Description
This three-layer blueberry shortcake cake features fluffy vanilla sponge, homemade blueberry sauce, and whipped cream. Perfect for summer gatherings with a fresh, tart-sweet flavor combination that highlights seasonal berries.
Ingredients
2 1/4 cups all-purpose flour (sifted)
3/4 cup unsalted butter (room temperature)
2 1/4 cups granulated sugar
1 3/4 cups fresh blueberries (3/4 cup for sauce, 1 cup for filling)
1 1/2 cups heavy whipping cream
1/4 cup water
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C)
Grease and flour three 6-inch cake rounds
In a bowl, whisk flour, baking powder, and salt
In another bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Alternate adding dry ingredients and milk (1 1/4 cups milk total) to butter-sugar mixture
Divide batter evenly among prepared pans and bake 35 minutes
For blueberry sauce: Combine 3/4 cup blueberries, 1/2 cup sugar, water, and lemon juice in a saucepan
Simmer until blueberries break down, then mix cornstarch with 1 tsp cold water and stir into saucepan
Bring to boil until thickened, cool completely
For whipped cream: Chill bowl and whisk. Beat cream and remaining 1 cup sugar until stiff peaks form
To assemble: Place first cake layer in serving dish, top with 1/3 of whipped cream, 1/3 of blueberry sauce, and 1 cup fresh blueberries
Repeat layers, finishing with whipped cream and remaining berries
Chill for 1 hour before serving
Notes
For gluten-free option: Use 1:1 GF baking flour
For dairy-free: Substitute butter with vegan margarine and cream with coconut cream
Use fresh blueberries for best flavor; frozen can be used if thawed and drained
Cover and refrigerate for up to 24 hours before serving
Serve chilled for optimal texture
- Prep Time: 30
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg