Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.