Here’s how to make the original Strawberry Shortcake (cake version):

1. Preheat and Prep:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

2. Cream Shortening and Sugar:

In a large bowl, cream the sugar and shortening with an electric mixer until light and fluffy.

3. Add Egg and Vanilla:

Add the room temperature egg and vanilla extract. Beat well until fully incorporated.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Alternate Wet and Dry:

Add about one-third of the dry ingredients to the creamed mixture. Beat on low speed just until combined.

Add about half of the whole milk. Beat on low speed just until combined.

Repeat, adding another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix on low speed only until each addition is just incorporated. Do not overmix.

6. Bake the Cake:

Spread the batter evenly into the prepared 9-inch square baking pan.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cake:

Let the cake cool completely on a wire rack. Crucial for easy splitting.

8. Prepare Cream and Berries:

While the cake cools, whip the heavy cream (with powdered sugar and vanilla, if making homemade) until stiff peaks form.

Ensure your strawberries are sliced. If desired, toss gently with 1-2 tablespoons of sugar and let sit 15-20 minutes to macerate.

9. Assemble the Shortcakes:

Once the cake is completely cool, cut it into 9 equal squares.

Using a long serrated knife, carefully split each square horizontally.

Place the bottom half of a square on a plate. Top generously with whipped cream and sliced strawberries.

Replace the top half of the cake square.

Garnish with an additional dollop of whipped cream and more berries.

10. Serve:

Serve immediately for the best texture contrast. Enjoy!