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High Altitude Strawberry Shortcake Layer Cake

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A light and fluffy layer cake made with fresh strawberries and whipped cream, designed for high-altitude baking.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a bowl, mix the flour, baking powder, baking soda, and salt. Set it aside.
  3. 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.
  4. Stir in the vanilla extract.
  5. Slowly add the dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
  6. 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.
  7. While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
  8. Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by sliced strawberries.
  9. Add the second cake layer on top and frost the top and sides with the remaining whipped cream. Decorate with more strawberries if desired.
  10. Slice and enjoy!

Notes

For best results, ensure all ingredients are at room temperature before mixing. Store the cake in the refrigerator for up to three days.

Nutrition

Find it online: https://www.simplefamilydishes.com/high-altitude-strawberry-shortcake-layer-cake/