183 Reviews of The Ultimate Strawberry Shortcake

From: Joan W.

On Apr 18, 2002

At first I thought this would be like regular strawberry shortcake. Wrong! The cream cheese mixture, along with the angel food chunks, make a delicious cake that cuts beautifully and taste great. Garnished with strawberries ... it's a winner. i would suggest more strawberries than the recipe calls for.

From: Sharlene~W

On Jun 5, 2002

Tried the shortcake tonight for a potluck. It went together very easy--especially after I decided it would be easier to gently break the angel food into small chunks instead of cutting into cubes--I think it came out the same in the end. I envisioned it being cake height, but in actuality it was only about an inch high and a bit difficult to serve in intact squares. As was mentioned in another review, served up in spoonfuls after failed attempt at squares. The flavor was very good though--everyone loved it. UPDATE: Made the a second time this week. Tried to be even more gentle when folding in the cake pieces. I put it in a 8" trifle-style bowl and I was happier with the results.

From: TheDancingCook

On May 7, 2002

Yummmmy! I think next time I am going to double the batch and make it in a trifle bowl and layer the shortcake then strawberries and so on. A great summer dessert.

From: Kat in Texas

On May 27, 2002

I want to be adopted by Inez Wallenborg! This tastes incredible - and it's so quick & easy to make. My husband, whose usual food comments range from "Uck" to "This is really good", told me that this was "the best dessert he had ever eaten". Very high praise, indeed.

From: yooper

On Jul 24, 2002

Made this for a family get together last Sunday at a nearby lake. The compliments I got! I substituted a Sara Lee pound cake cut into cubes since my grocery store didn't have any ready made angel food cakes and I wasn't about to turn on the oven in the heatwave we've been in! It probably made for a heavier texture, but no-one complained. I also used the "extra creamy" Cool Whip which resulted in a very creamy texture! This is now a mandatory summer dessert for our family get togethers! I thank you Inez, and so does my family!

From: Graybert

On Jun 20, 2002

I made this tonight for an evening coffee snack - it was a huge hit! This recipe is very easy to prepare - although I think it takes a bit longer than 20 minutes. I used "light" cream cheese and "light" whipped topping - it worked very well. I took some of the others suggestions and added more strawberries - I also decreased the sugar by about 2 tablespoons. I did let mine sit for 6 hours and it seemed to be very easy to serve in squares. A definite keeper and I will definitely make this very light and tasty desert again and again!!

From: Musical Joy

On May 29, 2002

Made this for a potluck this past weekend. It was the first thing to disappear! I'm giving it 4 stars instead of 5 since I think it's a little dry. I spread about 4 oz. of cool whip on top of the cake before I put on the strawberries, this made it just perfect. I agree w/one other reviewer that using more strawberries is a good thing. I used almost 1 1/2 pounds, cut into thirds, since my berries were large. Thanks! Great easy dessert.

From: AnnMarie

On Jul 26, 2002

This recipe is fabulous! I had no trouble cutting the cake into squares to serve (as mentioned in other reviews). I also tried doubling the recipe the 2nd time I made it. For those wishing thicker servings (more cake height) this is the answer. It also feeds more this way, and believe me, people ask for more! I plan to use this all summer with different fruits as they are in season. Very simple and delicious make ahead dessert. Thanks Inez!

From: Kozmic Blues

On Mar 27, 2003

Great dessert! Tastes wonderful and is so easy. Have made it a few and it’s been a hit EVERY time (even with superbowl fans) I have changed the assembly method slightly. I, too serve it in a trifle bowl. I was having lousy luck cutting my anglefood cake into cubes and mixing it into the cream. Now I cut the anglefood cake in half lengthwise, and have a perfect round base to start layering the trifle. Next I do the strawberries and then the cream. Repeat the layers and end with fresh, whole strawberries. From the side, the layers look great. Nice and neat (because I’m not usually a “neat” dessert maker!) ~B

From: fowlerjenn

On Jun 22, 2004

This was a delicious recipe. I had put this one in my cookbook many months ago, and finally decided to make it for my husband's retirement party. I made a test run following the recipe exactly. For the party I did the following: First:I cut up the angel food cake into very small squares using kitchen scissors. second: I put the "cake" mixture into individual metal cupcake liners. (which is why I need the pieces of angel food cake to be small) third: I froze the "cake" portion for a week. On day of the party I took them out of the freezer about 2 hours before serving them and spooned the strawberries on top. They defrosted beautifully and everyone loved them.