The Honorable Tahesha Way’s
Blueberry Shortcake
with Homemade
Whipped Cream
SERVES: 12
FOR THE CAKE:
1 stick unsalted butter (room temperature)
1cup sugar
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 tablespoons vegetable oil
2 eggs (room temperature)
1½ cups sifted cake flour
1½ teaspoons baking soda
½ teaspoon salt
¾ cup buttermilk (room temperature)
FOR THE WHIPPED CREAM:
1cup cold whipping cream
1 heaping tablespoon powdered sugar
(granulated sugar may be substituted)
¼ teaspoon vanilla extract
¼ teaspoon lemon extract
FOR THE BLUEBERRY TOPPING:
1½ cups fresh blueberries
1 tablespoon blueberry jam or preserves
1teaspoon sugar
FOR STRAWBERRY TOPPING (OPTIONAL):
1½ cups fresh sliced strawberries
½ teaspoon strawberry jam or preserves
¼ teaspoon sugar
INSTRUCTIONS
•Preheat oven to 350°F.
•Grease and flour an 8-inch cake pan.
•In a stand mixer (or with a hand mixer), beat together the
butter, sugar, vanilla and lemon extracts, and oil. Add eggs,
one at a time, mixing thoroughly until batter is creamy.
•Whisk together the flour, baking soda and salt. To the
butter mixture, alternate mixing 1⁄3 of the dry ingredients
with ½ of the buttermilk until all of the ingredients are
incorporated. Don’t overmix.
•Pour batter into prepared pan. Tap pan against the
counter to even out batter.
•Bake for approximately 20-24 minutes. Start checking cake
at 18 minutes. The cake is done when atoothpick inserted in
the middle comes out clean.
•Toprepare the whipped cream, add the whipping cream and
beat on medium. Add the powdered sugar, vanilla and lemon
extracts and turn up mixer to high. Mix until the cream is
smooth yet firm. Keep refrigerated until decorating the cake.
•Rinse and dry your blueberries. Stir them with the jam and
sugar. Set aside. Repeat this step if you are using another fruit,
like strawberries.
•Let cake cool, or top with the whipped cream
and berries and enjoy immediately!
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