Scrumptious Strawberry Shortcake

I was going to make my shortcake out of Bisquick but decided at the last minute to make these. They are the best I've ever had! I heeded the advice of others and omitted the cream of tartar. I cut back baking powder to only 3 tsp. thought 4 tsp. was too much. I gently pulled mixture together after cutting in butter, with my hands in mixing bowl and instead of rolling and cutting, I formed into 12 gently formed balls. Flattened top just slightly and sprinkled with coarse sugar carefully cuz it tends to want to roll of the top. Just lightly pat into top so it stays put. They were great! Taste a little bit like shortbread. Very tender. I always use more sugar in my strawberries to create more of a juice. For the viewer that was wondering why theirs came out flat, check the expiration date on your baking powder, it is usually found on the bottom of the can. It doesn't stay fresh that long, so that might have been the problem. Hope this helps. Thanks Sara, this was delish!

I WANTED TO MAKE A TRADITIONAL STACKED STRAWBERRY SHORTCAKE FOR A CROWD! I searched for a nice cream biscuit recipe, and this was the one I used. I was able to successfully double the biscuit recipe and bake in a 9-x-13 pan. I kneaded the dough right in the bowl and then pressed into the 9-x-13 pan. I forked the raw dough in the pan before baking. It took my oven about 35- to 40-minutes to be done. I cooled it about 10 minutes in the pan and then turned out on a rack to cool. I sliced the biscuit in half horizontally using a serrated knice and flipped it over on a serving platter using a thin cookie sheet like a giant spatula. I then slathered the warm biscuit with butter and then layered the fresh strawberries with their juice that I had sliced up the night before with a little sugar and lemon juice on top followed by fresh whipped cream, the next buttered biscuit and then another layer of strawberries and cream. Let it sit overnight in the frig, and it was delicious. Presented the large cake for the crowd, and they loved it. It sliced nicely into tall squares--some fell over, but it tasted incredible. Thanks.

These were wonderful!! My modifications included, 1) reduced amount of cream of tarter to only 1/8tsp(a pinch) 2) used food processor to cut in the butter 3) used 2% milk instead of heavy cream 4) added in 1-2 tsp vanilla extract 5) sprinkled tops with sugar before baking.

This is the best biscuit strawberry shortcake recipe I've tried. I took all the advice given...left out the cream of tartar and cut the baking powder down to 3...added 1/2 tsp of salt...brushed with cream and sprinkled with sugar...soaked the strawberries overnight...AND made real whipped cream. It turned out tender and sooo delicious...not too sweet and the taste resembled a tea biscuit. Could not have been better for me and my crowd.

Hands down the best shortcakes I've ever made! These shortcakes are flaky like a pie crust but soft and chewy like a biscuit. I prefer to add lemon extract with poppy seeds and to make 6 large rather than the 12 smaller ones. I also roll them in my hands and flatten on the cookie sheet and use half-and-half if I don't have the cream. I originally made this recipe following all ingredients to a T and it was delicious, my lemon version just sounded good one night. I also mixed in some fresh blueberries as they are good with lemon as well. Serve with homemade sweetened whipped cream and WOW! what a treat.

I needed a quick recipe for shortcake for a last minute dessert during the Memorial Day holiday. I read some of the reviews and decided to go with the opinion of those who did not use cream of tarter, and only 3 teaspoons of baking powder. As I mixed in the egg and cream, I decided to add a bit of vanilla to the dough, using one teaspoon. I liked how it came out. The shortcakes were good enough to eat alone, without any fruit or whipped topping!

It was INSANELY good. I halved the recipe and omitted the cream of tartar, per other reviews. Also, I only had 2% milk on hand (and didn't feel like going to the store) so I used that instead of cream, and I noticed no difference in the taste. They were divine, and I will DEFINITELY be making these again.

I was told (the first time that I made this) that it was the best shortcake that they had ever eaten! I am a cooking novice and after reading the reviews I tried this recipe. I eliminated the cream of tartar and cut the baking powder down to 3 and it was wonderful. I also made a strawberry glaze by putting the strawberries and 1/2 cup of sugar in a pot and boiled them for the glaze. Everyone thought they were wonderful. I made them again today. Yum!

I don't see how the last review could substitute applesauce for butter in a shortcake recipe and then be surprised at a poor result! I think this recipe is wonderful. I have always used the no cream of tartar version. Sometimes I use whole wheat flour (or half white and half ww) to improve the nutrition, and it is still great.

My dad says that this is just like his mother used to make for him when they lived in the south. Genuine thick, dense strawberry shortcake. Absolutely delicious. I don't know if I'll use the cream of tartar next time I make it; it did add a bit of an aftertaste. Not unpleasant, just unconventional. Still, the best shortcake I've had since I was in Maryland. Bravo!

After reading a TON of reviews and adding my own touch ....I compiled suggestions and came up with the following - which turned out beautifully... 3 C flour, 3/4c sugar, 4 tsp baking powder, 1/2 tsp salt, 1/8 tsp cream of tarter and 1 tsp vanilla - mix dry - shave 1 c frozen butter into mix. Mix together 1 beaten egg with 1 1/4 c heavy cream and pour into dry mix. Knead on floured surface for two mins. Roll out to about 1/2" thick and cut into circles (I used a large glass). Place your circles in a buttered pan, brush with heavy cream, sprinkle with generous amt of sugar and bake at 350 for 20 mins. Remove from pan to cooling rack immediatley so that the bottoms do not burn. I used a strawberry glaze recipe with the strawberrys and mixed 1 c sugar + 1 tsp almond extract with a large carton of heavy whipping cream. Family can not stop eating!

I just did not like this recipe. I was expecting a more buttery, sweet shortcake. This was very dry, and I thought it had a bit of a bizarre aftertaste (maybe from the cream of tartar). I won't use this recipe again.

This IS strawberry shortcake and shouldn't be compared to putting strawberries on biscuits or pound cake. Shortcake means it has a lot of shortening; the crumb is between biscuits and pie crust. Be sure to split the shortcake, not stack two together. Also let the berries rest a few hours after sugaring to develop juice.

YUMMY!!!!! I have always liked strawberry shortcakes on biscuits, but my husband doesn't agree; I figured I'd give these a whirl to see how they worked for the both of us. Amazing! I halved the recipe but still used one whole egg. Only used a pinch of cream of tartar and added vanilla extract and a few drops of almond extract. It came out like a biscuit/cake/pie crust hybrid; Flaky yet moist and slightly crumbly with a hint of sweetness. I rolled the dough into balls and flattened them but they spread a little too much during baking. I think I will try making them in Texas muffin tins next time to keep the size. Also, I slice the strawberries and stir with the sugar many hours in advance to encourage the sugar to draw out the liquid in the berries, creating a light syrup. And since the recipe calls for heavy cream, whip some up to add fresh whipped cream to the fresh shortcakes!

This recipe is awesome! When I halved the shortcakes, I put a scoop of icecream, strawberries(and juice), and topped the upperhalf w/ whip cream, yummy!

This was amazing - omitted cream of tartar based on reviews and the cakes were fabulous. Served with strawberries and blueberries that were marinated in sugar and balsalmic, and did homemade whipped cream with a little sugar and almond extract. Divine dessert and the leftover cakes were great for breakfast with jam and butter the next morning!

These were GREAT... I did not have Heavy Cream on hand so I used 2% milk and added a bit of salt and they were awesome.

I made mine bigger than the recipe called for and did not add the cream of tartar as recommended by other members. The result was delicious and huge buttery and flaky shortcakes.

I made the recipe exactly as written and loved it, as did all my family and friends I shared it with. I like the flavor of the cream of tartar. This is great if you like a not-too-sweet, dense cake, the perfect background to fresh berries and homemade whipped cream.

Absolutely the best shortcake we have tried from this site. Perfect in everyone's opinion. The only change I made was to back down the cream of tartar to about 1/8 teaspoon. Texture reminds me of a very tender shortbread/biscuit combo that is not overly sweet and really lets the fresh berries shine. Still delicious the next day. Cant wait to try it with various fresh berries/fruit this summer. Thanks for sharing!

This was a very good recipe, although I also left out the cream of tartar and one tsp of baking powder. This was a very good dessert, a little too cakey, but I still prefer my strawberry shortcake the old fashioned way with just a sweetened biscuit dough.

I made this with the other reviewers suggestions (cut out the cream of tartar and reduce the baking powder) and I also added some lemon extract...I think this gave it a very refreshing taste. I also made 12 individual shortcakes (roll them in balls and flatten them slightly) and it turned out great! So easy to make and looks like you spent more time on it than you really did. Will definitely make this again!

This was the first time I tried making strawberry shortcake, and followed the advice of others, about not using the cream of tartar and using only 3 tsp baking powder. I also used applesauce instead of butter for the recipe. I was disappointed with the results however, it tasted like sweet bread with a strawberry filling.

I used this recipe for my daughter's 3rd Birthday party because of the whole Strawberry Shortcake theme. The guests loved it!!! It was almost gone when I got a little bite. It was a hit! Even my girlfriend who was allergic to strawberries loved it. I know I will be using this recipe again sometime. Thanks!!!

Great, quick, and easy shortcake recipe! I reduced the baking powder by 1 tsp. & added 2 tsp of vanilla extract as other reviews suggested. I served it w homemade whipped cream & a strawberry and blueberry mixture (w little sugar) that was saturating overnight. Lovely summer dessert!

A pain to make (hence the 4 stars), but they were so much better than the store-bought variety! Made exactly as is with no changes.

Wonderful! I froze the butter and grated it instead of cutting it in, worked perfectly. I also brushed the tops with egg white wash and sprinkled some sugar crystals on top.

I was a little disappointed by the shortcake in this recipe. It was simple, but not quite as good as I had hoped.

We REALLY did not care for this shortcake. It turned out fluffy and just slightly odd tasting. The consistency was off. I guess I was looking for more substance and flavor.

I made this recipe for 15 people and they ALL raved about it!! I doubled the recipe and heeded the advice of others and reduced the baking powder to 3 tsp.(per single recipe). I also omitted the cream of tartar. I added more flour as I kneaded it right in the bowl. I then rolled the dough into about 20 2.5" balls and flattened them to about 1" thick on a cookie sheet, leaving approximately 2" between. Once the cakes cooled I split them and filled them with the freshly whipped cream and thinly sliced strawberries. I spooned a good sized dallop of cream on the top of each and covered them in more sliced strawberries. Very satisfying, buttery and light - quite a treat!!

This is the perfect, traditional biscuit-like shortcake. My family adores biscuits, but plain biscuits are not sweet enough for a strawberry shortcake dessert. These are delicious--simple, sweet, tender. I substituted skim milk for the heavy cream and still thought they were heavenly. Served them with the spiced strawberry syrup, and they were wonderful.

Crumbly and soft the way my grandmother used to make 'em. I used 1/2 tsp. cream of tartar. I think 1/2 thickness is not thick enough. 3/4 to 1 inch would be better. I used a round biscuit cutter and got 15 cakes. Prep time isn't 25 minutes, more like 15. I used same temperature, 350, but used convection and baked 15 min. Perfect.

I chose to follow and use all ingredients in original recipe as I could not understand how another reviewer thought that the end product had a strange taste and blamed it on the Cream of Tartar??? I was well pleased with the results!! No funny taste, not flat, just a simple, light and subtly sweet shortcake. I hate the sponge type things they sell in the stores as I think they are far to sweet and detract from the berries. This is a perfect compliment to your berries and with just the hint of sweetness allows for the use of whipped cream without overwhelming sugariness (I just made that up, but for lack of a better word I think it works)!

My only critizism is the cornstarch is unnecessary and it does not need to be kneaded and rolled. It works fine as a drop dough. I ommitted the corn starch and rolled balls in my hands. My dough was sticky, not great rolling material anyways. I am not sure if that's because I didn't use corn starch. I also used less baking powder (I ran out) and more sugar (my own preference) But over all this is THE best tasting dough ever!

My stomach still hurts from eating so much of this. I have never made strawberry shortcake because I distinctly remember not enjoying the taste of the taste of the shortcake growing up. This recipe has changed my mind! Making your own whipped cream and using fresh strawberries just makes it even more scrumptious! I can't wait to have it again tomorrow!

Delicious! I couldn't resist eating some without the berries & whipped cream. Yummy shortbread! I also zested a little lemon rind in it. It was a big hit at our Easter gathering.

I just made this yesterday for the fisrst time. I brought it to a friend's house - it was gone in about 2 seconds! Everyone loved it.

I just didn't enjoy this recipe as much as the others here. It was a lot of fun to make, but it just didn't taste all that special. I guess I expected the dough to rise a lot more. Mine was more like shortbread than shortcake. Did I do something wrong?

Made this for Mother Day this year (2009) and they turned out amazing. I followed some of the previous reviewers advice and excluded the Cream of Tartar...but everything else I used as directed. It should be noted that when combining everything together, it might seem like the dough will be very dry, however when you do the kneeding part for 2min, thats when the dough really comes together. I almost was about to add some more heavy cream to the dough when I first started putting it together because it looked so dry...but im glad I didnt. I also chose to form the dough into individual balls and press them down slightly before baking them. I like the way the come out and look...a little more rustic and "homemade", and you also get that nice edge crust all around. Yum!

Very good! The cakes were good enough to eat plain. I did not use the cream of tartar. Also, I did not pat the dough to 1/2 inch, more like an inch thick for our personal preference.

A winner! Love the biscuit texture.

I was looking for a shortcake recipe that didn't use sponge cake, and I found a great one in this recipe! I served this for a dinner party, and everyone loved it.

I WANTED TO THANK YOU FOR SUBMITTING THIS RECIPE. IT IS WONDERFUL. I FOLLOWED THE RECIPE AND THE BAKING TIME. I GOT 12 LITTLE PERFECT CAKES. THEY REMINDED ME OF THE HOMEMADE SHORTBREAD I USE TO MAKE EVERY CHRISTMAS. I WILL ABSOLUTELY MAKE THIS AGAIN AND AGAIN. THANK YOU AGAIN. I LOVE FLAVORS THAT REMIND ME OF HOME.

I bake a lot of stuff at home and frequently work with different types of dough. I noticed the dough was a little dry and increased the whipping cream to 1 cup and the sugar to 1/2 cup. The result was excellent. Try adding some cinnamon and vanilla to the strawberries. Overall this was an excellent dessert.

Absolutely wonderful!

A friend asked for Strawberry Shortcake for dessert for her birthday dinner. I have never made it before and was thrilled with the results from this recipe. It was easy and everyone loved it! It was not to sweet and very delicious...I added a dollop of home made whipped cream.

Easy and delicious! A little on the dry side but I liked that... It soaks up more strawberry juice that way. I think next time I will sprinkle cinnamon and sugar on the shortcakes before I bake them.

Great recipe. I made a few changes. I used brown sugar instead of white, 1 cup whole wheat + 2 cups white flour and only used 3 tsp baking powder as per other reviewer's suggestions. Turned out light and flakey! Very nice.

So good and so simple. Worth the effort (which really isn't much). I borrowed these ideas from other reviewers: 1) froze the sticks of butter and then grated them 2) left out cream of tartar and scaled back baking power to 3 tsp 3) used half and half instead of cream. might try 2% milk next time? 4) Formed into 12 balls which I gently pressed and then topped with a little sugar 5) Mixed a little sugar into my sliced berries. I've made it twice - once with homemade whipped cream and once with the kind in the can and while the homemade whipped cream was better, the other version was still scrumptious! I liked someone's idea of making a vanilla mascarpone cream and may try that next time.

To those who thought this was not sweet enought or would be moist, etc. Shortcake like this is more like a biscuit and less like cake. It is not like the little round cakes you buy in the grocery store.

I love this because the cake is not too sweet and it really soaks up the berries juices.

Super easy AND delicious! I skipped the cream of tarter like someone recommended and dropped the baking powder to 3 teaspoons, then pulsed the dry ingredients + butter in my food processor until crumbly and dumped into a large mixing bowl to receive the wet ingredients. Whisked the egg before adding it into the mixture with the cream, then kneaded directly inside the bowl until it came together. Instead of rolling it out, I quickly divided it into 12 individual balls, flattened on a parchment-lined baking sheet, then sprinkled a touch of sugar on top for extra crunch. The result was a crumbly, crispy, crunchy, soft, buttery shortcake that paired beautifully with fresh strawberries, as well as the "Lime and Tequila Infused Strawberries" recipe from this site too!

As everyone seems to do, I left out the cream of tartar and used only baking powder. I halved the recipe and divided it into 4 portions, which were generous but not overly large servings. The shortcake was a little on the dry side. 3 of us ate them sandwiched with whipped cream and diced strawberries, mango, and blueberries. The 4th person added vanilla ice cream, which she claimed dealt nicely with the dryness. Overall it was tasty, but I might try another recipe looking for something moister.

heavy, buttery, but bland biscuits. could have used salt. scrumptious? maybe with gravy, as dessert not so much.

I had never made homemade shortcake. I really liked it much better than the store bought ones anyday.. I will make this recipe from now on. A+++

Fantastic!!! My daughter and I picked some fresh strawberries at a local farm. This is the best shortcake recipe I have ever had. YUM!

Pretty good! Mine didn't puff up like I had hoped, but I'm sure that was only on my part.The flavor of this shortcake is wonderful however!

Really Good! Easy Too!

flakey and delish. so happy i found this recipie!! :)

This was a great shortbread recipe. Very simple and tasty. If you are looking for the sugary, cake-like store version, this will NOT do for you. But if you're looking for a dense shortcake, this is perfect. I did modify it to make it even easier, though. Here's what I did: Omit the cream of tarter. Knock the baking powder down to 3 teaspoons, and cut the butter in HALF. That's waaaay too much butter. I mixed it all by hand in a bowl, added egg and cream, and continued to mix in the bowl. Then, formed rough biscuit patties by hand and put them on a baking sheet. They turned out GREAT, rising and tasting delicious.

I followed the recipe and was disappointed. These are just a biscuit. They would taste better with strawberry jam.

It was just okay...it came out denser than I expected...too rich of a butter taste for me.

Thank you thank you thank you! I've been searching for the perfect Strawberry Shortcake recipe for years, and I've finally found it! My kids agree, the search is over. Complete perfection. I used a round biscuit cutter so they would all be the same size. Due to the altitude here I had to make a couple adjustments to the amounts. I reduced the baking powder to 3 3/4 tsp, added 3 tbs of cream, and then increased the oven temperature to 375. I did not change anything else. The biscuits are buttery with just the right amount of sweetness. We all agreed that they're almost like cookies in flavor. They are also extremely filling. One of those is a meal. Make sure you use home made whipped cream for this, the spray can stuff won't hold up. Thank you so much for sharing this!

Excellent!! I made this for my husband's birthday, and I feel like (after many tries over the years) I finally found a strawberry shortcake recipe he loves! I took others' advice -- omitted the cream of tartar (mainly because I was out of it) and used only 3 teaspoons of baking powder. I also upped the sugar a little (1/3 c instead of 1/4 c), because I know he likes it sweet. I spread the kneaded dough out in two lightly sprayed 8" cake pans and baked for about 20 minutes. Then I made them into a layer cake, with a layer of frozen whipped topping and strawberries in between and another on top. It looked beautiful and everyone raved about how delicious it was. Thanks!

Absolutely delicious! I trust this site & its user reviews for a lot of the things I make. I followed a majority of opinions and omitted the cream of tartar. They turned out wonderfully. I would recommend this to anyone, the recipe is simple, no need for tons of experience. A big hit with everyone who has tried them!!

These are sooooo good. We make them every strawberry season and we all love them! I do half whole wheat flour and half all-purpose flour. Also I take out the cream of tartar and replace it with baking powder. Still sooo delicious! I recommend this recipe to all strawberry lovers!

Fantastic recipe - everyone in the family loved it!!!

this is great shortcake; make sure you know what kind of shortcake you want. this seems very authentic to me, and i love to attend the strawberry festivals in texas and eat strawberry shortcake. the cakes are not too sweet, which is what you want since the berries will be! make sure you make the cakes at least a half-inch thick before baking so you can have reasonably thick cakes to cut in half (unless you like it thinner). i also did not use cream of tartar, although i may add a tad of vanilla or almond next time for variety. this would work with any other kind of berry -- thanks for the great recipe!

The shortcake has a very nice flavor! Probably the best I've ever had. Mine was slightly crumbly but the flavor made up for it. I sliced my strawberries thin and added a little extra sugar. I also sprinkled the shortcake with sugar. EXCELLENT summer treat!! Thank you for the recipe!!

I made this for my daughter's birthday party and it was such a hit!!!! I omitted the cream of tarter like the other reviews and mashed half of my strawberries with some sugar and used homemade whiped cream. It was so good that we had a few kids licking thier plates clean!

A+++ recipe!! My husband LOVED it! This was my first time ever making strawberry shortcake from scratch and I will say it was very easy to whip together and the end result was DEEEELICIOUS! Will probably make this recipe for 4th of July along with a scoop of homemade ice cream. What a way to cool down in the heat of summer!!

I hardly every make desserts but since we had strawberries, what better what to use them up!? This recipe was really good and easy. I will definitely make these again when we have strawberries on hand. I followed the recipes exactly.

I'm sorry, I must not be a "traditional strawberry shortcake" kinda person. I found the shortcake very dry. I made this by following all the ingredients and directions to a t, thinking by the rating, it would be the perfect start to a summer get-together. NO ONE liked it! I was so disappointed, Everyone agreed that it was too dry, and tasteless. :-( (We ended up pouring coffee creamer over the top, to give it more flavor...which actually helped....but, even the kids didn't like it!) The shortcakes were fine on their own, but just didn't agree with my taste buds. I prefer strawberry shortcake on pound-cake, or angel-food cake.... If you are looking for TRADITIONAL strawberry shortcake, you'll probably like this! Won't make again.

This is my favorite dessert so I am always searching for the perfect biscuit. I think I may have found it!

This was very easy to make and delicious. I realized after making and eating them that this recipe is basically the same as for scones. These are very light and fluffy on the inside and nicely crispy outside. I also left out the cream of tartar, decreased baking powder to 1T (3 teaspoons) and added 1 tsp. vanilla. I used real butter but had to substitute half-and-half, as I did not have heavy cream. I tried making into squares but the dough was too sticky (from the heat and humidity of the season). I would definitely use others suggestions and shape into balls, flatten and then sprinkle with sugar before baking. I am going to try other variations for scones. Wonderful recipe...and so easy.

I made this recipe for Mother's Day, and it was a huge hit! I followed the advice of other reviewers and I did not add the cream of tartar and I decreased the baking powder to 3 tsp. I will definitely make this recipe again!

Excellent shortcake. A good cross between a biscuit and a cookie!

Holy moly!!! I made little rounds instead of squares and added some of the strawberry glaze. So delicious!! The shortcakes were out of this world!!

The shortcake has a really good texture, flaky and slightly chewy at the same time, but it isn't too flavorful. My husband loved it but I still prefer a sweeter cake-like shortbread.

The shortcakes were okay, but I thought only average. They tasted like they needed salt -- I would add 1/2 to 1 tsp salt to this recipe to keep them from being bland. I also cut back on the cream of tartar to avoid the aftertaste.

Good but not fabulous. The shortcakes tasted much like any other from scratch biscuit like shortcake I've had. I'll use this again, but it's not "heavenly."

I followed the suggestions of others omitting 1 tsp of baking powder and the cream of tartar. It was the best strawberry shortcake I have ever had!

This turned out pretty good with using some changes in most of the reviews I read. I did increase the sugar to 1/2 cup, omitted the cream of tartar, also had no heavy cream so I used 1/2 n 1/2. This is not the recipe for someone who wants cake with there strawberries and cream, but I did enjoy it.

Scrumptious & Delicious just as the name says. This was certainly a hit today at Sunday dinner. I will be using it many more time. Made it just as the recipe says.

We found the cake very dry, this was my first time making shortcake, so either I did something wrong or I'm not a big shortcake fan!

Very nice texture with the indicated amount of cream of tartar however, it could be more flavorful its actually pretty bland. Will use again with more sugar.

I love this, it was terrific. I followed the advice of others to reduce the baking powder to 3 tablespoons and omitted the cream of tartar. Because I haven't made something like this before, I was worried the dough was too crumbly, but after kneading it, it all quickly came together -- so that's apparently how it should be. The only other thing I did differently was added a little bit of lemon zest, which gave them a nice flavor. I'm sure they're great with or without. I don't think I'll be able to eat store-bought shortbread again! Highly recommend this.

Most delicious dessert I have had in quite some time. This is a MUST try!

I wanted to make some strawberry shortcake for a church gathering and I came across this recipe. I had never had real shortcake before, so I decided to try it. These came out great! They were delicious... just the right amount of sweetness to compliment the strawberries and the texture was perfect. I doubled the recipe and we ate a bunch of them for breakfast without anything on them or with just a small dab of jam. I'll be making these again :).

These were very good! The only thing I didn't like was that it was a little bit messy and drippy since the strawberries were in a sugar "sauce" i guess. All over though, it was very very VERY good!

This was delicious. I will make it a touch sweeter next time, but it was great!

We did a strawberry shortcake taste test at our house. We had a traditional biscuit type shortbread and this one. My company enjoyed the biscuit type shortbread more than this recipe and I have to agree. The high butter to flour ratio made this taste more like shortbread. It was fine, but when we did the taste test, the samplers perferred the way the biscuit type soaked up the juices and balanced so nicely with the strawberries and whipped cream There just is soooo much unncessary fat in this shortcake. I think we'd rather save our calories for the whipped cream!

I had my mum, stepdad and nan to lunch and they all loved this. Stepdad had 2 helpings. I took other reviewers suggestions and left out the cream of tartar but I did use the full amount of baking powder. I split the shortbread whipped the cream and put the sugar in with the strawberries in advance then made them up at the table so that they wouldn't go soggy. Thanks for a great dessert.

This is the best shortcake I've ever found. Thanks for a great recipe!

It's really *PERFECT*. This recipe is very similar to my biscuit recipe (2 C self rising flour, 1/2 C butter, 3/4 C heavy cream) so I am very familiar with it. I ended up with closer to 1 C cream. I also brushed tops with cream and sprinkled with demerra sugar. Marinated strawberries for a day and a half. Made homemade whipped cream. It was great -- thank you!

Best shortcake ever, definitely beat's grandma's!

These were delicious and a recipe keeper. I didn't have on hand heavy cream so I used half-n-half and I didn't notice a difference. Aside from that I added more sugar to my strawberries and let them sit overnight which created a sweet delicious berry juice. My kids loved these shortcakes and said "mom this is a keeper".

These were YUMMY!!! I followed the advice of other reviews and omitted the cream of tartar and only used 3 tsp of baking powder. I also used fat-free evaporated milk in place of heavy cream to reduce the fat. Soooo good, I didn't miss the cream at all!

the biscuit is phenominal.