Strawberry shortcake

Ingredients:

Cake

• 0.7 kg strawberries, hulled and quartered
• 5 tablespoons of sugar
• 2 cups premium flour
• 2 tsp baking powder
• 1/4 teaspoon of baking soda
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1.5 cups heavy cream

Whipped cream

• 1.5 cups heavy cream, chilled
• 3 tablespoons of sugar
• 1.5 tsp vanilla extract
• 1 teaspoon freshly grated lemon zest

Preparation:

1. Mix strawberries with 3 tablespoons of sugar and refrigerate until the berries release their juices, for at least 30 minutes.
2. Preheat oven to 200°C.
3. Sift the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt into a medium bowl. Add the heavy cream and fold in. Transfer the batter to an ungreased 8-inch square pan and bake until golden brown, 18-20 minutes.
4. Remove the cake from the pan and place it on a wire rack to cool slightly. Cut into 6 pieces, then cut each piece in half horizontally.
5. Spoon a few strawberries and their juices onto the bottom half of each cake layer. Top generously with whipped cream and fold the top halves of the cake layers over each other. Top with more strawberries and serve.
   
   Whipped cream: Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.