I’m with the biscuit/scone crowd for shortcake.
Cooks Illustrated has a good cream biscuit recipe which is close to scone territory:
280 g. AP flour
1 t. sugar
2 t. baking powder
5/8 t. salt
1 1/2 c. cold heavy cream
KAF has good cream scone recipe (I’m working on variations of this recipe right now):
360 g. AP flour
1 T. baking powder
1 t. table salt
1/4 to 1/3 c. sugar, to taste
1 t. vanilla extract
300 g. heavy cream + more as needed
Either of these are great for shortcake.
