BLACKBERRY LIME SHORTCAKE CAKE
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.
Author: Inspiredbycharm/Photo credit to inspiredbycharm.com
Ingredients
- Shortcake:
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 1 tablespoon coarse sugar
- Blackberry Lime Filling:
- 8 ounces cream cheese - softened
- ½ cup sugar
- 1 tablespoon fresh lime zest - plus more to garnish
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2½ cups blackberries - divided
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Instructions
- 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 ¾ 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.
