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.
KellyDiff Posted: 06/02/12Philadelphia, PA
clintjosie Posted: 04/18/12
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
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
These were perfect with freshly picked Michigan berries, yum!