Positively delicious. The lemon zest and strawberries in the shortcake were unusual compared with standard shortcake. The result was a texture more interesting and moist then the dryness of a biscuit-like shortcake.
I made this for Mother’s Day, and my family loved it! An ice cream scoop worked perfectly to dispense dollops of the batter onto the rimmed baking sheet. Adding the chopped strawberries to the batter made the “cake” extra delicious. The whipped cream-mascarpone mixture was fabulous! I made the separate components before church, then assembled individual servings when it was time for dessert.
This was so incredibly delicious. My father loves strawberry shortcake. It's a childhood favorite of his. I know he is going to love this!
I couldn't find whole milk buttermilk but using 1% lowfat buttermilk didn't sacrifice any flavor.
I totally forgot to add the strawberries into the dough. It still turned out superb but glad I had the extra. When I make this again, I will be doubling the amount of strawberries that go on top. Really enjoyed having more for the topping.
I knew I was going to have left overs and so glad I didn't assemble it all together. The sheet cake would have gotten too soggy over the next couple days. Keeping the sheet cake, strawberries and whipped topping seperate was the way to go!
Keep in mind that the sheet cake isn't "cake-like." I thought it was more like a scone. My husband raved that it wasn't a sweet cake supporting the dessert. Looking forward to making this again and trying out the added strawberries to the dough.