This is the only shortcake recipe that surpassed my all-time favorite Old Fashioned Shortcake recipe from The Farmhouse Cookbook. I love the less sweet biscuity style. It's also a great 4th of July recipe done with a red, white and blue mix of blueberries and strawberries with whipped cream.
naiadiver Posted: 04/04/10
Renee86 Posted: 04/15/09
I made this for my boyfriend & company & it was a huge hit! Instead of making one large one, I split the dough into 4 & made individual ones. Also, I drizzled juice from the strawberries on the bottom layer of the cookie before starting the layers. It turned out really good & I will be making it a lot this summer!!
lovetocookinky Posted: 05/23/10
This recipe is wonderful. The shortcake has the perfet texture, alittle crunch on the outside and light fluffy inside, with fresh picked/homegrown (not store bought) strawberries...yum!!
heathergrll Posted: 06/04/11
Absolutely 5 stars! Instead of splitting the cake in half, I simply served it in wedges with the strawberries and whipped cream (as I remember from my childhood)... one note though- I had to bake an additional 5 minutes to get the perfect golden brown top. Enjoy!
quinns16 Posted: 08/14/12
So, so yummy! They were tender and flakey and the lemon zest adds the perfect brightness and freshness to the biscuit. I made 8 individual biscuits and baked them for about 12 minutes instead of 15. The egg wash on top really adds a perfectly crunchy crust on the outside! This is a keeper!
rstarrlemaitre Posted: 07/01/12
This shortcake is amazing. The yummiest biscuit I've ever made - fluffy and light in the middle, and the wonderful crunch of turbinado on top, and a filling of heaps of whipped cream and fresh strawberries. Even my husband - who has no sweet tooth - loved this!
Wickerpuds Posted: 06/09/12
Considering that the only shortcakes I've ever eaten were the little sponges you can buy in the produce section of nearly any store it didn't take much to top that. But, this was absolutely delicious! I can't wait to eat this again...even considering trying it as a biscuit using less sugar. The texture is so light!
Foodie25 Posted: 08/02/13
Loved this shortcake! Had to use up a half flat of strawberries and found this recipe. I couldn't be more pleased with the outcome. It was a breeze to make. I did alter it a tad...I subbed a 1/2 c. Almond meal for the flour to to boost the nutrient value. It didn't come out crumbly but more like a cake, which was ok. Plan on making it again this weekend.