High Altitude One-Layer Mixed Berry Shortcake Cake 

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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!