Lemon Berry Shortcake Cake

Photo: Shauna Sever, The Next Door Baker

A fresh and light lemon zest spiked cake is sweetened with lush, juicy berries and a deliciously rich cream cheese frosting. The combination of flavours makes for a wonderful treat that’s homey but also a little bit special.

Again this is an easy cake to bake. It looks impressive because of the layering with bright berries and the thick layer of cream cheese frosting. A point of difference with this cake is that the frosting is on top of the berries which works particularly well with the frozen fruit this recipe calls for.

An excellent cake for a special afternoon tea but it would also be lovely as a dessert if you’ve over indulged during dinner (but still have room for cake – there’s always room for cake).

The cake legend behind this wonderful Lemon Berry Shortcake Cake is Shauna Sever, The Next Door Baker.

Lemon Berry Shortcake Cake Recipe

 

Ingredients

For the cake:

• 1½ cups all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 3 large eggs
• ½ cup sour cream, at room temperature

For the berries:

• 16 ounces frozen or fresh mixed berries (thawed if frozen, juices reserved)
• 3 tablespoons granulated sugar

For the frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• ½ cup (1 stick) unsalted butter, at room temperature
• 2½ cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. For the full recipe go here: Lemon Berry Shortcake Cake.

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