Berry Shortcake Layer Cake
by Elisa Pecorari
This Berry Shortcake Layer Cake is a summer showstopper! Layers of fluffy white cake, fresh berries, and whipped cream - it's impossible to resist. Whether you're serving it up for a party or just because you feel like treating yourself, this cake is sure to impress. So here's what you need to make this delicious dessert:
(SERVINGS 8 slices PREP TIME 30 mins COOK TIME 40 mins TOTAL TIME 1 hr 10 mins)
- 3 Aluminized Steel Round Cake Pans 10”
- Mixing bowls
- 2-1 Scraper and Spatula 10”
- Reusable Piping Bag and Tips
- 10“ Icing spatula
- Stainless Steel Lemon Grater
- 2 cups All-Purpose Flour leveled and sifted
- 2 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp salt
- 3/4 Cup Butter
- 1 3/4 Cup Sugar
- 3 eggs room temperature
- 1/4 Cup Buttermilk room temperature
- 1 Tsp Vanilla extract
- Zest from 1 lemon
- ¼ Cup Blackberries, chopped
- ¼ Cup Strawberries, chopped
- ¼ Cup Raspberries,
- ½ Cup Sugar
- ¼ Cup Water
- 7 cups powdered sugar
- 2 1/2 cups unsalted butter room temperature
- 1 tsp vanilla extract
- 4 Tbsp heavy whipping cream (more if needed)
- Preheat the oven to 350F.
- Grease the round pans, cut 8-inch rounds out of parchment paper, and line the bottom of the pans. Grease the top of the parchment paper as well.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix to combine and set aside. Using a stand mixer with the paddle attachment, beat the butter until creamy.
- Gradually add the sugar and continue beating on low for three minutes. Scrape down the sides of the bowl and add the eggs one by one. Add the vanilla extract and lemon zest. Continue beating until everything is incorporated and creamy.
- Add the flour mixture in three additions, alternating with the milk. Beat until the batter is smooth.
- Transfer the batter to the baking pans and bake for about 30 to 40 minutes. To check the doneness, insert a toothpick in the center of the cake. If it comes out clean, you can take them out of the oven.
- Place them on the counter or cooling racks to cool off to room temperature.
- In a saucepan combine the blackberries, strawberries, raspberries, sugar, and water. Stir to combine and bring to boil. Stir occasionally until the sugar is absorbed and the blackberries are soft and release juice.
- Remove from the heat and transfer to a mixing bowl.
- Meanwhile, make the buttercream. In a stand mixer with the whisk attachment, beat the butter until creamy. Gradually add the powdered sugar and continue beating until smooth.
- While still beating, add the vanilla and the heavy cream. Continue beating until everything is incorporated and the buttercream is creamy and spreadable.
- Transfer the buttercream to a piping bag or a sandwich bag and cut the tip. Set aside in a glass so it stays straight.
To assemble the cake
- Once the cake layers are cooled, cut into two layers each. You will have 4 layers in total. Place the first layer on a flat surface or a cake stand and pipe the frosting around the edges of the cake. This will keep the blackberry filling from leaking down the sides.
- Once you have a circle of frosting around the top of the cake, add the berry filling in the middle. Spread to cover the whole top.
- Place the second layer of cake and repeat - circle the edges with buttercream and fill the middle with the blackberry filling. Repeat with the rest of the layers.
- When you put the last layer on the cake, spread the buttercream all over, on the top of the cake.
- Drizzle with the berry filling and garnish with fresh blackberries.
Chef's tip: If you find that the buttercream is not sweet enough for you, add more powdered sugar to the mixture (1/2 cup at a time).