This was so delicious!! I loved what the egg whites and sugar did for the cake! I made my own whipped cream and cut back on some of the sugar (only used 1/4 cup with the strawberries and 1/8 for the top of the dough) and it was delicious! I also substituted cinnamon for nutmeg, since I didn't have any. Will definitely make again!
This was the most delicious Strawberry Shortcake I have ever made. My 54 year old son requested strawberry for Valentine's dinner. I supprised him with this recipe. Being a home cook chef, he gave it high ratings. The cake was crispy yet tender. It lent itself to the juices of the strawberries. I made chocolate covered strawberries dipped in finely chopped pecans and decorated the top of the cake with them. Of course I had whipped on the top for a bed for them. The center was uncovered to show the strawberries. I will use this cake recipies for all my fruit shortcakes.
so easy and delicious the whipped egg whites add a special touch.
omg its soooooooo good! will make again
I made some modifications as I went. I cut the sugar as many other reviews suggested. I added cinnamon along with the nutmeg. I also added vanilla extract to the cake (what cake doesn't have that?!). I then baked some strawberries IN the cake under the egg white fluff. The cake itself came out a touch dry, but with cool whip it is great.
I made this tonight and was disappointed in the taste and the dryness of the cake. If I ever try it again I will try it with self rising flour the baking powder made it taste bitter. It looked beautiful though.
wanted to love it but the cake part was just too dry for me... hubby and kid also weren't fans and mostly ate around the cake. maybe i screwed sumthin up as I've only made it once but just wasn't a hit for us
I thought I would never make shortcake crust again until I discovered this recipe! Growing up on Bisquick shortcake,I was never crazy about because it always tasted dry and bland.As an adult I started making strawberry shortcake using angel food cake or making a butter pound cake.I am sure glad I decided to give this shortcake recipe a try! I used full whipping cream to replace the milk in the dough because that's all I had,and I used a pinch of pumpkin pie spice to replace the nutmeg, as I couldn't find nutmeg in my kitchen cabinets.I agree with another reviewer,and I think the shortcake tastes like shortbread and it literally melts in your mouth with each bite. Yum! I plan on utilizing this recipe for other goodies,like cinnamon sugar bites and scones.
Really good flavour! I made my own whipped cream and it went perfectly with the strawberries. For those saying the cake itself was too dry; this recipe is for a traditional shortcake which is meant to be overall dry. If you want one resembling more like a regular cake this isn t the recipe for you. However the flavour of this cake was fantastic. Will make again.
