1. Preheat and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease your 9-inch square baking pan thoroughly. You can also flour it lightly if desired.

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 well combined and fluffy. This may take a couple of minutes.

3. Add Egg and Vanilla:

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

Beat well until everything is 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 Wet and Dry Ingredients:

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 only until each addition is just incorporated. Be careful not to 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 in the pan on a wire rack for about 10 minutes.

Then, carefully invert the cake onto the wire rack to cool completely.

8. Prepare Cream and Berries (While Cake Cools):

Whip the heavy cream until stiff peaks form. You can add a tablespoon or two of powdered sugar and a splash of vanilla while whipping, if desired.

Ensure your strawberries are sliced and ready. If they aren’t very sweet, you can toss them gently with a tablespoon or two of sugar and let them sit for about 15-20 minutes to macerate slightly, but the recipe doesn’t strictly call for this.

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 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 a few more strawberry slices.

10. Serve:

Serve the assembled Strawberry Shortcakes immediately for the best texture. Enjoy!