Strawberry Shortcake with Fresh Whipped Cream

Preparation of the Sponge Cake Preheat the oven to 350°F (175°C) and grease two round cake pans.

Mixing the Sponge Cake Batter In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Finishing the Sponge Cake Batter Combine the flour, baking powder, and salt; gradually stir into the creamed mixture. Finally, mix in the milk until the batter is smooth. Divide the batter evenly between the prepared pans.

Baking the Sponge Cake Layers Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

Preparation of the Strawberry Filling In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let the mixture sit for 30 minutes to allow the berries to release their juices.

Whipping the Fresh Cream In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners' sugar and vanilla extract, then continue to whip until stiff peaks form.

Assembling the Strawberry Shortcake To assemble the cake, place one sponge cake layer on a serving plate. Spread half of the strawberry filling over the cake, then cover with a layer of whipped cream. Place the second sponge cake layer on top and repeat the layers of strawberry filling and whipped cream. Reserve a few strawberry slices for garnish, if desired.

Final Assembly and Serving Finish by topping the cake with dollops of whipped cream and garnish with fresh strawberry slices. Serve immediately and enjoy!