This is a super simple shortcake recipe to make. The blackcurrant filling can be changed to any fruit filling you desire - the possibilities are endless!
I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well. - 30 Sep 2008 (Review from Allrecipes US | Canada)
Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS not even a 2 star. Maybe I won't make them afterall... - 12 Dec 2008 (Review from Allrecipes US | Canada)
Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper! - 16 Jun 2012 (Review from Allrecipes US | Canada)