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People often use angel food cake in "shortcake" recipes, as shortcake can sometimes come out dry and bland. This came out moist and tender and not at all dry and crumbly. I think the trick is being gentle and not over-mixing the batter when you add the wet ingredients. The hint of lemon in the cake went well with the blueberries. The shortcake wasn't overwhelmingly sweet and the fresh fruit and whipped cream were delicious and added just the right amount of sweetness. I added a little bit of vanilla to the whipped cream. I'll definitely make this again! Perfect for the fourth of July!