Real Simple’s Strawberry Shortcake

Holdsworth & Walter


The strawberry shortcake might as well be declared the dessert of summer, marking a lighter alternative to the rich pies and cakes of the cooler months. This recipe from the May issue of Real Simple features a crustier cake than the average angel food cake base, adding a nice, and more durable, mix of textures with the whipped cream and ice cream. The touch of lemon adds an unexpected twist to this cake, which will certainly be my staple for the upcoming months. Recipe below the pictures. Enjoy!!







  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt or fine sea salt
  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 cup whole milk
  • 2 tablespoons plus 1 1/2 cups…

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