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 heavy cream
- 2 quarts strawberries, hulled and quartered (about 6 cups)
- 2 teaspoons pure vanilla extract
- 1 pint strawberry ice cream
Heat oven to 400 degrees F. Whisk together the flour, baking powder, baking soda, salt and 1/4 cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).
Drop 8 large mounds of the dough (about 1/2 cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining 1/4 cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.
Beat the remaining 1 1/2 cups of heavy cream with an electric mixer until soft peaks form, 1 to 2 minutes. Split the biscuits. Top each bottom with strawberries and juices, ice cream, whipped cream, and a biscuit top.