Comments on: strawberry shortcakes

By: Veggiesaurus

Veggiesaurus — Sun, 19 Jul 2009 04:50:19 +0000

Absolutely delicious! I have been craving these since the recipe was first posted and finally had the opportunity to make them. I am a strawberry fanatic (addict?) and was so excited to try this recipe. (But I kept eating up all the fresh strawberries I brought home before I could get my hands on some all purpose white flour.) In fact, I used the most amazing Driscoll’s organic strawberries which are significantly more flavorful than inorganic strawberries. I do not have a food processor, so instead used a pastry cutter. The process was fairly simple and the shortcakes turned out beautifully. I did include the optional lemon zest and highly recommend doing so because it compliments the creamy and sweet flavors perfectly. I ended up baking for 22 minutes (rather than the 18-20 minutes) because when I sliced one open at 20 minutes, the center still seemed a little gooey. (Could this be caused by high elevation? I’m at approximately 4,800 ft.) For the whipped cream, I used 1 cup heavy whipping cream plus 3 tablespoons honey and 1 teaspoon vanilla extract. The shortcakes came out warm, crispy on top and soft and crumbly in the center. The taste was very rich and slightly sweet with a light tangy lemon flavor. I used 1 pound of strawberries (rather than the 1/2 pound listed in the recipe) and found the quantity to be just about right. Next time I am considering trying either a 50/50 all purpose flour and whole wheat pastry flour mixture, or maybe even a 100% whole wheat pastry flour. All in all these strawberry shortcakes were delectable and put “foam discs” to shame everywhere! I highly recommend!

By: R

Sat, 11 Jul 2009 22:41:53 +0000

Hi Deb! I love this recipe and have used it three or four times… easy and delicious!
Have you ever frozen the shortcake dough to use later? I picked up a pint of the most beautiful strawberries from the farmers market this morning and am craving these shortcakes! I just won’t eat an entire recipe for myself.
I was thinking of forming the cakes, flash freezing and then transfer to ziplock. Have you ever tried?

By: Julia

Julia — Mon, 06 Jul 2009 01:12:46 +0000

Yowza! I made these this morning for luncheon guests. The recipe caught my eye thanks to the hard boiled egg yolks. I have a cut-out cookie recipe that also includes egg yolks and it’s one of the best recipes I’ve ever had. Well add this one to the list. These shortcakes were divine! I used the zest of one full (large) orange which gave them a lovely speckle of orange color in addition to the wonderful taste. Texture was perfect and the taste was not overly sweet. I served with raspberries, whipped cream and a raspberry sauce thickened with a little raspberry jam. The brilliant red of the raspberries against the creamy color of the shortcakes was gorgeous. I can’t thank you enough for such an easy and dreamy recipe.

By: Kristin

Kristin — Sat, 27 Jun 2009 17:29:40 +0000

Delicious! I’ve already made this twice since reading the recipe a few days ago; first when we had a friend join us for dinner and again the next day when I made dinner for a family that recently welcomed a new baby. My only problem is that I have leftover shortcakes and I’m in danger of eat them for b/l/d! :) Like a previous poster, I found a half pound of strawberries too scant, but it was no problem to increase the amount and adjust the other ingredients. I also mixed in sliced fresh peaches just before serving.Everyone liked it so much that this recipe goes in the family collection of favorites!

By: Georgine

Georgine — Mon, 22 Jun 2009 19:18:04 +0000

Thanks Deb! I figured it was the baking powder. I made the icebox cake. OH SO GOOD!!!! Heaven on a fork. Thanks for the idea and the recipe.

By: Lucy

Lucy — Mon, 22 Jun 2009 14:21:01 +0000

That’s interesting about the baking powder: I shall check my UK powder and see whether it’s aluminium-based at all. Thanks!

By: Emily

Emily — Mon, 22 Jun 2009 02:56:37 +0000

Just made your shortcakes for Father’s Day dessert tonight. They were wonderful. I made the biscuits exactly as is, except substituting milk for cream. I only had 1 small container of cream and thought it more important for the whipped cream portion! I also used peaches as we had a ton of them on hand. I mad them ahead of time and pulled them out of the fridge just as we were finishing dinner. Dessert was delicious. Not to sweet and the perfect end to a summer meal.

By: deb

deb — Mon, 22 Jun 2009 00:45:56 +0000

As I mentioned above (124) a funny taste can happen if you use a baking powder with aluminum in it, not in everything, but in things like these biscuits that have so much of it in them.

By: Kari

Kari — Mon, 22 Jun 2009 00:06:12 +0000

I made these for Fathers Day and they were very good – mine had a “tang”, but not bitter and it was terrific- just can’t figure out where the “tang” came from as I did not use buttermilk. Our local strawberries out of Abbotsford, BC, Canada just came into the markets so the final product was brillant-thanks

By: deb

deb — Sun, 21 Jun 2009 01:26:21 +0000

The bitter/metallic taste almost always comes from using a baking powder with aluminum in it. Rumford, Clabber Girl and Bob’s Red Mill all make aluminum-free baking powders — you’ll be way happier with them.