Total TimePrep: 25 min. Bake: 20 min. + cooling
This is so tasty....best ever! I used applesauce instead of the shortening, and though it was dense, it was so moist! I like this much better than the biscuit type shortcakes. I also tossed my strawberries with a little sugar, just to add a little extra sweetness. So yummy!!!
Oh my! This IS a winner! I always like to read all the review before I attempt a recipe. I did substitute butter (1/4C) and since I had fresh peaches, I also added just a splash of almond extract along with the vanilla. I agree that it is more like a cake texture, but it is soooo good! Not too sweet and very moist! This one is a keeper for sure!
Very nice. Not too sweet. Better homemade than store bought.
This is a winner. I will use this for my strawberry and other fruit shortcakes from now on. The hunt is over! Easy to make with ingredients that, for the most part, I have on hand. Cheaper and better than those expensive little tasty cakes that are sold by the strawberries in grocery stores. Thanks for the recipe.
This was a perfect strawberry shortcake recipe. It's not too sweet, so when the strawberries and cream are added it doesn't become overwhelming like some recipes. Some mentioned that it did not rise much, but I don't think shortcake is supposed to rise. The only drawback is that the recipe calls for shortening and I try to stay away from the stuff.
This cake didn't rise much, so it was a rather flat
I used butter instead of shortening for this cake. It made a delicious not too sweet cake that was great for making strawberry shortcake.
I used butter instead of shortening and the recipe was delicious!
Fabulous! I baked as 7 separate little cakes for 20 minutes; it was delicious! Definitely will make this again!
Great recipe. I don’t normally charge a recipe but I got this started and discovered I was out of milk so I used a small can of evaporated milk and it turned out great. Will definitely make this again to go with fresh Oregon strawberries.