Introduction
Blueberry Shortcake Cake is a delightful dessert that combines the sweetness of fresh blueberries with a tender, moist cake and a luscious whipped cream frosting. This show-stopping cake is perfect for family gatherings, celebrations, or any occasion that calls for a sweet treat. Its irresistible flavors and beautiful presentation will make it the star of any dessert table.
Detailed Ingredients with measures
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
For the Whipped Cream Frosting:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Additional:
Fresh blueberries for garnish
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
1 hour, including cooling time
Yield
Serves 8-10
Instructions
1. Preheat your oven to 350F (175C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Add softened butter and mix until the mixture resembles coarse crumbs.
4. In another bowl, whisk together milk, eggs, and vanilla extract.
5. Gradually mix the wet ingredients into the dry ingredients until smooth.
6. Gently fold in the fresh blueberries.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Cream Frosting
1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar and vanilla extract, continue whipping until stiff peaks form.
3. Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
4. Add the second cake layer and cover the top and sides with the remaining whipped cream frosting.
5. Decorate with fresh blueberries.
Enjoy this fluffy, fruity Blueberry Shortcake Cake with family and friends!
Detailed Directions and Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2:
In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 3:
Add 1/2 cup of softened unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Step 4:
In another bowl, whisk together 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract.
Step 5:
Gradually mix the wet ingredients into the dry ingredients until the batter is smooth.
Step 6:
Gently fold in 2 cups of fresh blueberries.
Step 7:
Divide the batter evenly between the prepared cake pans.
Step 8:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Whipped Cream Frosting
Step 10:
In a chilled bowl, whip 2 cups of heavy cream until soft peaks form.
Step 11:
Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, then continue whipping until stiff peaks form.
Step 12:
Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
Step 13:
Add the second cake layer and cover the top and sides with the remaining whipped cream frosting.
Step 14:
Decorate with fresh blueberries on top for garnish.
Notes
Note 1:
Ensure your butter is softened to room temperature for easier mixing.
Note 2:
For best results, use fresh blueberries and avoid frozen ones for this recipe.
Note 3:
You can chill your mixing bowl and beaters prior to whipping the cream to help it whip faster.
Note 4:
This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
Note 5:
Feel free to add additional decorations or a drizzle of blueberry sauce for a more elegant presentation.
