Strawberry Shortcake a la Treebeard's

From: *Jodi

On Jun 16, 2009

All I can say is...AWESOME. Didn't change a thing, but maybe next time I will make smaller cakes.

From: Brooke the Cook in WI

On Jun 11, 2009

First strawberry shortcake of the season always tastes the best! Just to be sure though, I did eat two servings yesterday, I liked that the shortcakes don't go to mush as soon as you add the berries, for me that's a huge PLUS - I hate soggy shortcake! These cakes were just right! Several reviewers noted getting more than 6 servings from this recipe and I only needed 4, so I cut the recipe in half - but I only got three shortcakes, so I made another half and ended up with a total of 7 shortcakes. Trust the recipe - its right on! Loved the shortcake, its not overly sweet! I reduced the sugar on the berries and subbed mostly splenda. I plan to make again when strawberries are in season up here in the North! Made for ZWT5.

From: Chana Albury

On May 10, 2004

This was the best Strawberry Shortcake I have ever had. I made it for Mother's Day and it was a huge hit. I did make a couple of changes, although not major ones. I put the batter on the cookie sheet in personal size dollops. About the size of a heaping tablespoon so I got 15 servings. I also doubled the strawberry filling and the cream recipe. Since I was getting more servings I needed more of everything. The cream was excellent!! Probably the best I have ever had and I am a big cream fan. It was also relatively easy. Definately a Keeper.

From: BJ from BC

On Apr 24, 2004

This was by far the best Strawberry Shorcake I've had. The sour cream added to the whipping cream was an excellent idea. As we were celebrating a family birthday I doubled the recipe and poured the shortbread mixture into two round cake pans, then after it was cooled made each one into two layers. The cake turned out to be one whopper of a cake as it was so big. And to make it look more like a birthday cake I also used 1/2 container of Cool Whip to cover the sides of the cake.