Blueberry Shortcake Birthday Cake
A delightful and elegant blueberry shortcake birthday cake with cream layers, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Filling and Topping
- 2 cups fresh blueberries
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside while preparing the batter.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the milk. Mix until well combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
Cream Filling and Assembly
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use this as the filling and topping for the cake.
- Place one cake layer on a serving plate. Spread half of the whipped cream over the top. Place the second cake layer on top, then cover with the remaining cream. Decorate with additional blueberries if desired.
Serving and Storage
- Chill the cake for at least an hour before serving to allow the flavors to meld. Slice and serve chilled for best results.
- Store any leftovers in the refrigerator, covered, for up to three days. For longer storage, consider freezing individual slices wrapped in plastic wrap and foil.
Notes
Pro Tips: Use room temperature ingredients for a more consistent batter. Be gentle when folding in blueberries to prevent them from bursting. Chill the cake for at least an hour before serving. Ingredient Substitutions: Almond flour can be used for a gluten-free version. Use dairy-free butter for a lactose-free option. How to Serve: Serve chilled with a glass of sparkling wine or a hot cup of coffee. Storage & Freshness: Store in the refrigerator for up to three days or freeze for longer storage. Make-Ahead Tips: Bake the cake layers a day in advance and assemble before serving.