Summer Strawberry Shortcake Cake for 12

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar (150g), baking powder, and salt.
3. Using a mixer, beat in the cubed butter on low speed until the mixture resembles coarse sand.
4. Add eggs, milk, and vanilla extract; beat on medium speed until the batter is smooth and pale.
5. Pour batter into the pan and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out clean. Let the cake cool completely.
6. While the cake cools, combine sliced strawberries, granulated sugar (35g), and lemon juice in a bowl. Toss gently and let sit at room temperature for at least 20 minutes to create a natural syrup.
7. Pour cold heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat on high speed until stiff peaks form.
8. Place the cooled cake on a serving platter. Spoon the macerated strawberries and their syrup across the center of the cake.
9. Top with generous dollops of whipped cream, spreading slightly toward the edges while leaving the berries visible.