Blueberry Shortcake Cake
A tender, moist cake layered with fresh blueberries and topped with a dreamy stabilized whipped cream frosting. This show-stopping dessert is perfect for family gatherings or celebrations!
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder 療
1/2 teaspoon salt 蓼
1/2 cup unsalted butter, softened 杻
1 cup milk 拏
2 large eggs 讀讀
1 teaspoon vanilla extract
2 cups fresh blueberries 𢡄
For the Whipped Cream Frosting:
2 cups heavy cream 拏
1/2 cup powdered sugar
1 teaspoon vanilla extract
Additional:
Fresh blueberries for garnish 𢡄
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!
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