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Old 09-07-2015, 10:59 AM   #41
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I've lived in Massachusetts for 70 years and 99.99% of the shortcakes I've eaten have been made with these. You can buy them in any supermarket. I can't speak to what's common in Maine.
Maybe it's more of a Maine thing

I'd seen these in the stores but they weren't a big seller like they are here.

Try it with a biscuit, really delicious!
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Old 09-07-2015, 11:09 AM   #42
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Maybe it's more of a Maine thing

I'd seen these in the stores but they weren't a big seller like they are here.

Try it with a biscuit, really delicious!

Sorry, bakeshef. I really don't care for biscuits.
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Old 09-07-2015, 12:28 PM   #43
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I've lived in Massachusetts for 70 years and 99.99% of the shortcakes I've eaten have been made with these. You can buy them in any supermarket. I can't speak to what's common in Maine.
I'm in Springfield MA, and they are extremely popular down here. I might have to try making a boston cream pie in them that sounds delicious actually.
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Old 09-07-2015, 02:02 PM   #44
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In New England, especially Maine, this is how shortcake is made. I believe by definition a shortcake is like an american style slightly sweetened biscuit.

When I moved to NC, angel cake or those little premade sponges were the norm. I was confused because with this being big biscuit territory, why hadn't they thought of using them for strawberry shortcake?

Biscuits are my preferred shortcake, maybe it tastes better or maybe it's nostalgia.
No it is not nostalgia. New England shortcake has substance. No flavor in those wimpy sponge cakes.

My sister used to make three cake size sweetened biscuits. Then when serving time came, she would assemble it. Each layer of biscuit was washed in strawberry juice, and then a layer of strawberries topped with a layer of whipped cream. But the crowing glory was always the top layer. It would serve eight. Ten if there were kids. They got skinny slices. Everyone else got a big slice.
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Old 09-07-2015, 04:52 PM   #45
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...Biscuits are my preferred shortcake, maybe it tastes better or maybe it's nostalgia.
bakechef, I'm with you. My great aunt or Mom would bake the sweet, shortcake style biscuit from scratch. So tender and light! Himself grew up eating shortcake made with sponges. Yuck, in my book. I'll buy a four-count every once in a decade because one every ten years is enough. Instead of baking shortcakes, though, I compromise and buy either pound cake or angel food cake. We both think those bases are acceptable.
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Old 09-07-2015, 07:59 PM   #46
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Growing up Strawberry Shortcake was homemade Angel Food Cake, fresh strawberries with whipped cream. No biscuits. I've made the biscuits, but would rather have a soft, spongy cake.
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Old 09-07-2015, 08:15 PM   #47
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Growing up Strawberry Shortcake was homemade Angel Food Cake, fresh strawberries with whipped cream. No biscuits. I've made the biscuits, but would rather have a soft, spongy cake.

Pound cake was sometimes used as a standard substitute for those cake cups I pictured.
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Old 09-07-2015, 08:59 PM   #48
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don't like any cakes, eating American cakes is like eating air. I like my cakes heavy, really dense, just like Russian bread, Russian cakes are heavy. Can't eat a lot of it. When I make them people who never had it grab a huge piece and then they can never finish. Bu I do like apple and similar pies.
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Old 09-07-2015, 09:07 PM   #49
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don't like any cakes, eating American cakes is like eating air. I like my cakes heavy, really dense, just like Russian bread, Russian cakes are heavy. Can't eat a lot of it. When I make them people who never had it grab a huge piece and then they can never finish. Bu I do like apple and similar pies.
You should try pound cake with lemon glaze or flourless chocolate cake with chocolate ganache. They're both pretty dense. And flavorful when done right
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Old 09-07-2015, 10:41 PM   #50
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Flourless chocolate cake is not bad, if it is made right. I've had it both ways.


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