Strawberry Cornmeal Cake

Cake, Berries | June 16, 2019 | By

Strawberry Cornmeal Cake- sounds weird, but it’s soooo good. You might remember I made a cornmeal cake before, and it’s almost like a form of coffee cake.

I mean, technically it’s not, but it gives you that similar feel of a very hearty, only lightly sweet cake. It’s a great breakfast cake, and if that’s not already a thing in your life, are you even living? I mean, let’s be honest, I’ll eat ANY kind of cake and call it breakfast cake, but this is more sensible.

The cornmeal creates an interesting texture, even though we’re only using a quarter cup. And I don’t like a dry cake, so I’ve added sour cream here to get to a tender crumb. You can replace that with greek yogurt, or even mayonnaise- I know that sounds weird, but I promise it works totally fine, and won’t make your cake taste weird.

So strawberries are in season, and it’s a great time to bake with them. I’ve sliced them pretty thick here, you want to have substantial strawberry flavor in the cake. When strawberries bake into a cake, they often actually seem to lose a little flavor, so don’t skimp here. My strawberries were pretty big, and sliced them into thirds for this cake.

And we’re topping things off with coarse sugar. I do this a lot with un-frosted cakes. The coarse sugar will bake into the cake just slightly, and it gives you a nice crunch on top to vary up the textures in your cake. Be generous here, it’s worth it!

Last but far from least in my book, I topped each slice of cake with a dollop of whipped cream. Strawberries and cream are not new, and it goes perfectly here. Do whipped cream, do ice cream, or eat the cake plain- it’s going to be wonderful no matter what! Enjoy guys!

Strawberry Cornmeal Cake

Servings 16 slices


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1/4 cup sour cream
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/4 cup yellow cornmeal
  • 1 1/4 tsp. baking powder
  • 5-6 large strawberries, hulled and sliced thick
  • 2 tbs. coarse sugar
  • 1 cup sweetened whipped cream or ice cream (optional)


  1. Preheat the oven to 350 degrees, and generously grease an 8x8 inch cake pan. Line with parchment paper, leaving an overhang to help remove the cake after it bakes. Set aside. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Beat in the vanilla extract, eggs, and sour cream until smooth. 

  3. Add in the flour, salt, cornmeal, and baking powder. Beat until completely combined. The batter will be fairly thick. Spread evenly in the prepared baking pan. Lay the thick slices of strawberries in rows on the cake, 4 in each row and column. 

  4. Sprinkle the coarse sugar evenly over the top. Bake for 30-35 minutes, or until a cake tester comes out clean and the top has become lightly brown. Cool completely in the pan, and slice into 16 pieces. Top with whipped cream or ice cream as desired to serve. Enjoy! 

Blueberry Pie Bars

Bars, Berries | June 9, 2019 | By

I just wanna take a moment for blueberries. Great in nearly every baked good, great as jam, I mean even a strong poptart flavor.

I’m thrilled that blueberries have been on sale lately, it’s about to be blueberry city up in here for a few weeks. This week, it’s blueberry pie bars and guys. These are the perfect summer dessert.

So listen, I don’t like making pie very much. I mean, don’t get me wrong, it’s great when the holidays roll around and everyone is in the kitchen, but normally I just don’t enjoy rolling out dough. So we’re not doing that today. Instead we’re using a shortbread crust that you simply press into the bottom of your pan. We’re using that same dough for the crumble by adding a few oats to the mix.

The pie filling is pretty simple. Start with blueberries, lemon zest, sugar, and cornstarch and cook them together. The blueberries will release juices and once the mixture boils, you’ll get a thick, jam-like sauce. We’re spreading that over the crust layer after a quick trip to the oven. Then, top things off with the remaining crust, mixed with oats of course, and you’ll send everyone back into the heat for a bit.

Basically, you want to bake these up until the top is lightly golden, about 20-25 minutes should do the trick. Remember, you’ve got a sugary pie filling in there, so it’s important to wait for it to cool off before you remove it from the pan and try to eat it.

And anyways, slice em up and enjoy guys. You can keep them at room temperature, and they’ll last for several days. The perfect party dessert? I think yes.

Blueberry Pie Bars

Servings 16 bars


For the crust and topping:

  • 1 cup softened butter
  • 2/3 cup powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1/2 cup old fashioned oats

For the blueberry filling:

  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tbs. fresh lemon zest
  • 1/8 tsp. salt
  • 1 tbs. cornstarch


For the crust and topping:

  1. Preheat the oven to 350 degrees, and line an 8-inch square pan with parchment paper. Lightly spray with cooking spray. Set aside. 

  2. In a large bowl, beat together the butter and powdered sugar. Add in the salt and vanilla extract. Add in the flour and beat until a dough forms. 

  3. Press about 2/3 of the dough into the bottom of your prepared pan, spreading evenly. Bake in your preheated oven for 10-12 minutes, or until just slightly golden on the edges. 

  4. With the remaining dough, mix in the oats. This should create a more crumbly dough. Set aside, uncovered (to create a more dry crumb).

For the blueberry filling:

  1. In a medium saucepan, add the blueberries, sugar, lemon zest, salt, and cornstarch. The mixture will seem dry, but the berries will release their juice as they cook. Stir over medium heat for about 10 minutes, until the mixture is boiling and thickened. 

  2. Spread the blueberry filling over the cooked crust. Sprinkle the crumb topping evenly over the top. Return to the oven for 20-25 minutes, or until the top becomes lightly golden brown. Cool before removing from the pan and slicing. 

Chantilly Cake

Homemade Chantilly Cake

Hey guys! Happy Easter weekend!!

In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.

Chantilly Cake | High Altitude Baking

You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.

Chantilly Cake Recipe

So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?

Chantilly Cake Recipe | Dough-Eyed

Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!

Homemade Chantilly Cake Berries and Cream Cake Homemade Chantilly Cake | High-Altitude Baking

For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.

Chantilly Layer Cake Recipe

By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.

High-altitude Chantilly Cake Recipe

I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.

Chantilly cake

Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!

Chantilly Cake

Servings 8 slices


For the cakes:

  • 1 cup softened butter
  • 1 tbs. canola oil
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 egg yolks
  • 2 cups flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 4 egg whites
  • 2 tbs. sugar

For the strawberry sauce:

  • 3/4 pint of strawberries (this doesn't need to be exact)
  • 1/4 cup sugar
  • 1 tbs. cornstarch
  • 1/4 tsp. salt

For the Chantilly cream:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 8 ounces room temperature cream cheese
  • 1 pint assorted berries


For the cakes:

  1. Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans. 

  2. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick. 

  3. In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks. 

  4. Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated. 

  5. Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting. 

For the strawberry sauce:

  1. In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely. 

For the Chantilly cream:

  1. In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form. 

  2. In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully. 

To assemble the cake:

  1. Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries. 

  2. Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy! 

Cherry Almond Cake

Cherry Almond Cake | High Altitude Baking

Cake, Berries | July 2, 2018 | By

We’re venturing back into cake world today guys.

Remember that simple sponge cake I posted a few weeks ago? This is a variation on that beauty, and honestly, you can use sponge cake for a million things. Originally I had planned to make a black forest cake, but I ran into some issues baking up my chocolate cake layers, and ended up thinking that a cherry almond combo sounded better anyways.

Cherry Almond Cake Cherry Almond Cake 2 Cherry Almond Cake 3

So, we’re adding almond extract the sponge cake, and sliced almonds between the layers along with fresh cherries and whipped cream. What’s not to like? Cherries are in season right now, and they are lookin’ pretty nice in my grocery stores at least, so I knew I wanted to bake something with them ASAP.

Cherry Almond Cake 4

Between feedings and diaper changes with this sweet little baby of ours, there’s not a lot of time to bake, so recipes that take very little prep time are my friend right now. The sponge cake takes a few minutes to prepare, but it’s fairly hands off if you have a stand mixer, which means multi-tasking. And then we’re just whipping cream and pitting cherries. Easy peasy.

Cherry Almond Cake 6

I think there’s just something about a summer sponge cake. Ok, THIS summer sponge cake. But the whole thing just feels light and fluffy and tart. It’s everything you want in the summer- just a very light sponge cake, no heavy frostings, and it still looks like a show stopper.

Cherry Almond Cake 8

4th of July is just around the corner, and I say whip up one of these babies. Either for a party, or for you and a friend, or to just sit on the couch with and enjoy at home, it’s the one guys.

Cherry Almond Cake 5

Cherry Almond Cake

Servings 8 large slices


  • 1 cup sugar
  • 8 eggs
  • 1 tsp. salt
  • 2 tsp. almond exract
  • 2 cups cake flour
  • 3 tbs. instant vanilla pudding mix
  • 1/2 cup sliced almonds
  • 1 cup pitted cherries, sliced in half
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar


  1. Preheat your oven to 350 degrees, and line three 6-inch cake pans with parchment paper. Do not grease. Set aside. 

  2. In a large bowl, beat together the sugar, eggs, salt, and almond extract for 8-10 minutes, or until the mixture has tripled in size and become a pale yellow. It will be fairly thick, with the mixture standing on top as it drips down. 

  3. In a small bowl, sift together the cake flour and vanilla pudding mix. Then, sift the mixture again over the egg mixture. Using a spatula, fold the mixture together. This will take several minutes, and you'll want to turn your bowl often, and be sure to scrape all the way to the bottom to avoid any pockets of flour. 

  4. Divide the batter evenly into your prepared cake pans. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool the cakes completely, and trim off the tops to make them even. 

  5. In a large bowl, beat the heavy cream until stiff peaks form, and then beat in the powdered sugar. Layer the cakes as seen in the photos above- cake, whipped cream, sliced almonds, cherries. Frost the outside of the cake lightly if desired, and top with extra cherries and almonds if desired. Enjoy! 

cherry almond cake

Strawberry Angel Food Cake

Strawberry Angel Food Cake | High Altitude Cake

Happy Easter everyone!!

I hope that amongst many egg hunts and a very sweet breakfast this morning, you’re also thinking about dessert, like me! After all, Spring desserts are full swing now, and there’s some really fantastic things you could be baking today. Or any day this week.

Strawberry Angel Foodcake 1

If you’re looking for inspiration but angel food cake isn’t really your thing, I’ve got a pretty Spring Baking board all up and ready for you here!

Strawberry Angel Foodcake 2

Anyways, over at my house today we are finally putting in new flooring upstairs to help us get ready for baby. Our house hasn’t been in this kind of disarray since we moved in, but now that the first few boards have been installed, I’m starting to get really really excited about the whole thing. (BTW, aren’t fresh eggs like, the coolest thing ever? I got these from a friend’s family farm, and I’m obsessed with all the pretty colors).

Strawberry Angel Foodcake 5

We’ve randomly decided to take on this huge project of replacing the flooring, painting, changing baseboards, and putting up an accent wall in our house before this little bundle comes into the world, and her bedroom is gonna be a lot nicer than mine! Also I’m pretty sure I’m going to feel like the rest of my house is complete garbage after this haha.

Anyways, back to cake, where we belong. Angel food cake is a tough one, especially at high altitude. You want it to rise and stay risen, and to have that signature chew and fluffy texture. Couple of things to note here- first is that you really want to watch those egg whites while you’re whipping. Because we’re at altitude, beating them past a soft peak will cause the batter to rise too quickly in the oven, and then fall back down. We’re looking for soft peaks, like this:

Strawberry Angel Foodcake 3

Another thing to note is that if you’ve made my other angel food cake recipe, this strawberry version isn’t going to rise quite as high, and that’s because we’re adding some weight with the freeze dried strawberries. Not to worry though, it’s still super delicious and it has that lovely texture, I promise.

Strawberry Angel Foodcake 4

Speaking of the strawberries, I’ve decided to add them right into the cake this time around. I don’t know about you guys, but normally I serve fresh strawberries with angel food cake, and don’t get me wrong, that’s a winner. But I’ve really been wanting to play around with freeze dried strawberries, and infusing the strawberry flavor right into the cake is something sweet you guys. I love it.

Strawberry Angel Foodcake 8

We’re crushing up the freeze dried strawberries into a powder here, and sifting them right alongside the flour and powdered sugar. Freeze dried strawberries weren’t the easiest thing for me to find in grocery stores by the way, but when they are in stock, they should be near the snacks in your store, like popcorn and beef jerky. Grab em up when you see them!

Strawberry Angel Foodcake 7

Onto the cream- I’ve also really been wanting to try a method of making stabilized whipped cream by beating in whipped cream cheese. The results you guys, are too damn good. It’s like this fluffy, whipped cheesecake dip that I could (and have) just eat with a spoon. The cream cheese stabilizes it, but it also adds the perfect tang to it, and it’s seriously fantastic!

Anyways, I hope you guys love this one as much as I do, Happy Easter!

Strawberry Angel Food Cake

Servings 10 slices


For the angel food cake:

  • 1 cup cake flour
  • 1/2 cup powdered sugar
  • 1/2 tsp. salt
  • 3/4 cup powdered freeze dried strawberries
  • 1 1/2 cups egg whites (about 10-12 eggs)
  • 1 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 3 tbs. water

For the cream:

  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 block cream cheese room temperature


For the angel food cake:

  1. Preheat your oven to 375 degrees, and have a fluted pan ready to go, ungreased.

  2. Over a piece of parchment paper, sift together your cake flour, powdered sugar, salt, and freeze dried strawberries.

  3. Move your sifter over a large bowl, and pour the dry ingredients over it. Set aside. 

  4. In a large bowl, beat together your egg whites and cream of tartar until foamy. Increase your speed, and slowly add in the sugar as you continue to beat the eggs, until they have reached soft peaks. 

  5. Sift about half of your dry ingredients right into your egg whites, and gently fold everything together until combined. 

  6. Sift the remaining dry ingredients, and continue to fold until mostly combined. Then add the water, and continue folding until completely combined. It's a labor of love, GO SLOW. 

  7. Spread the batter into your fluted pan evenly. Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and the cake has risen. Cool completely in the pan before removing by running a knife along the edges. 

For the cream:

  1. In a large bowl, beat together your heavy cream, powdered sugar, and vanilla until soft peaks form. 

  2. In a separate bowl, beat the cream cheese until fluffy. 

  3. Add your cream cheese to your heavy cream mixture, and beat for several minutes until completely combined, and stiff peaks have formed. Serve with your cooled cake! 


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