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Platter holding a berry shortcake with lime whipped creme

Berry Shortcake with Lime Whipped Cream

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 35 minutes
  • Serves
    Serves: 8
  • 1 Tsp. vanilla extract
  • 1 stick unsalted butter
  • 2 large eggs
  • 1/4 Cup confectioners' sugar
  • 1 1/2 Teaspoons grated lime zest
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1/2 Cup buttermilk
  • 3/4 Cup granulated sugar
  • 1 1/2 Cups heavy cream
  • 1 Tsp. vanilla extract
  • Fresh mint for garnish
  • 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 minutes 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 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. 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, and raspberries in a large bowl.
  • Place bottom half of cake on serving plate or cake stand. Spread half whipped cream mixture over cake. Top with sprinkling of half mixed berries. 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.
Calories 480
Total Fat 30.00 g
Saturated Fat 18.00 g
Cholesterol 145.00 mg
Sodium 630.00 mg
Total Carbohydrates 48.00 g
Dietary Fiber 3.00 g
Protein 6.00 g