Tender shortcakes from Baking - From My Home to Yours (page 423) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for flavor suggestions.

  • stockholm28 on May 13, 2014

    This was very good, but mine didn't come together at all with the amounts in the recipe (it was just a bunch of crumbs that wouldn't hold. I had to add more cream to get the mounds of dough to stick. I tried this with white lily flour and don't know if that caused problem. I made 12 and definitely used more than 1/3 cup for each shortcake.

  • jzanger on June 17, 2013

    This recipe contributes to my idea of strawberry shortcake perfection. Crunchy and a bit crumbly on the outside, buttery and tender and a bit sweet on the inside. So simple, too. The yield is closer to 13 or 14 rather than 10, which means you can take Dorie's advice and freeze several unbaked dough balls for later!

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