Blackberry Shortcake Cake

Thanks for sharing!

Instead of making individual shortcakes for everyone, make one big blackberry shortcake cake. It is a beauty to make and serve and it tastes delicious too. With layers of slightly sweet biscuit-y cake, fluffy vanilla frosting and plenty of blackberries to go around, it is a sure winner.

Celebrate blackberry season with a fabulous showstopper cake.  The base is built on an easy to make and hardy cake. Then it is piled high with fluffy ermine frosting and drizzled with a super easy to make blackberry sauce. 

It makes an impression on the eyes first and then the taste buds. You are going to want to make one this summer!

  We have a small stand of thornless blackberry bushes outside of our garage.  Though it doesn’t take up a lot of square feet, it really produces berries.

Not only do we get several gallons of berries every year, the berries themselves are huge! They continue to amaze us year after year.     

I always make a few treats right away.  Maybe a blackberry pie or blackberry crisp.  Of course we eat some right off the vines as well.

Then I usually put at least two gallons worth of berries in the freezer for later.  Sometimes we add them to smoothies or we’ll whip up a batch of simple blackberry sauce to put on waffles or something.

We must not have been as good as usual about using our frozen berries last year.  I found a bag in the freezer and there are already green berries in the backyard.     

My grandparents from Florida were in town for a visit, so I wanted to make them something special.  Using homegrown berries seemed like a great way to make a treat extra good.

Then I thought of this shortcake cake.  I had made it back in 2015 and it was so good.  I knew it would make an impression both visually and with how good it tastes.     

So it was decided!  A blackberry shortcake was in order.     

I went ahead and snapped some new pictures for you and thought it would be worth sharing this beauty again.  I am sure most of you weren’t around back when I put it out the first time, well other than my mom anyway!

Here is some of the original post from 2015:     

I wanted to make shortcakes, but I thought it would be more fun to make a shortcake cake!  I had been looking for a good excuse to make my favorite whipped cream frosting, so this seemed like a perfect application.

So, I put together soft but relatively dense cake.  I wanted it to be part biscuit, part cake.  

Then a healthy schmeer of whipped cream frosting, a little blackberry sauce.  Repeat and enjoy.   

You could certainly make your blackberry sauce a bit thicker if you don’t want it to be so messy.  I wanted it a little runny so that it would seep into the cake some.  The mess didn’t bother me one bit!

Tips and Tricks for Blackberry Shortcake Cake:

• Make the blackberry sauce ahead of time and refrigerate to make sure it is completely cool before you add it to the cake.  The frosting is super fluffy and a little soft to start with, so any warmth at all from the blackberry sauce is going to cause a mess.
• The frosting and sauce will both set up more in the refrigerator.  Chill before transportation and it will be fine.
• Chilling before serving also makes for cleaner slices.  The frosting and blackberry sauce are less likely to smoosh out when being cut if they are cold.

Thanks for sharing!