Strawberry-Lemon Shortcakes

  • KellyDiff Posted: 06/02/12
    Worthy of a Special Occasion
    Philadelphia, PA

    I don't know where I went wrong - I made the cakes, and, at 425 deg for 22 minutes, they were scorched! I made them a second time, lowering temp to 350 and cooked only for about 15 min. and they came out right, although still fairly flat. Still pretty tasty, but needs improvement.

  • clintjosie Posted: 04/18/12
    Worthy of a Special Occasion

    The "cakes" on this recipe are sooo good. I made the recipe exactly, with the exception of the turbinado sugar. I forgot to get it at the store. I just used a little sprinkle of brown sugar instead. I don't even know if it needed it, the lemon and buttermilk give these a ton of flavor. They were surprisingly sweet for having only 1/4 cup sugar. I doubled the recipe because I was making them for my family of five and my neighbor's family of four, I didn't know if they would be super teeny. The original recipe would have been fine, it actually makes a pretty generous portion. I do a ton of cooking and baking and the cakes on this recipe just made my "go to" list, the possibilites are endless.

  • cookfromIL Posted: 04/26/12
    Worthy of a Special Occasion

    Quite good. You need more berries to serve 10. Suggestion: put grated lemon peel into sugar ahead of time (combine the sugar for the shortcakes and the berries). Then, instead of lemon juice with the berries, replace with a couple teaspoons of good, aged balsamic vinegar.

  • momtoze Posted: 06/17/12
    Worthy of a Special Occasion

    These were perfect with freshly picked Michigan berries, yum!

  • Maryc26 Posted: 03/22/14
    Worthy of a Special Occasion

    This recipe was not good. I don't know what went wrong, but they were not very sweet or fluffy. Almost burned at that temp and time but caught them browning by 15 mins. Will not try again.


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