The 7 Tbsp. sugar is the total for cake, berries, and cream. The flavor is fine, but I like more of a biscuit, too. Also, if you use the called for amount of cream in the cake, you have a batter that cannot be kneaded.
These strawberry shortcakes were good, but not amazing. I think the shortcakes were tasty, but perhaps a little too springy for my taste. I think I am discovering that I like strawberry shortcakes better with a more biscuity-type base. The recipe itself is easy to put together. I made it even easier by using standard, in the can whipped cream which does the job, but certainly not as tasty as I imagine it would taste whipping it up yourself.
Just wonder why the recipie calls for 7 T of sugar, then changes to 1/4 cup of sugar. There is a big discrepancy here.