Classic Layered Strawberry Shortcake

Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
2. In a large bowl, cream together 1 cup (200g) of granulated sugar and 1/2 cup (115g) of softened butter until light and fluffy.
3. Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
4. In another bowl, combine 1 1/2 cups (190g) of all-purpose flour, 1 3/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add this to the wet mixture, alternating with 1/2 cup (120ml) of milk, starting and ending with the flour mixture.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, prepare the strawberries by slicing 2 cups (300g) of fresh strawberries and tossing them with 2 tablespoons of granulated sugar to macerate.
8. Once the cakes are completely cool, whip 2 cups (480ml) of heavy cream with 1/4 cup (30g) of powdered sugar until stiff peaks form.
9. Assemble the cake: place one cake layer on a serving platter, spread half of the whipped cream over it, and layer half of the macerated strawberries on top.
10. Repeat with the second cake layer, remaining whipped cream, and top with additional strawberries. Chill before serving for the best flavor.