Easy High Altitude Mini Strawberry Shortcakes
A quick and easy high altitude recipe for mini strawberry shortcakes, made with moist and fluffy vanilla cake, sweetened whipped cream and juicy strawberries.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Vanilla Cake
- 1 ½ cups + 2 tbsp cake flour, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 large egg
- 1 large egg white (save the extra yolk for another use)
- ¾ cup whole milk
- 1 tbsp lemon juice
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 ½ tsp vanilla extract
Strawberries
- ¾ lb strawberries (fresh or frozen and thawed), washed, hulled and diced into 1/2 inch pieces
- ¼ cup granulated sugar
Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a 9-inch square baking dish with non-stick baking spray, and line the bottom of the pan with a square of parchment paper.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- Separately, whisk together the egg, egg white, milk, lemon juice, melted butter, oil and vanilla extract.
- Add the dry ingredients to the wet ingredients, and whisk for about 15 seconds, until the batter is smooth and well combined.
- Pour the batter into the prepared pan. Bake for about 28 minutes, until a cake tester comes out clean, and the top of the cake springs back when gently touched.
- Cool the cake in the pan for about an hour, then turn the cake out onto a cutting board, lined with a sheet of parchment paper. Cover with a clean kitchen towel and cool completely.
- Use a round biscuit cutter to cut 8-9 rounds from the cake. Keep the cake rounds in an airtight container until ready to serve.
Strawberries
- In a bowl, stir together the chopped strawberries with the sugar. Let sit for 15-20 minutes, until the sugar is dissolved and syrupy.
- Keep refrigerated until needed.
Whipped Cream
- Pour the heavy whipping cream into a bowl and add the powdered sugar. Use an electric mixer to beat the cream until soft, fluffy peaks form.
- Keep refrigerated until needed.
Serving
- Serve the cake rounds, topped with a dollop of whipped cream and a spoonful of the strawberries.
- Refrigerate any leftover whipped cream and strawberries.
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