Strawberry Shortcake - cooking recipe

Ingredients

4 cups fresh strawberries, hulled and cut in half
1 cup sugar, plus
2 tablespoons sugar
2 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup milk
1/2 teaspoon vanilla extract
whipped cream (to garnish)

Preparation

Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
Blend in the butter.
Add the milk and vanilla and mix well.
Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
Bake in a preheated 450\u00b0F (230\u00b0C) oven for 12 to 15 minutes, until golden brown.
Remove from the oven and cool.
Place one cake upside-down on a serving platter and top with half the strawberries.
Top with the remaining cake layer and the rest of the strawberries.
Serve garnished with whipped cream.