Because of the television show's universality among our age group in particular, I spent most of my childhood—and adolescence, for that matter—associating the term "strawberry shortcake" with a red-headed cartoon character dressed in pink and white, topped with an oversized strawberry-patterned hat, rather than the delicious non-gender-specific dessert that it actually is. I don't think I even tried strawberry shortcake until young adulthood. I mean, it's not like I avoided it on purpose. I just never sought it out. Nowadays, I get a hankerin' every once in a while. Fresh fruit, whipped cream, and shortcake seems a bit lighter and more appropriate as a warm weather dessert than, say, oily, icing-laden birthday cake.
We had these biscuits with Reddi Wip Non-Dairy with Almond Milk and frozen strawberries. All three ingredients were slightly more shelf-stable versions of their traditional equivalents. These shortcake biscuits are exactly what you might assume they are—shortcake, but in biscuit form. They're denser, firmer, and drier than freshly-made shortcake. Sonia said they reminded her of scones. I totally agree. They're like plain scone bread with a lightly-sweet shortbread flavor—almost like hardtack, but significantly more dessert-like and pleasant.
Sonia remarked that she's had biscuits that taste too salty or too much like baking soda. I'm not sure I know exactly what she's talking about, but I agree with her that these pastries are pleasantly free of such flavors. They do blend well with fruit and whipped cream, as the packaging claims. I wouldn't say they're a perfect substitute for freshly made shortbread, but they're adequate for this not-completely-fresh makeshift version of the dessert that we concocted yesterday.
$2.99 for four biscuits. Four stars from Sonia. Three from me.
Bottom line: 7 out of 10.