The base of a strawberry shortcake can vary depending on tradition and personal preference, but two main schools of thought dominate: the light, airy sponge cake approach and the richer, crumbly biscuit style. In the sponge variation, the cake is soft, with a delicate crumb that easily soaks up the juices from the strawberries without losing its shape. It provides a subtle sweetness and an almost cloud‑like bite, acting as the perfect canvas for the fruit and cream. In the biscuit version, the shortcake is more rustic. It’s made from a buttery dough similar to that used for scones, with just enough sugar to round out the flavor. The biscuit crumbles pleasantly under the fork, offering a satisfying contrast to the juicy berries and smooth cream.
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