Old-Fashioned Shortcake

This recipe was wonderful! I followed it exactly except I baked this in three small round pans. It was done in 15 minutes and had a wonderful shortbread texture like a sweet biscuit almost. I topped it with freshly cut and sweetened strawberries and homemade whipped cream. Deliciousness in no time!!

Very easy to follow and make. I only did half the recipe and it came out great

This is a true shortbread- I did adjust slightly. It is not pourable so you press lightly into pan. I did double the recipe and it turned out beautiful. I also cooked at 450 degrees for about 7 minutes and then cooked for another 13 to 15 at 400 degrees because it was a bit giggly when I wet to take it out of the oven at the recommended time of 15 minutes. - I also sprinkles sugar on top prior to baking. For elevation purposes ... I live in the Rocky Mountains of Colorado so that could be the reason for temp and cook time adjustment.

I had some angst about this recipe from reading all the reviews. But this shortcake is delicious!!!!!I felt it was a little dry when I was going to put it in my pan so I added 1tsp of vanilla, that wasn’t enough, so I added a dash more milk.I also debated back and forth while prepping bake at 350 or 450??? Decided to try it as written at 15 minutes it was a beautiful golden brown. And hubby loved it!This is actually the first shortcake in the years of our marriage that turn out perfect and tasted so good! Thank for sharing your recipe!!