This week’s recipe was chosen by Cathy of The Tortefeasor. I was a bit worried about these because shortcakes are similar to biscuits, and biscuits are not my friend. In the past, more often than not I have ended up with flat, dry biscuits. After reading the P&Q for the cream biscuits we made a while ago, I figured out my problem had to be over-mixing. So, when I made the shortcakes I resisted the urge to get every last bit of flour mixed in and very quickly and gently mixed everything together. The result was tender, fluffy shortcakes! Yea! 
I think I may have finally figured biscuits out.
When I made these, I baked two and froze the rest. I haven’t tried any of the frozen shortcakes yet, so I don’t know if they are as good as the freshly made ones. However, I love that you can freeze them and have shortcakes in a few minutes for a quick summer dessert. I ended up topping mine with whipped cream and warm strawberry jam, because I forgot to pick up strawberries at the store. :/ Nevertheless, they were really good. This recipe is definitely a keeper.
good improv! I think i might like them better w jam too.
Yay – I am so glad that you enjoyed these!! I will say that I froze all of my shortcakes before baking them, and I thought they were perfect (one quick suggestion – Dorie says to bake for 5 minutes beyond the stated 15-18 minute baking time if the shortcakes are coming from the freezer. In my oven, though, the shortcakes were done, in fact close to TOO done, at 18 minutes exactly, even straight from the freezer. So I’d watch them closely to make sure you take them out at the right moment!) Beautiful shortcakes! Thank you so much for baking along with me this week!!