Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Step 2: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
Step 3: Stir in buttermilk and vanilla until just combined. Divide batter evenly between the pans and smooth the tops.
Step 4: Bake for 18–20 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Step 5: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 6: Assemble the cake by spreading whipped cream and strawberries between the layers and over the top. Drizzle with strawberry glaze if using.
Step 7: Decorate with whole or halved strawberries and extra whipped cream.
Storage Information
Store the assembled shortcake in the refrigerator, covered, for up to 2 days. For best results, serve within 24 hours. The cake layers can be made ahead and stored separately in an airtight container.
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