Let’s create this comforting Strawberry Shortcake, cake-style:

1. Preheat and Prep Pan:

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

2. Cream Shortening and Sugar:

In a large bowl, using an electric mixer, cream the shortening and the ⅔ cup sugar together until the mixture is light and fluffy. This step incorporates air, which is important for the cake’s texture.

3. Add Egg and Vanilla:

Add the room temperature egg and the vanilla extract to the creamed mixture.

Beat well until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

4. Combine Dry Ingredients:

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

5. Alternate Adding Dry and Wet:

Add about one-third of the dry ingredient mixture 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 the process, adding another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix on low speed after each addition only until the flour disappears. Do not overmix.

6. Spread Batter and Bake:

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

Bake for 20-25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.

7. Cool the Cake:

Let the cake cool completely on a wire rack. It must be completely cool before cutting and assembling.

8. Prepare Cream and Berries:

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

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

9. Assemble the Shortcakes:

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

Using a long, thin serrated knife, carefully split each square horizontally into two layers.

Place the bottom layer of a cake square on a serving plate.

Top generously with whipped cream and sliced strawberries.

Place the top layer of the cake square over the filling.

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

10. Serve:

Serve immediately for the best texture. Enjoy this comforting classic