Made with fresh blackberries and limes, this Blackberry Lime Shortcake Cake is a delicious way to celebrate the bright and bold flavors of the season.
I thought it’d be appropriate to wrap up this week with a cake. (It’s Friday after all, and I’m down for any reason to celebrate. How about you?) So, with visions of spring and summer already dancing in my head, today I’m serving up Blackberry Lime Shortcake Cake.
Blackberry Lime Shortcake Cake:
What’s a “shortcake cake” you may ask? Well, it’s all the things you love about shortcake served in cake form. Like this…
Not only does it look beautiful, but I find it so easy to serve this way. Normally, you need to prepare individual shortcakes just before serving. With a shortcake cake, all you do is slice, serve, and enjoy!
Although the recipe may sound a bit complicated, you’ll find it’s easy to make.
How to Make Blackberry Lime Shortcake Cake:
First, prepare your shortcake. What’s nice about this method is that you bake the entire shortcake in one pan instead of having to roll out and cut individual circles of cake.
While the cake bakes, you can put together the blackberry lime filling. If you’ve never had blackberry and lime together, you are in for a treat. The flavors play off each other deliciously. Plus, if this winter is dragging you down like it is me, the flavor pairing may give the taste of summer you need.
In addition to blackberries and lime, I amped up the traditional whipped cream element of shortcake by adding cream cheese. (A little cream cheese never hurts, right?) Not only does it bring a tangy richness to the flavor, but it also gives the filling body that helps support the cake when assembling.
With all the elements prepared, you just need to assemble them. Slice the cake in half horizontally and evenly spoon a layer of filling and some blackberries on the bottom half. Then place the top half back on.
For a decorative detail, I piped more of the filling onto the top of the cake and garnished that with blackberries and lime zest curls. So cute!
This serves nine, so I added the topping and garnishes in such a way that each cut piece would be as pretty as the next.
I don’t know about you, but as I write this post, I’m craving a slice of this Blackberry Lime Shortcake Cake. When I was finished photographing this, I had to fight the urge to pick up the whole cake sandwich style and devour it in its entirety. It’s that good!
If you love blackberries, you’ll like these recipes too:
- Blackberry Banana Muffins
- Frozen Blackberry Margaritas
- Blackberry Crostata
- Blackberry Rhubarb Cake
- Blackberry Basil Sangria
As always, enjoy your baking. I hope you also have something fun planned for the weekend!
Blackberry Lime Shortcake Cake Recipe:
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 1 tablespoon coarse sugar
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 1 tablespoon fresh lime zest plus more to garnish
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups blackberries divided
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Begin by preheating your oven to 400 degrees F. Line the bottom of an 8x8-inch baking pan with parchment paper and spray the paper with baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, mix together the buttermilk, oil, and vanilla.
Pour the buttermilk mixture into the flour mixture and stir with a fork until just combined. Add the batter to the prepared baking dish and spread into an even layer. Sprinkle with coarse sugar.
Bake for 20-25 minutes or until golden and done. - A toothpick inserted near the center should come out clean.
Allow the shortcake to cool in the pan. Then remove and slice in half horizontally. Set aside.
Next, prepare the filling by whisking together the cream cheese, sugar, lime zest, vanilla and 1 cup of the blackberries. Do this in a mixer on medium spend until the mixture is creamy. This will take 1-2 minutes.
In a clean bowl, beat the heavy cream and confectioners' sugar until soft peaks form. (It should be fluffy but not too firm.) Then, using a spatula, fold in the cream cheese blackberry mixture until just combined.
To assemble the cake, spoon about 3/4 of the filling over the bottom half of the cut shortcake. Spread the filling out in an even layer; then top with the remaining blackberries, reserving 9 for garnish. Place the top half of the shortcake on the layer of blackberries and filling. Use the reserved filling to add 9 dollops to the top of the cake. (You can do this with a spoon or piping bag.) Garnish each with a blackberry and lime zest.
Refrigerate for at least 1 hour before serving.