Cake, shortcake, biscuit-type, prepared from recipe
Whole food · Baked Products
Photo: Wikipedia
This is a tender, crumbly biscuit-style shortcake, often split and filled with fresh berries and whipped cream. It has a rich, buttery flavor and a soft, slightly flaky texture that absorbs juices beautifully. Nutritionally, it's a calorie-dense treat, providing quick energy from its high carbohydrate content.
💚 Why it's loved
People love its simple, buttery flavor and the satisfying contrast between its soft crumb and the juicy fillings it typically holds. It's deeply tied to traditions like summer picnics and holiday desserts, making it a nostalgic favorite.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and calorie content can lead to blood-sugar spikes, and it offers little fiber or micronutrients. Those monitoring blood sugar or calorie intake should practice portion control and pair it with protein (like Greek yogurt) or healthy fats (like nuts) to slow digestion.
Key benefits
- Provides quick energy from carbohydrates
- Source of dietary fat for satiety
- Contains some protein for muscle maintenance
- Versatile base for both sweet and savory dishes
- A classic comfort food in many cultures
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original 'shortcake' wasn't a cake at all, but a crumbly biscuit made with 'shortening' (lard or butter), which is what gave it its tender, 'short' texture.
Full nutrition (scales with serving)
| Water | 28.4 g |
| Energy | 346 kcal |
| Energy | 1448 kj |
| Protein | 6.1 g |
| Total lipid (fat) | 14.2 g |
| Ash | 2.8 g |
| Carbohydrate, by difference | 48.5 g |
| Calcium, Ca | 205 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 143 mg |
| Potassium, K | 106 mg |
| Sodium, Na | 506 mg |
| Zinc, Zn | 0.48 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.33 mg |
| Selenium, Se | 17.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.31 mg |
| Riboflavin | 0.27 mg |
| Niacin | 2.6 mg |
| Pantothenic acid | 0.25 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 53.0 ug |
| Folic acid | 43.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 83.0 ug |
| Vitamin B-12 | 0.07 ug |
| Vitamin A, RAE | 18.0 ug |
| Retinol | 17.0 ug |
| Vitamin A, IU | 72.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 6.0 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.18 g |
| Isoleucine | 0.24 g |
| Leucine | 0.45 g |
| Lysine | 0.20 g |
| Methionine | 0.12 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.20 g |
| Valine | 0.27 g |
| Arginine | 0.24 g |
| Histidine | 0.14 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.29 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.20 g |
| Proline | 0.68 g |
| Serine | 0.31 g |
FAQ
Is this the same as sponge cake?
No. This biscuit-type shortcake is denser, richer, and more crumbly, made with fat like butter or shortening. Sponge cake is lighter, airier, and relies on whipped eggs for structure.
Can I make it ahead of time?
Yes, you can bake the biscuits and store them in an airtight container for 1-2 days. Assemble with fillings just before serving to prevent sogginess.
What's the best way to store leftovers?
Store unfilled biscuits at room temperature for up to 2 days or freeze for up to 3 months. Once filled with cream and fruit, it must be refrigerated and eaten within a day.