I make the shortcake portion of this recipe (and have to remind myself everytime to only use 1/2 cup milk!) I've always made shortcake "biscuits" like my mom; when I stumbled on this recipe and gave it a shot, WOW! It's my go-to recipe now. Easy, and I love the inclusion of sour cream. I sprinkle granulated sugar on top of the cake before baking. Though not a traditional "shape" for shortcake in my family, the taste is gaining acceptance. I serve wedges of shortcake with slightly mashed and sweetened berries and a touch of whipped cream. No pudding for us -- that's a bit too far out of my comfort zone. *Grin*
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I make the shortcake portion of this recipe (and have to remind myself everytime to only use...