Hi! Just made these and echoing what others have said - dough is very sticky, and they come out more scone like (flat, scraggly) than those pictured. I will say it was quite hot in my kitchen so that may also have been a factor!
Mine didn’t rise as much as yours did. They smell fabulous but I’m wondering if there’s something I can do to help the rise? They did get pretty warm and I only had a glass to cute the biscuits out so could that be it?
Hello! Thank you so much for making the recipe 💛 I imagine the glass is the culprit- it can squish the layers! Other possibility is if your oven is running a little cool. I hope you enjoy the recipe regardless 💛
Many congratulations on your GFW award, I’m sorry I didn't congratulate you in person on Thursday. I left to catch a train back to Bath. Brava and well deserved. x
I doubled the recipe to make enough to bring to a party and ended up with 18. I found the dough really sticky at the time I was supposed to turn it onto a surface, so I added tablespoons of flour until it was more manageable for me.
They turned out beautiful and tall! but don’t look like the images. Mine are more craggy looking and less smooth. I taste tested one, and it was delish. I wish I had some of the unusual leaves to experiment with the whipped cream but will save that for another time.
Hello, just wondering if the granulated sugar in the recipe is what we call caster sugar in the UK, or is it UK style granulated sugar (which is coarser than caster)? Many thanks!
I am excited to try this recipe and compare it to Jane Grigson's shortcake, which I am absolutely devoted to. It's a recipe that proves that shortcake is not a biscuit or a scone or a cake, but a special other thing. So special.
These look fab. I actually made strawberry shortcakes earlier this afternoon! Albeit from a rather more basic recipe from America's Test Kitchen with drop biscuits and plain whipped cream. It really is the perfect season for them. I wish I'd read your tips for enhancing the strawberry flavor beforehand, though — we've got the same sort of insipid strawberries over here across the Sabine.
I am really excited about this. I made your insane biscuits last weekend and when I saw this pop up I was like yeeeees b/c the strawberry shortcake bizkit is its own kinda bizkit. TY!!
Can this be made into one giant shortcake?
I haven't tested it like this but the talented recipe developer Jordan Smith developed a giant strawberry shortcake recipe for King Arthur: https://www.kingarthurbaking.com/recipes/giant-strawberry-shortcake-recipe
What an amazing response "...for King Arthur". hehe.
Glad to see the important questions are already down here in the comments x
Made it as a giant shortcake (in an 8 inch springform)—might try a 9 inch pan, it was very tall, but rave reviews!
Very well crafted strawberry shortcake exploration.
Hi! Just made these and echoing what others have said - dough is very sticky, and they come out more scone like (flat, scraggly) than those pictured. I will say it was quite hot in my kitchen so that may also have been a factor!
Mine didn’t rise as much as yours did. They smell fabulous but I’m wondering if there’s something I can do to help the rise? They did get pretty warm and I only had a glass to cute the biscuits out so could that be it?
Hello! Thank you so much for making the recipe 💛 I imagine the glass is the culprit- it can squish the layers! Other possibility is if your oven is running a little cool. I hope you enjoy the recipe regardless 💛
Making these today, with the help of my nine-year-old! We’re getting ahead with baking before the kitchen gets too hot.
Many congratulations on your GFW award, I’m sorry I didn't congratulate you in person on Thursday. I left to catch a train back to Bath. Brava and well deserved. x
I doubled the recipe to make enough to bring to a party and ended up with 18. I found the dough really sticky at the time I was supposed to turn it onto a surface, so I added tablespoons of flour until it was more manageable for me.
They turned out beautiful and tall! but don’t look like the images. Mine are more craggy looking and less smooth. I taste tested one, and it was delish. I wish I had some of the unusual leaves to experiment with the whipped cream but will save that for another time.
Hello, just wondering if the granulated sugar in the recipe is what we call caster sugar in the UK, or is it UK style granulated sugar (which is coarser than caster)? Many thanks!
It’s US style granulated, which is coarser than caster! But either would work fine, no need to buy anything special 💛
Thank you ☺️
I am excited to try this recipe and compare it to Jane Grigson's shortcake, which I am absolutely devoted to. It's a recipe that proves that shortcake is not a biscuit or a scone or a cake, but a special other thing. So special.
American style shortcakes with berries have been a popular summer dessert in the UK since the 1970s
Thanks for the in-depth look at my favorite way to eat strawberries.
These look fab. I actually made strawberry shortcakes earlier this afternoon! Albeit from a rather more basic recipe from America's Test Kitchen with drop biscuits and plain whipped cream. It really is the perfect season for them. I wish I'd read your tips for enhancing the strawberry flavor beforehand, though — we've got the same sort of insipid strawberries over here across the Sabine.
Stunning! Thank you for sharing this collab post!
Made these for Father's day and they were perfect.
In Britain we call this a scone, and it is a sacred item in a cream tea.
I am really excited about this. I made your insane biscuits last weekend and when I saw this pop up I was like yeeeees b/c the strawberry shortcake bizkit is its own kinda bizkit. TY!!