The OG southern way of making strawberry shortcakes actually uses lightly sweetened biscuits, because Shortcakes = Biscuits. (“Short” doesn’t mean stature in baking, rather refers to the high proportion of fat to flour. In a similar vein, think about buttery, crumbly shortbread.)  In this particular recipe, I’m using a popular swap by using angel food cake, an exceptionally light and springy type of sponge cake, which is the exact opposite of a real shortcake!