Sweet biscuits, only sweet biscuits, please. Sponge is disgusting.

If you use spongecake, it's just strawberry cake. Shortcake needs biscuits to deserve the name.

My dad's favorite = )

we like angel food cake ...

Made some biscuit shortcake tonight for my first homegrown berries of the season. I prefer to pour cream over it - far easier and just as delicious. And it was!

I prefer to pour cream over it

My parents used plain milk, and that was good, too.

We are from the pound cake side of the discussion.

Though I will make pan shortcake - Bisquick spread in a cake pan and cut into squares, or even cottage pudding.

I like the juice soaking in to the cake, so I give the berries a chance to marinate in the sugar.

We like our whipped cream crunchy so I have to make it last, and sometimes sprinkle sugar on top!

Pound cake here, but truth be told, I prefer angel food cake and heavy cream. And I do know how wrong that is but I just don't care ; )

Only the baking powder biscuits for me! Mmmm

Was it Cottage Pudding, which is actually a cake?

From the Fannie Farmer Boston Cooking School cookbook

1½ cups flour
2 tsp. baking powder
½ tsp. salt
½ cup sugar
1 egg, beaten
½ cup milk
½ cup butter, melted

Preheat oven to 400 degrees. Butter and flour a shallow 8-by-8-inch cake pan. Sift together into a mixing bowl the flour, baking powder, salt and sugar.

In a separate bowl, mix the egg, milk and melted butter. Stir gently into the flour mixture to combine. Pour batter into prepared pan.

Bake at 400 degrees for 20 to 25 minutes.

I've never heard "Cottage Pudding" before. Could be. While I was trying to recall just what it was like I started thinking that it was a bit like the cake part of a crumbcake but butterier. Sort of. I've been googling around and have only found one recipe with a picture that looked anything like it, but it was just a basic cake with a ton of baking soda. I dunno. I never thought it was rare. I guess it was.

In the old 50s Betty Crocker cookbook there is a recipe for Cottage Pudding. I made it thinking it would be "puddinger" but it was just a cake -- I was so disappointed since I was expecting something else! I may have to make another one sooner than later -- perhaps for my next batch of strawberries!

I'm assuming it means "pudding" in the UK sense? I.e., dessert? When I was young and first involved internationally, I was very put off by a young Englishman questioning my "pud" in a way that sounded rakishly anatomical.

that pudding recipe is very similar the what grandma referred to as a shortcake … and we'd have it with rhubarb … but that's another thread

Oh, bragu -- rhubarb -- haven't had any this year as yet!

pillog -- I made it long ago and having been more familiar with English terms and cooking, yes, I think it has it's roots in England (although Betty doesn't say it does). We will be getting more strawberries -- I may have to make it to go with!

Since the strawberries have continued to be good, I've been experimenting with my Bisquick shortcake. I don't want to make an entire recipe - prefer it to make no more than two shortcakes.

So, I take a heaping 1/2 cup of Bisquick, add sugar to taste, add 1/8 cup melted butter, and a whole egg. Mix thoroughly. Mound into a "biscuit" on the baking sheet and bake for about 12 minutes at 325°. Split, butter, poor berries over it and that's all I need - no cream added at all. It's really moist and delicious! The egg makes it nice and light.