Most of us are well familiar with all-American shortcake, you know, the rich, touch-of-sweet biscuit that's usually split in half then filled and topped with sliced strawberries and dollops of whipped cream.
It's been a favorite since the early 19th century when Washington Irving popularized shortcakes in his classic tale "The Legend of Sleepy Hollow." Not long after, strawberries reached a fever pitch when they became the rage in lots of desserts! And over the centuries, versions of shortcake have taken another path.
There's been shortcake made with slices of angel food cake or pound cake instead of biscuits, and yes, even our today-popular refrigerator biscuits have been used as shortcuts to shortcake.
Of course, the traditional is still that slightly sweet homemade biscuit variety, but what's non-traditional about shortcake? Well, it wears a lot of hats, 'cause we can also turn it into a main dish, like maybe topping our biscuits with chunks of cooked chicken, ladled with savory gravy or cream soup and topped with cooked veggies.
Talk about quick and easy! We can use our imaginations and our leftovers (for a dish) our gang'll love 'cause, bottom line, shortcake wears a lot of hats, and every one is long on "OOH IT'S SO GOOD!!®"
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