I thought it'd turn out to be -- was incredibly delicious! Bonus points for being very easy and quick to whip up. The perfect spring or summer dessert.
I followed the recipe directions with one exception. I didn't have fresh buttermilk so I used powdered buttermilk and water to equal 1 1/4 cups liquid buttermilk as called for in the recipe. As stated in the recipe, the batter was very wet. My shortcakes did not look anything like those pictured in the recipe makeover article...they were pretty flat. Also, I found them to be bland.