This Blueberry Shortcake Cake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries.
Summer is officially in full swing, though you’d never know it if you were living in Vancouver. We had a pretty intense heatwave a few weeks ago, but since then it’s felt more like fall than summer.
I’m actually not complaining. Summer is my least favourite season *gasp*.
Ryan thinks I’m legitimately crazy, but I find that summer has no redeeming qualities. If I lived somewhere where I had easy access to a pool or some crystal clear ocean water, then I’d be ALL over the hot weather.
Otherwise, I’ll take my mild temps and overcast weather any day!
How to Make Blueberry Shortcake
This Blueberry Shortcake is one of the easiest cakes you will make. It doesn’t take much time, and it tastes delicious.
I used my vanilla cake recipe for the cake layers and topped them with fresh, homemade whipped cream, blueberry sauce, and fresh blueberries.
Homemade Blueberry Sauce
This blueberry sauce literally takes minutes to make — the longest part here is probably waiting for the sauce to cool so you can use it on the cake.
The blueberry sauce consists of a few simple ingredients:
- blueberries
- sugar
- lemon juice
- water
- cornstarch
You cook everything but the cornstarch for a couple of minutes, add a cornstarch & water mixture, boil and cook for a minute, then remove from heat and cool.
Homemade Whipped Cream
I made my own whipped cream, but if you’re ultra lazy (no judgment), you can just use store-bought or even Cool Whip (gasp!).
You could also make a mascarpone cream, which is crazy delicious too. I used that in my Strawberry Shortcake Cake last year.
I added some fresh blueberries as between the layers because I like the contrast of them with the blueberry sauce — not just for color, but for texture too.
I’ll admit that the cake is a little messy due to the soft whipped cream and weight of the cake layers, but it was amazingly delicious and that’s all that matters.
The cake likely would work best with two 8″ layers vs three 6″ layers so help distribute the weight a bit. It’s not very stable and won’t travel well. You can put skewers through the top to help stabilize it though.
If you’re looking for a light and delicious dessert for summer, and the perfect way to use those summer berries, this Blueberry Shortcake Cake is it!
Tips for this Blueberry Shortcake Cake:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- The cake might work best with two 8″ layers vs three 6″ layers so help distribute the weight a bit. It’s not very stable and won’t travel well unless stabilized.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- Due to the whipped cream, this cake will not keep very well. Ideally, serve the same day.
- You can use Cool Whip or store-bought whipped cream if you prefer.
- This should work just as well with any other kind of berries.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Blueberry Shortcake Cake
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
- 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
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.
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Originally published on Jun 22, 2016.
sheila lanesey says
bluberry sauce was great
Olivia says
Hi Sheila! So glad you liked it 🙂
jugal bakers says
Love your posts and recipes and we will also try these recipes.
Olivia says
Thank you! I hope you love it 🙂
Kat says
I cannot wait to make this! If I wanted to do a mixed berry version, what’s a good ratio of mixed berries do you recommend mixing?
Olivia says
Ohhh I love the idea of a mixed berry version! It really depends on what your berry preferences are and how many you want to use. For ease, you could use 1/2 cup each of blueberries, raspberries, blackberries, and strawberries. I find blackberries to be a little too crunch with the seeds, so I’d probably just stick with equal parts of the other three. But the sauce is pretty easy and forgiving — you could add a bit more berries and it would still be fine. Let me know if you try it!
Erica says
I am excited to give this a try tonight! Quick question, do you have the weighted measurements?
Olivia says
Hi Erica! There is a Metric converter below the list of ingredients 🙂
Andrey popov says
Hi! I tried one pan and it still worked. Maybe you should add that to your recipes. And I love your recipes!
Olivia says
Glad to hear that, Andrey! Thanks for the tip.
Maria says
Hello! I´m a huge fan of your cakes and will finally come around to make one… I decided to bake this for my sisters birthday… WIll there be any problem if I bake the cakes on friday night and build it with the toppings on saturday?
Thank you!
Olivia says
Hi Maria! No problem at all, just cover them with a dish towel or plastic wrap :). Please let me know how you like it!
Maria says
Came back to tell you this was amazing! People kept saying it was the best cake they´ve ever had. We put it on the fridge and the next day it was almost better than it was fresh. Thank you! Definetely will keep on trying your recipes
Olivia says
Yay! I’m so happy to hear that! Thank you! 🙂
Xing Ying says
I’m Glad I’ve found this! Just started on my baking journey and would love to try out this cake base!! May I know if I were to use an 8inch round pan, how much amount of time would I have to use?:)
Olivia says
Hi Xing! If you use two 8″ pans the baking time should still be around 25-30 mins or so :).
Kristin Ross says
Hi Liv! I made this on Saturday and it was awesome and so beautiful! It was fairly easy and so delicious! You’ve inspired me to bake more cakes! I’m pinning more of your recipes and can’t wait to try another one!
Olivia says
Hi Kristin! I’m so glad you liked this cake and found it easy! You have to let me know what else you try 🙂
Sam says
Looks amazing. Can’t wait to give this a try. Love anything blueberry. Couple silly/stupid questions. I always get confused with the sifting parts, most bloggers write it different ways. I sift after or before I measure cake flour? I have a small kitchen so I don’t really have room to buy 2 or more cake pans in all sizes. If I make this in a 10×3 do you have a appox time and temp? Thank you
Olivia says
Hi Sam! Not stupid at all! This actually confused me when I first started baking too. For my recipes, always sift after you measure the cake flour. Typically this is how recipes should be written:
1 cup cake flour (sifted) – sift after measuring
1 cup sifted cake flour – sift before measuring
For changing the pan size, still keep it at the same temperature. By 10×3, do you mean a 10″ round cake pan?
Tracie says
Definitely trying this now that blueberries are so abundant here in the lower mainland. One question, where is that lovely green cake stand from?
Olivia says
Hi Tracie! I actually got it at Homesense. It was a steal! That’s where I get most of my cake stuff :).
Elizabeth @ SugarHero.com says
This is so gorgeous! If blueberry shortcake wasn’t a thing already, you’ve definitely made it one. And good luck house hunting–I am feeling sympathetic stress for you!
Olivia says
Thanks so much Elizabeth!! <3
Quin @ Butter Be Ready says
Such a gorgeous cake and it sounds so yummy! This cake is definitely on my next baking to do list 🙂
Olivia says
Thanks so much Quin! Let me know how you like it 🙂
Christina @ The Blissful Balance says
This is so gorgeous!! I’m traveling this weekend but would love to have been able to make this for 4th of July. Definitely trying when I get back, looks so light and sweet and YUM!!
Olivia says
Hi Christina! It’s super easy to make so I hope you find time to squeeze it in! 🙂
Mary Ann | The Beach House Kitchen says
Totally dreamy blueberry shortcake Olivia! This is my kind of cake, since I am a terrible cake froster! I think I can definitely manage this one. And with all the gorgeous blueberries at the market, I just can’t wait to try! Perfect for the 4th!
Olivia says
It is SUCH an easy frosting method and I love the rustic look :). Thanks Mary Ann! xo
Renee says
This is amazing! I seriously need this cake in my life (on my plate in my kitchen) very soon! I love fresh blueberries!
Olivia says
Haha, thanks so much Renee! I wish I could send some your way!
RaShell @ Mommy's Apron says
That looks so wonderful! Yum! I am pinning this one to come back to it again. Thank you for sharing. And yes, it’s totally a thing! 🙂
Olivia says
Thanks so much RaShell!!