Actually, shortcake is a sweet biscuit, which is why biscuits are usually used. Here is a good place to check it out: Foodimentary. I love it!
Strawberry Biscuit Shortcake
2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, sliced
1 tablespoon orange juice
1-1/2 cups whipped topping
In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops. Yield: 8 servings.
Recipe found here: Strawberry Biscuit Shortcake