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Strawberry shortcake is known in nearly every part of the country, but not every part of the country knows the same thing. In the Northeast, unsweetened biscuits are its traditional foundation; in the South, sweet cake rules. Sponge cake sometimes is used instead of shortcake, and it’s even possible to make it on the stump of a muffin. The common denominators are strawberries, most often mixed with sugar to soften and create a thick syrup, and whipped cream or whipped topping.