I’m going to go out on a limb here and admit to the world that I don’t like strawberry shortcake.
I love strawberries. That’s not the problem.
It’s the cake.
Cake should have plenty of frosting, and it should preferably be chocolate. Other types are occasionally acceptable, like lemon or cherry cream.
Pound cake does not excite me. Neither does angel food cake, coffee cake, carrot cake, bundt cake, or pineapple upside-down cake.
Sheet cake annoys me because there’s only one layer of frosting, and it’s usually pathetically thin.
Strawberry shortcake annoys me because (a) there’s no frosting, and (b) the strawberries sog up the cake and make it icky.
At this moment I can only think of ONE type of frosting-less cake I actually like. Some people call it “poke cake”, others call it “jello cake.” Just bake a sheet cake, chill it, poke a bunch of holes in it, mix up a bowl of jello, pour the jello over the punctured cake, and refrigerate it until the jello has set. It’s really good!
I can almost hear my friend Lee saying “Hey, wait, you don’t like it when strawberries sog up a cake, but yet you’ll purposely pour Jello on it and let THAT sog it up, and then it’s ok??” 
Yes.
Then it’s ok.
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