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High Altitude Strawberry Shortcake Layer Cake Delightfully Easy

High Altitude Strawberry Shortcake Layer Cake
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A delightful and easy recipe for a strawberry shortcake layer cake designed specifically for high altitude baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
  6. Pour the batter into the prepared cake pans and bake for 25-30 minutes.
  7. Allow the cakes to cool before removing them from the pans.
  8. Whip the heavy cream with the powdered sugar until stiff peaks form.
  9. Once the cakes are cool, layer them with whipped cream and strawberries.
  10. Serve and enjoy!

Notes

  • Ensure that all ingredients are at room temperature before beginning.
  • Adjust baking time as necessary depending on your oven.
  • For added flavor, consider macerating the strawberries with a bit of sugar before layering.

Nutrition

Keywords: High Altitude Strawberry Shortcake Layer Cake

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