Instructions

1. 1

   In a medium bowl, combine hulled and sliced strawberries with ¼ cup granulated sugar and 1 tablespoon fresh lemon juice. Stir gently to coat and set aside for 15-20 minutes to macerate.

2. 2

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line with parchment paper with overhang.

3. 3

   In a medium bowl, whisk together flour, baking powder, and salt.

4. 4

   In a large bowl, cream softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.

5. 5

   Beat in eggs one at a time, then stir in vanilla extract.

6. 6

   Gradually add dry ingredients alternating with milk, starting and ending with dry ingredients. Mix until just combined.

7. 7

   Spread batter evenly in prepared pan and bake for 30-35 minutes until golden brown and skewer comes out clean.

8. 8

   Cool completely in pan on wire rack.

9. 9

   In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

10. 10

    Lift cooled shortcake base from pan using parchment overhang and transfer to cutting board.

11. 11

    Spread macerated strawberries and their juices evenly over the shortcake base.

12. 12

    Dollop and spread whipped cream over strawberries.

13. 13

    Chill for at least 30 minutes before slicing and serving.