Make Your Strawberry Shortcake Even Better By Swapping Out The Cake - Chowhound

Using biscuits instead of yellow cake isn't so much a departure as it is a return to the original dessert. Shortcakes have been around since at least the early 19th century in the United States; "short" in this case, refers to the fat in the batter that helps the treats crisp up, not unlike a biscuit. Similarly, unlike many cake batters, shortcake's is heavier — closer to dough in consistency. One major…