Strawberry Shortcake
Recipe type: High Altitude Baking
  • CAKE:
  • ½ cup all-purpose flour
  • ½ cup cake flour
  • ¾ cup sugar
  • ¼ tablespoon of baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 3 oz cold water
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • Lightly sweetened whipped cream
  • Halved strawberries
  1. Preheat your oven to 350 F.
  2. Grease a 9" or 10" springform cake pan and line the bottom with a parchment paper round.
  3. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, salt, oil, water, vanilla, and egg yolks.
  4. In a clean bowl, whip the egg whites until they are white, fluffy, and soft.
  5. Fold the whipped egg whites into the batter in two additions.
  6. Pour the batter into the prepared cake pan and baking until puffed and golden brown, about 35 minutes.
  7. Let cool in the pan for 5 minutes, and then loosen the sides of the pan and let the cake cool completely. It will lose some of its height as it cools, don't freak.
  8. Once the cake is cooled, split it in half horizontally and fill it with most of the whipped cream and strawberries.
  9. Top it with the second half of cake, and spread the remaining whipped cream and strawberries over the top, letting the strawberry juices run down the sides.
Recipe by High Altitude Bakes at