As you know, we have been having a bumper blackberry crop. 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!
Blackberry Shortcake Cake
1/2 cup plain yogurt
1/2 cup sour cream
1/4 tsp salt
2 T sugar
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
1 1/2 cup flour
1 recipe whipped cream frosting
1 recipe blackberry sauce
- Preheat oven to 350 F and prepare two 9" round cake pans.
- In a bowl, mix together yogurt, sour cream, salt, egg, vanilla and sugar.
- Stir in baking soda, baking powder and flour until just combined.
- Divide batter between two pans. (The batter will be very thick in consistency and there won't be a ton of it.)
- Wet your finger tips with water and use them to spread the batter in the pans.
- Bake for 15-18 minutes. You want the dough to be just set, you don't want it to be too browned.
- Immediately invert onto wire racks to cool.
- Once cakes are completely cool, move one to serving dish. Top with half of the whipped cream frosting and half the blackberry sauce. Repeat layers.
- Store in the refrigerator but serve at room temp.