Strawberry-Lemon Shortcakes

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.

These were perfect with freshly picked Michigan berries, yum!

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.

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.

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.