Why You’ll Love This Recipe
Dreamy Blueberry Shortcake Cake is a delightful twist on the classic shortcake dessert, combining fluffy vanilla cake layers with luscious blueberry compote and clouds of whipped cream. This cake offers a perfect balance of sweet and tart flavors with a soft, airy texture that melts in your mouth. Ideal for summer gatherings or any time you crave a fruity dessert with a touch of elegance.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powderbaking sodasaltunsalted buttereggsvanilla extractbuttermilkblueberrieslemon juicecornstarchheavy whipping creampowdered sugar

directions

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract.

Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix just until combined.

Divide the batter evenly between the two pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the blueberry compote, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the mixture thickens and berries begin to burst. Let cool.

Whip the heavy cream and powdered sugar until stiff peaks form.

Once the cakes are cool, layer one cake on a serving plate. Spread a generous layer of whipped cream and blueberry compote on top.

Place the second cake layer over the filling. Cover the top with more whipped cream and spoon additional blueberry compote over the top for a dreamy finish.

Servings and timing

This recipe yields 10–12 slices.
Preparation time: 25 minutes
Baking time: 25–30 minutes
Cooling and assembling time: 60 minutes
Total time: 1 hour 50 minutes

Variations

Swap blueberries for strawberries, raspberries, or a mix of berries.
Add a touch of almond extract to the whipped cream for added depth.
Use lemon zest in the cake batter for a citrusy note.
Make it a three-layer cake for a more dramatic presentation.

storage/reheating

Store the assembled cake in the refrigerator for up to 3 days.
Cover loosely with plastic wrap or place in a cake carrier.
For best texture, let slices come to room temperature for 15 minutes before serving.

FAQs

Can I use frozen blueberries?
Yes, just cook them directly from frozen for the compote.

Can I make the cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored wrapped at room temperature.

Can I use whipped topping instead of fresh whipped cream?
Yes, but fresh whipped cream offers better flavor and texture.

Do I need to refrigerate the whole cake?
Yes, because of the whipped cream and fruit, refrigeration is necessary.

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I double the recipe?
Absolutely—use larger pans or make more layers.

Is the compote too sweet?
No, it has a balanced sweetness with a touch of lemon for brightness.

Can I use cake flour?
Yes, for a lighter crumb—reduce the amount slightly when substituting.

What if I don’t have buttermilk?
You can make your own by adding 1 tbsp lemon juice or vinegar to 1 cup milk.

How do I prevent the whipped cream from deflating?
Chill your bowl and beaters beforehand, and don’t overmix.

Conclusion

Dreamy Blueberry Shortcake Cake brings the best of fresh berries, tender cake, and whipped cream into one beautiful dessert. It’s the perfect showstopper for any celebration or a weekend treat that feels extra special. One bite, and you’ll understand why it’s called “dreamy.”