Strawberry Shortcake

Hull and halve the strawberries. Place them in a bowl, sprinkle with 2 tbsp sugar and 1 tbsp lemon juice, and toss gently. Let macerate at room temperature for 30 minutes to 4 hours.

Preheat oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper.

In a bowl, sift together flour, baking powder, and salt.

In another bowl, whisk together 3 tbsp sugar and the cold milk. Add the milk mixture to the flour mixture and stir until just combined. Do not overmix.

Cut 4 tbsp cold butter into small cubes and fold into the dough until it resembles coarse crumbs.

Spread the batter into the prepared pan and smooth the top.

Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean and the top is golden. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

In a chilled bowl, whip 1.5 cups cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Do not overbeat.

Split the cooled cake in half horizontally using a serrated knife.

Place the bottom cake layer on a serving plate. Spread a portion of whipped cream on top, then add a layer of macerated strawberries and their juice.

Add the top cake layer and cover with remaining whipped cream. Top with the remaining strawberries and any accumulated juices.

Chill for at least 15 minutes before serving.