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## **How to Make High Altitude Mixed Berry Shortcake Cake**
### **Step 1: Prep & Preheat**
1. Preheat your oven to **350°F (175°C)**.
2. Grease and flour a **9-inch round cake pan**.
### **Step 2: Make the Cake Batter**
1. In a medium bowl, whisk together **flour, baking powder, baking soda, and salt**.
2. In a separate bowl, beat **butter and sugar** until light and fluffy.
3. Add **eggs one at a time**, mixing well after each addition.
4. Stir in **vanilla extract**.
5. Alternately add the **dry ingredients** and **buttermilk**, mixing just until combined.
### **Step 3: Bake & Cool**
1. Pour batter into the prepared pan and smooth the top.
2. Bake for **25-30 minutes**, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for **10 minutes**, then transfer to a wire rack to cool completely.
### **Step 4: Prepare the Berries**
1. In a bowl, mix **berries, sugar, lemon zest, and lemon juice**.
2. Let sit for **15 minutes** to release juices.
### **Step 5: Whip the Cream**
1. Beat **heavy whipping cream, powdered sugar, and vanilla** until soft peaks form.
### **Step 6: Assemble the Cake**
1. Spread whipped cream evenly over the cooled cake.
2. Spoon the **macerated berries** on top.
3. Serve immediately or refrigerate until ready to enjoy.
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## **Tips for High Altitude Baking**
✔ **Reduce sugar slightly** – Prevents cakes from sinking.
✔ **Increase liquid slightly** – Helps maintain moisture.
✔ **Adjust leavening agents** – Too much baking powder or soda can cause rapid rising and collapse.
✔ **Watch baking time** – Cakes bake faster at higher elevations, so check a few minutes early.
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## **Final Thoughts**
This **High Altitude One-Layer Mixed Berry Shortcake Cake** is light, fresh, and full of flavor. With **fluffy cake, juicy berries, and creamy whipped topping**, it’s the perfect dessert for any season.
Whether you’re baking in the mountains or just love a simple yet elegant treat, this cake is sure to become a favorite! 🍓🎂✨
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