Shortcake Cake Recipe: The Perfect Biscuit-Cake Hybrid
Are you ready for a dessert that’s about to become your new obsession? I’m talking about a game-changing shortcake cake recipe that combines the best of both worlds: the flaky, buttery goodness of biscuits and the sweetness of a cake. If you’re wondering how this magical hybrid came to be, let me tell you – it’s a match made in heaven! Imagine a fluffy shortcake base topped with juicy strawberries, whipped cream, and a sprinkle of sugar. It’s like a party in your mouth, and everyone’s invited!
Strawberry Shortcake Cake Recipe
This recipe rocks because it’s the perfect combination of a sweet biscuit recipe and a moist cake. It’s like a southern dessert dream come true!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup heavy cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups sliced strawberries
- Whipped cream, for serving
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. In a large bowl, whisk together heavy cream, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely in the pan before serving.
Why You’ll Love It
This shortcake cake recipe is a total showstopper, and the best part is that it’s ridiculously easy to make! The fluffy shortcake base is the perfect vessel for those sweet strawberries and whipped cream. It’s a classic southern dessert with a twist, and you’ll be making it again and again.
Blueberry Lemon Shortcake Cake Recipe
This recipe is a refreshing twist on the classic shortcake cake, and it’s perfect for springtime. The combination of scone cake texture and lemon zest is absolute perfection!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup heavy cream
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1 cup fresh blueberries
- Lemon glaze, for serving
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. In a large bowl, whisk together heavy cream, eggs, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Why You’ll Love It
This blueberry lemon shortcake cake recipe is like a ray of sunshine on a plate. The combination of fluffy shortcake base and tangy lemon zest is a match made in heaven, and those fresh blueberries add natural sweetness. It’s the perfect dessert for a springtime brunch or dinner party.
Raspberry Shortcake Cake Recipe
This recipe is for all you raspberry lovers out there! The combination of sweet biscuit recipe and tart raspberries is absolute bliss.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup heavy cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- Whipped cream, for serving
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. In a large bowl, whisk together heavy cream, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
6. Gently fold in the raspberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Why You’ll Love It
This raspberry shortcake cake recipe is like a sweet and tangy party in your mouth. The fluffy shortcake base is the perfect vessel for those tart raspberries and whipped cream. It’s a classic dessert with a twist, and you’ll be making it again and again.
In conclusion, these shortcake cake recipes are a total game-changer. They’re easy to make, delicious, and perfect for any occasion. Whether you’re a fan of strawberries, blueberries, or raspberries, there’s a recipe here for you. So go ahead, give them a try, and get ready to impress your friends and family with your baking skills! Shortcake cake is the perfect dessert for anyone who loves a good scone cake or sweet biscuit recipe. It’s a southern dessert dream come true, and you’ll be making it again and again.
