Blueberry Shortcake Cake

5 from 3 votes

Blueberry Shortcake Cake

This blueberry shortcake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 35

Total Time 1 15

Servings

Calories 493kcal

Author Olivia

Ingredients

Vanilla Cake:

2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 1/2 tsp vanilla extract
1 cup buttermilk room temperature

Blueberry Sauce:

2 cups blueberries fresh or frozen
1/2 cup water
1/2 cup granulated sugar
2 Tbsp lemon juice
2 Tbsp cornstarch mixed with 2Tbsp cold water

Whipped Cream:

1 1/2 cups heavy whipping cream cold
3 Tbsp granulated sugar

Assembly:

1 1/2 cups fresh blueberries

US Customary - Metric

Instructions

Vanilla Cake:

Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Blueberry Sauce:

Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
Slowly add cornstarch mixture while stirring blueberries. Bring back to a boil and cook until thickened (30 - 60 seconds). Cool completely before using. If too thick, add some water to thin out.

Whipped Cream:

Place mixer bowl and whisk into the fridge to chill. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until stiff stiff.

Assembly:

Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.

Nutrition

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