Strawberry Shortcake Recipe

Preparation of the Sponge Cake

1. Preheat your oven to 180°C (350°F). Prepare an 8-inch cake pan by lightly greasing it or lining it with parchment paper. 2. Sift together the cake flour, granulated sugar, baking powder, and a pinch of salt into a large mixing bowl. 3. In another bowl, melt the unsalted butter and let it cool. Mix the half egg, milk, and vanilla extract into the cooled butter. 4. Combine the wet and dry ingredients until just mixed. Do not overmix to ensure the cake stays fluffy. 5. Pour the batter into the prepared cake pan and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling the shortcake.

Assembling the Strawberry Shortcake

1. While the cake is cooling, slice the fresh strawberries, reserving a few whole ones for decoration. 2. Beat the whipped cream until it forms soft peaks, adding a little sugar to taste if desired. 3. Once the cake has cooled, slice it horizontally into two equal layers. 4. Place the bottom layer on a serving plate, spread a layer of whipped cream over it, and then arrange half of the sliced strawberries on top. 5. Place the second layer of cake on top, and repeat with whipped cream and the remaining strawberries. 6. Garnish with whole strawberries and refrigerate for at least an hour before serving.