Some students thought that "shortcake" means a short, small piece of cake. Of course, many different kinds of cake are sold at Japanese bakeries as single pieces of cake. But we don't call all of those kinds of cakes "shortcake."
According to Barron's Food Lover's Companion (Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc.), a shortcake "is a large, sweet biscuit that is split in half, then filled and topped with sliced or chopped fruit (traditionally strawberries) and softly whipped cream."
Shortcake is called "shortcake" because it uses a "shortened dough" just like the dough used to make biscuits. Normal cake batter is like a liquid and is poured into a pan before baking. Shortcake dough is formed and cut before placing on a cookie sheet for baking.
What is "shortened dough"? First, there are two types of dough: shortened dough and long dough. Both types of dough use shortening, but the technique of mixing the shortening into the dough is different. Long dough is used for pie crusts. Short dough is used for biscuits and tarts.
Thus, the name of "shortcake" comes from the use of "short dough" or "shortened dough."
In Japan, I have never seen a real strawberry shortcake. The so-called strawberry shortcake sold all over Japan is really a layered sponge cake with strawberries and whipped cream.
So, if you have a chance to try real strawberry shortcake overseas, please give it a try! Until then, I hope you enjoy your sponge cake during the Christmas holidays here in Japan!
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