I am under 15 and it was very easy to make
What an outstanding recipe. Please don't be thrown by the amount of ingredients or length of the recipe. It really does come together quickly and beautifully. It'll be a family favorite if you give it a try. You can read my full review at: http://bit.ly/UptN1b
For years now, Fine Cooking has been such a reliable and brilliant culinary friend- nearly never disappoints! Today's foray was no exception. Absolutely splendid strawberry shortcake as part of our 4th of July BBQ (which also included their honey grilled BBQ chicken and grilled butter lettuce with buttermilk chive dressing-both exceptional)- what a scrumptious ending! The biscuit recipe itself was outstanding, not too sweet- quite worthy of its own stage. A bit of Cointreau found its way into the strawberries and the cream. With that being said and because it was such a hot day here in New England, we did add a few drops of cobasan to our whipped cream to serve as a stabilizer-learned that tip from Rose Levy Beranbaum-works very well. Bravo Fine Cooking!
Awesome. So, so worth the best local berries of the season. Can't wait to try this with peaches. I used half cake flour and half all-purpose, which I think results in a more tender biscuit.
I cook professionally and have been using this recipe for the past couple of years in my catering biz...for sure the best shortcake recipe I have in my reportoire. Made these a few days ago with a 1 1/2 inch biscuit cutter. Used Ina's presention of the "deconstructed" strawberry shortcake. My guests loved it :)
Je suis de Québec et je vais souvent à Paris où j'adore les patisseries. Ce shortcake goûte le beurre et la bonne patisserie française. Totallement irrésistible.
I'm from Quebec and I often go to Paris where I love the pastries. This shortcake tastes butter and good French pastry. Totally irresistible.
No fail recipe! I had never made shortcake before and was shocked it was so easy. The perfect recipe to prep before a dinner party. I made mine a little bit smaller and got 12-15 biscuits out of this recipe. My guests went back for seconds!
These shortcakes were the perfect sweetness and they were so tender. My favourite part was the colour and texture of the crust after it had been brushed with the whipping cream! Definitely a family favourite!
"The best strawberry shortcake I have ever had", is exactly what one of my dinner guests said when I served this last weekend. There was not a single bite left. The shortcakes are unbelievably light and moist. I'm sure I will be making this again.
The biscuits in this recipe are exellent. I got lots of complements on them when I took them to a dinner last night. Plus the whole dessert is very easy to make.
This is great. I cheated a bit by using the processor for the dough (10 pulses), as I do for all scone recipes. And used turbinado for the prebake sprinkles. Everybody Hoovered their plates and came up looking for more. Think I'll make them for today's party, too.
Made this recipe with freshly picked strawberries. Not only was the presentation as pretty as the picture but the taste was delicious! My guests were impressed with the taste of the biscuit - light & tasty and didn't overpower the berries. I pureed a bit of strawberries to pour over the top for added flavor. Even better than the last strawberry shortcake recipe from FC, and that was fabulous!
I made these today for mothers day and they were great. Just the right amount of sweetness,and the texture is very light and delicate. I think my oven runs a little hot so the bottoms got a bit too brown so I'll adjust the temperature next time to see if that works out.
It came out great. A real winner