Strawberry Shortcake

Buttery, Flakey Strawberry Shortcake

Because of the lower atmospheric pressure at high altitudes, the chemical leaveners in a shortcake biscuit expand rapidly, often before the flour has time to develop enough structure.

In a delicate dessert like strawberry shortcake, this can lead to biscuits that crumble easily and collapse under the weight of the berries and cream. Dry mountain air adds another challenge, causing strawberries to release their juices unevenly and resulting in either a dry fruit topping or a soggy base.

The high-altitude strawberry shortcake recipe below is results in a tall, sturdy biscuit with a tender crumb. Paired with evenly macerated strawberries that balance moisture and flavor, this is a bakery-quality dessert at altitude.

The High-Altitude Science

To get these results, we made three key shifts:

1. Structural Support: At altitude, shortcake biscuits need a slightly tighter crumb to prevent them from breaking apart. We’ve slightly reduced the baking powder to prevent over-expansion, while the additional heavy cream ensures the dough is hydrated enough to hold its shape while baking.

2. Oven Temperature: We bake the biscuits at 450°F to create an immediate burst of steam from the cold butter. This rapid expansion helps the biscuits rise upward and sets the outer crust instantly to prevent slumping.

3. Altitude-Adjusted Maceration: In dry climates, strawberries can lose moisture quickly or stay too firm. A small amount of lemon juice combined with a resting time encourages the berries to release just enough juice to form a thick, flavorful syrup—without soaking into or drying out the biscuits.

• Baking Powder: Reduced to 1 Tablespoon for a stable, even rise.

• Oven Temp: Increased to 450°F to set the height of the biscuits.

• Heavy Cream: Increased to 3/4 cup to combat dry flour.

• Sugar: We use coarse sparkling sugar on top to provide a crunch barrier that holds up against the whipped cream.

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Shortcake Recipe

PREP TIME: 10 minutes      COOK TIME: 12-15 minutes      SERVINGS: 6-8

For the cake:


• 2 cups flour


• 1 Tablespoon baking powder


• 1/2 teaspoon salt


• 1/4 cup sugar


• 6 Tablespoons butter, cold and cut into small cubes


• 1 teaspoon vanilla extract


• 1 large egg


• 3/4 cup heavy cream

For the berries and cream:


• 1 pound strawberries


• 2 Tablespoons honey (or 1/4 cup sugar)


• 1 teaspoon lemon juice


• 1 1/2 cups cold heavy whipping cream


• 2 Tablespoons powdered sugar

1. Macerate the Berries : In a bowl, toss the sliced strawberries with lemon juice and 3 tablespoons of sugar. Let sit at room temperature for at least 20 minutes. This will draw out the syrup.

2. Preheat and Prep : Line a baking sheet with parchment paper. Preheat your oven to 450°F (232°C).

3. Mix Dry Ingredients : In a large bowl, whisk together the flour, sugar, baking powder, and salt.

4. Incorporate Butter : Grate the frozen butter directly into the flour. Toss with a fork until the butter is coated and looks like small crumbs.

5. Hydrate : Stir in the heavy cream and vanilla until a shaggy dough forms. Do not overmix!

6. Create Layers : Turn the dough onto a floured surface. Pat into a rectangle, fold it in half, and repeat 2 times. This creates the layers needed to withstand the low pressure.

7. Cut : Pat to 1-inch thickness and cut into circles with a biscuit cutter, making sure to press straight down. Brush the tops with a little extra cream and sprinkle with coarse sugar.

8. Bake : Bake for 12–15 minutes until golden brown.

9. Whip & Assemble : Whip the heavy cream and powdered sugar until stiff peaks form. Split the warm biscuits, ladle on the berries with their syrup, and top with a generous scoop of cream.

Simply Altitude Pro-Tips

• Biscuit Cutting : Cut straight down when preparing the biscuits. Twisting seals the edges of the dough, which at high altitude means your shortcake will struggle to rise against the atmospheric pressure.

• Frozen Butter: If your butter or cream is warm, your shortcake will spread sideways instead of lifting up. If the dough feels soft, pop it in the freezer for 10 minutes before baking.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

• High-Altitude White Cake: A velvety, fluffy birthday classic.

• High-Altitude Buttermilk Biscuits: The savory cousin to this shortcake.

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