Strawberry Shortcake

Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.

For the cake, sift the dry ingredients together in a bowl and set aside. Cream butter and sugar on medium high speed with a mixer until light and fluffy. Add eggs one at a time, and make sure to mix completely after each egg. Add sour cream and vanilla, and mix until combined.

Slowly add dry ingredients on low speed and mix until barely combined. Pour equal amounts into each pan.

Bake for 30–35 minutes (mine took closer to 40) and test with a toothpick to be sure it comes out clean. Remove cakes from pans immediately and cool on a rack.

To make the strawberry filling, wash, stem and slice the berries lengthwise. Put them in a bowl with 3 tablespoons of sugar, stir, and set aside for 30 minutes. Mash the berries with a fork, then add another 1–2 tablespoons of sugar, stir, and let sit until all sugar is dissolved. Mash the larger pieces and set aside.

For the whipped cream, beat heavy cream on high speed until it starts to thicken. Add sugar and vanilla and beat until peaks form.

Once cakes are completely cooled, start by placing one on a plate and topping it with some of the sweetened whipped cream, just enough to cover the cake, followed by all of the strawberry filling. Make sure to pour all of the juice on it, too!

Add the second cake on top, then follow with the rest of the whipped cream. Decorate the top of the cake with whole and/or sliced strawberries any way you like. Store in the fridge until ready to serve.