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Strawberry Shortcake
Reviews:
April 07, 2008

Out of this world! I made this for my wife's birthday and it was a huge hit. I cut the baking power to 2 tsp like other folks, and upped the shortening to 1/2 cup, as I wasn't getting the "course crumbs". A local farm makes and sells terrific shortcake bicuits when their strawberries come out in June. This cake is exactly like those biscuits and I can have them anytime! I had no problem with crumbling, maybe because of the increased shortening. As for folks substituting butter and adding vanilla, try it according to the recipe first. The problem I've found with many "shortcakes" is that they try to be center of taste and just end up overpowering the finsihed product. Also, I have no 8" pie pans, but I do have an 8" spring-form pan. Worked out great. This is a keeper! Enjoy!

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