Peach & Mixed-Berry Shortcake with Lime and Vanilla Whipped Cream Cake

Recipe by Phil Cropper
Photo by Grant L. Gursky

INGREDIENTS:

1 tsp vanilla extract

1½ cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup buttermilk

1 stick unsalted butter

3/4 cup granulated sugar

2 large eggs

 

FOR FILLING:

¼ cup confectioners’ sugar

1½ tsp grated lime zest

1 pkg (6 oz or 11/3 cups) blackberries

1 pkg (6 oz or 11/3 cups each) raspberries

1 pkg (6 oz or 1¼ cups) blueberries

3 fresh, ripe peaches (optional)

Fresh mint for garnish

1½ cups heavy cream

1 tsp vanilla extract

MAKE THE CAKE:
Preheat oven to 350°F. Lightly grease bottom and side of 8-inch round cake pan. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

Sift together flour, baking powder, baking soda and salt into a large bowl. Set aside.

Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 3 mins or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and buttermilk in several additions, starting and ending with flour mixture, mixing just until combined.

Spread batter into cake pans and bake 35 mins or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 mins. Invert to cool completely. Once cool, using a serrated knife, cut cake crosswise in half.

FILLING AND ASSEMBLY
To make whipped cream, combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar and lime zest while beating just until stiff peaks form. Keep refrigerated until ready to use.

Combine blackberries, blueberries, raspberries and peaches in a large bowl. Toss with honey or agave syrup.

Place bottom half of cake on serving plate or cake stand. Spread half of whipped cream mixture over cake. Sprinkle half the mixed berries over the top. Spread small amount of whipped cream on cut side of top half of cake and place atop berries, pressing gently into place. Top cake with remaining whipped cream, mixed berries and small mint sprigs for garnish.

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