Three cakes under one name
- Biscuit shortcake is the American original. Short refers to a dough rich in butter or other fat, which makes it crumbly and tender. A lightly sweetened biscuit is split, piled with sliced, sugared berries and topped with whipped cream.
- Sponge shortcake uses vanilla sponge or angel food, either as individual cups or as a layer cake filled and frosted with whipped cream and fresh strawberries.
- Japanese strawberry shortcake is a feather-light genoise layered with lightly sweetened whipped cream and halved berries, frosted smooth and crowned with whole strawberries. It's the traditional Christmas cake in Japan and a staple of Japanese, Korean and Chinese bakeries in the US.
A berry-season party food
Shortcake recipes appear in English and American cookbooks for centuries, but strawberry shortcake became a true American institution in the mid-1800s, when railroads could ship fresh berries to cities and towns held strawberry festivals and shortcake socials to welcome the harvest. The dessert stayed tied to late spring and early summer, and it still makes the most sense when local berries are in.
When strawberries are at their best
Supermarket strawberries are available all year, but local fruit is sweeter and redder all the way through. Florida's harvest runs roughly from December through March or April. California produces berries for much of the year, with spring the peak. Across much of the rest of the country, the local season is short, typically May into June, a little later in northern states. Bakeries that care tend to feature shortcake when those local berries arrive, and some only make it then. Look for fruit that is red to the shoulders with fresh green caps; white tops and hollow centers mean it was picked early for shipping.
The soggy problem
Strawberries macerated in sugar release juice, which is exactly what you want on a biscuit, but not hours ahead of time. A good biscuit shortcake is assembled at the last minute, so the bottom soaks up some juice while the top stays crisp. Layer-style cakes use a light syrup and stabilized cream so they can sit in the refrigerator for a day without collapsing. If you're buying a biscuit-style shortcake to take home, ask for the parts packed separately and assemble them just before serving.
Ordering and price
Individual shortcakes and slices typically cost $5 to $9. Whole Japanese-style or sponge strawberry cakes run about $35 to $75 for an 8-inch round, more for larger cakes or premium fruit. Order whole cakes two to three days ahead, especially around Mother's Day, Fourth of July and, at Asian bakeries, Christmas. Whipped-cream cakes need to stay refrigerated and are best within a day or two.
