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Traditional turn-of-the-century shortcakes were served warm, split and slathered with butter, and filled with macerated strawberries (no whipped cream necessary). Just before serving, pour sweetened cream generously over the top. The juice from the berries creates a rich strawberry cream in a pretty-in-pink shade.
In the fifties, happy homemakers turned to Bisquick to make easy drop-style biscuit shortcakes. It's still a great (and delicious) time-saver for today's busy shortcake baker. For an especially decadent touch, we've added chocolate chips to the batter.
Angel food cakes were popular in the eighties, when aerobics tapes and low-cal diet fads were all the rage. They're still one of the best diet-conscious desserts: easy to pull together, extra light, and the perfect cake to pile high with sliced berries and airy, lightly sweetened whipped cream.