When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.
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Rating: 5 stars
This is delicious! I recommend watching the excellent video as she adds some touches (like a bit of salt to the berry mix) and using a food processor made the crumbly cakes easier to make.
I found they really fall apart, so I sort of just measure them out and gently press them together.
The cake part is so good, it almost overshadows the berries! Made this for a friend at work for her birthday, she is most particular, and loved it!
Rating: 5 stars
This is the best shortcake ever! I love the scone/bisquit texture of the shortcake. Crumbly, and not too sweet. I do make them a bit smaller, a half cup makes a very large shortcake. I also use athe bit less sugar in htethe strawberries. I've made this several times and everyone raves!
Rating: 2 stars
I made this today and was disappointed. I thought there was too much baking powder that made the cake slightly bitter. The dough also spread a lot during baking. I spaced them 1 1/2" apart and while baking the we're running into each other.
I also appreciate a more tailored and sophisticated presentation. I like clean lined edges ( as in a biscuit or scone) and a shiny or augmented top.
It was a quick and simple recipe.
I made a double batch for a foodie friend's birthday - going up against two professionally prepared cakes - and got rave reviews! I baked the biscuits a tad too long so they came out more like a scone than the intended shortcake. The host enjoyed the leftovers as toasted breakfast scones for a few days after the party. Exceptional.
This is a great shortcake recipe! I love that it's made in the food processor and no rolling or cutting is required. I greased the 1/2 cup measure and the dough came out easily with a gentle coax with a knife. I was able to get 10 good sized shortcakes from this recipe. This is definitely a keeper!
We loved the shortcake, light, delicate and nicely browned. I did make them smaller too and by hand - it was too hard to get them out of the measuring cup. I also used less sugar on the strawberries, they were sweet enough.
The best recipe for strawberry shortcake! Everybody raves about it. I like to make the biscuits smaller though. I make them 1/4-1/3 cup rather than 1/2 cup. Enjoy!!
The shortcake was way too sweet--the sugar in it overwhelmed the biscuit. I am going to find a more biscuit-like shortcake. I only added 1/4 cup sugar to the berries and it was plenty of sugar.
great recipe! i've made this twice and my family loves it!