I've never had a store bought strawberry shortcake and the kind I had/made growing up had a lightly sweetened biscuit/scone base. So the sponge cake sort of shortcake sounded weird to me...and the whole wheat even moreso.;-) But I tried it and am converted. I like that this is very lightly sweet because that's what I'm used to for a shortcake base. I prefer the texture of this one over what I'm used to, though! Light and spongey to soak up that strawberry goodness. We split it in half and put berries and whipped cream in the middle and on top. Messy, but extra good. (Oh, and I do what a previous poster mentioned: slicing berries and sprinkling with sugar in advance to get that juice flowing.) Thanks!

Me and my family loved this cake, it was very easy and fast to make. I made cupcakes with it instead of one cake. Also I realized I didn't have vanilla extract when I started it so I used some vanilla flavored yogurt, which may sound strange, but it turned out wonderful! I will definitely make this again.

Thank you so much for this recipe. My family loves it. The cake didn't last more than an hour after it was baked. My neice requested for this cake for her birthday in Oct! ^^

Pretty good, especially considering it's not nearly as unhealthy as most desserts, but definitely not enough to tame a strong dessert craving!

I found a great deal on strawberries this week and immediately came to your site to see if I could find a quick, easy dessert to use them up with. :) I found this cake and immediately knew it was the one to try! I was proven correct - it is wonderful! Light, fluffy, and just sweet enough. I also had a couple of overripe bananas that needed to be used up so I mashed them up in lieu of the oil and it added a wonderful flavor to the cake as well. Another winner, Mrs. Tammy! : ) Thanks so much. Will definitely be adding this to my "tried and true" file!

I made this a few weeks ago and our whole family loved it. We liked the fact that it was all whole wheat flour, as that is what we prefer to use, even for desserts. It was also very pretty. I'm planning to make it again soon!

This was well liked with my fami;y. I served it with whip cream and a strawberry sauce. Will be making it again for sure. :)

Wow this is an impressive dessert. The cake bakes up so light for being whole wheat. The cake by itself is okay. But with the whipped cream and strawberries, it is out of this world good. Now I do have to admit that I slice our berries about 2 hours before serving and stir in 2 tablespoons of sugar. It makes some juice that will soak into the cake. YUMMY!

I love how light this shortcake is! It's lighter than any white shortcake I've had, but to turn out like this with whole wheat is impressive! It's not super sweet, but it has a pleasingly light sweet taste. I did substitute plain yogurt for the whipping cream (and obviously didn't whip it!), but used the same amount of sugar and vanilla in it. Highly recommend this recipe for those who like healthier desserts, but this could please even those who aren't "healthy" eaters.

It seems that most whole wheat deserts are guilty of blandness, but this one is not. I used the turbinado sugar that we always have around and the molasses flavor from in really added something. I mixed my berries with a little maple syrup and fresh mint. Yum!

I was surprised that it was a sponge cake, but I think that accounts for a lot of the tenderness which is usually lacking in whole wheat recipes. I used my little rotary hand beaters to beat the whites and they worked well, for those who like to be frugal. ;-)

Yummy, light and less guilty. I'd be proud to take it to church.

Loved this recipe. I just got 3lb of strawberries from a neighbor when you posted this, so I figured it was meant to be for me to make. We loved it. We like to put a little bit of milk in the bottom of the bowl when eating, and it took away some of the dryness (which you have have regular shortcake as well) We thought the sweetness level was perfect for our taste. I gave some to Deb, so we'll see what she has to say too...=)

I also thought the directions were well written, especially for a rookie in the kitchen. I never knew what 'peaks' were, but as I went I got the idea. Thanks again.

PS I would have given it a 10, except that I can't give any dessert a 10 that doesn't contain chocolate in some way =)

Please see the recipe above for my complete review! Thanks! ~Tammy

I made this today. The actual cake was very easy to make and is a good consistency. But it didn't taste very good :( I'm not one for very sugary sweet desserts...but this one wasn't sweet enough even for me. It just tasted like a light whole wheat bread with a little extra sugar. I guess I was expecting something sweeter?