If you love light and fluffy cakes, this High Altitude Strawberry Shortcake Layer Cake is just for you. It combines soft, moist layers of cake with sweet strawberries and whipped cream. It’s perfect for special occasions or a sunny day. This cake is designed for high-altitude baking, where the air is thinner, and recipes need a little adjustment. Just a few changes in ingredients and baking times make this cake turn out great even at high elevations. You’ll impress your friends and family with this delicious dessert that is sure to be a hit at any gathering.

Why You’ll Love This High Altitude Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake is airy and delightful. The cake layers are soft, and the fresh strawberries add a burst of flavor. The whipped cream is rich yet light, making each bite a treat. This recipe is straightforward, and even beginners can create a stunning dessert. It’s a beautiful cake that looks fancy but is easy to make. Your family and friends will love how tasty it is. This dessert is a classic that brings smiles and joy at any event.

How to Make High Altitude Strawberry Shortcake Layer Cake

Ingredients You’ll Need

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 cups fresh strawberries, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
In a bowl, mix the flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each.
Stir in the vanilla extract.
Slowly add the dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean from the center. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by sliced strawberries.
Add the second cake layer on top and frost the top and sides with the remaining whipped cream. Decorate with more strawberries if desired.
Slice and enjoy!

How to Serve High Altitude Strawberry Shortcake Layer Cake

Serve this cake chilled for the best taste. It pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

How to Store High Altitude Strawberry Shortcake Layer Cake

Store the cake in the refrigerator for up to three days. Cover it with plastic wrap or store it in an airtight container. This helps keep the cake fresh and moist.

Tips for the Best High Altitude Strawberry Shortcake Layer Cake

Use fresh strawberries for the best flavor. It’s important to use softened butter for a fluffy texture. Make sure all your ingredients are at room temperature before mixing. For added flavor, you can add a little lemon zest to the whipped cream.

Recipe Variations

You can substitute the strawberries with other berries like blueberries or raspberries. If you want a twist, add lemon curd between the layers for a tart flavor.

Frequently Asked Questions (FAQs)

Can I bake this cake at sea level?
Yes, you can. For sea level, you may need to adjust the baking powder and time, as high-altitude recipes are usually drier.

What is the best way to slice the cake?
Use a long, serrated knife to slice the cake for clean cuts. You can warm the knife under hot water, then dry it before cutting for an even smoother slice.

Can I freeze this cake?
Yes, you can freeze the cake. Wrap each layer tightly in plastic wrap and then in aluminum foil before placing it in the freezer. To serve, thaw it in the refrigerator overnight.