Question:
Although strawberry shortcake was not a big part of my childhood, my mother would make it occasionally. And the bottom layer was always a small, round sponge cake. As far as I knew, that was universal. As I got older, I realized that it seemed more common to have a bottom layer that is closer to a soft, lumpy biscuit.
Is this a regional thing? The picture on this thread seems to be the sponge cake variety. How many people think that is “normal”? I used to, but have come to consider it “non-traditional”. Just wondering how people see that.
All I ever knew was the sponge cake version..................
Thinking regional, more into blackberry cobbler and dewberries with ice cream.
And mustang grape jam...
The biscuit thing is shortcake, according to the definition of shortcake as a crumbly biscuit with lots of shortening in it. I don’t know what got people using sponge cake instead, because there’s no comparison. Seems like all you see in stores is the little sponge cakes, but real shortcake is very easy to make.
We used Sara Lee frozen pound cake when I was growing up.
Now I use slices of lemon pound cake I find in the store bakery with non-sweetened whipped cream and fresh strawberry syrup.