In the strawberry shortcake world, there are those who like a cake-type shortcake and those who like the biscuit type. I'm in the biscuit camp, but the problem I have is that the shortcakes always seem to spread too much. I would like them to remain high so that they would be easily splittable, but mine seem to flatten out when they bake. I am essentially using a recipe for a cream biscuit or cream scone with butter cut into the flour and a small amount of sugar, baking powder, and salt and the whole thing brought together with cream. They taste good, but the presentation is poor. Any ideas would be appreciated!