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To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.

Source: Everyday Food, May/June 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.

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  • laurielulu
    23 MAY, 2014
    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.
    Reply
  • Cobbie
    15 JUN, 2013
    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.
    Reply
  • Jv5
    1 JUN, 2013
    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!
    Reply
  • christa2
    16 MAY, 2012
    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.
    Reply
  • CamiDee
    4 APR, 2009
    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!!
    Reply
  • MightyMom
    29 JUN, 2008
    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.
    Reply
  • moms3angels
    15 MAY, 2008
    great recipe! i've made this twice and my family loves it!
    Reply

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