Thanks to all for voting. I almost didn’t start this thread, as in the grand scheme of things, shortcake is hardly note-worthy.
The voting is a little ahead for the biscuit instead of cake. I’ve never heard of real “shortcake” before–just biscuit vs. cake.
My mother use to serve peach shortcake too. She’d also take a slice of pound cake and put a canned peach half surround by whipped cream on it. She called it “poached egg on toast.”
This is actually my problem with biscuits as the base. Perhaps because I don’t live in the South, they are often terrible, and not even slightly sweet. Strawberries over bitter salty biscuit is actually pretty bad, and whipped cream doesn’t fix it.
I would be intrigued to try it over biscuits properly made with some skill, because it sounds nice.
We’ve always used angel food cake. Don’t ask me why!
Biscuits!!
And the people here in the midwestern town that I live in think I am crazy for not using pound cake.
That’s why you don’t use biscuits, you use …shortcake. I guess it might be similar to a scone purchased at Starbucks, but I don’t know. It isn’t very sweet, but it absorbs the strawberry juice without getting soggy and compliments the fluffy whipped cream.
Pound cake just gets soggy.
We use angel food cake here. It’s very light and goooood.
What’s the difference between sponge cake and Angel’s Food cake? I like 'em both.
Angel food has no egg yolk. It’s white with a brown crust and has a very springy texture with tiny pores. It’s usually in a specific shape from being baked in an angel food pan.
Sponge cake has egg in it, so it’s yellow. Things like the shortcake shells (and Twinkies) are sponge cake.
Thanks. Now I"m hungry again.
Biscuits like Mama used to make (and still does). Made with Bisquick, but not the usual Bisquick biscuit recipe – Bisquick shortcakes are a bit richer and sweeter than regular biscuits.
I like poundcake & angelfood cake and both are good with strawberries, but neither is what I mean when I say “Strawberry Shortcake.”