Let’s bake this easy and delicious Strawberry Shortcake! First, preheat your oven to 350°F (175°C). Grease your 9-inch square baking pan thoroughly.

In a large bowl, cream together the 2/3 cup sugar and 1/4 cup shortening using an electric mixer until the mixture is light and fluffy. This step incorporates air, which contributes to a tender cake.

Add the room temperature egg and 1 teaspoon vanilla extract to the creamed mixture. Beat well until everything is fully combined and smooth.

In a separate, medium bowl, whisk together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. This ensures the leavening and salt are evenly distributed.

Now, add the dry ingredients to the creamed mixture alternately with the 1/2 cup whole milk. Begin and end with the dry ingredients (e.g., add 1/3 dry mix, beat briefly; add 1/2 milk, beat briefly; add 1/2 remaining dry mix, beat briefly; add remaining milk, beat briefly; add remaining dry mix). Mix on low speed just until combined after each addition – do not overmix!

Spread the batter evenly into the prepared 9-inch square baking pan. Bake in the preheated oven for 20 to 25 minutes, or until the cake is lightly golden and a toothpick inserted near the center comes out clean.

Place the pan on a wire rack and let the cake cool completely in the pan. This is important before cutting and filling.

While the cake cools, prepare the whipped cream. Pour the 1 cup of cold heavy whipping cream into a chilled bowl. Beat with chilled beaters (using an electric mixer) on medium-high speed until soft peaks form. You can add a tablespoon or two of powdered sugar and a splash of vanilla during whipping if desired, though the recipe doesn’t specify this. Be careful not to overwhip into butter!

Once the cake is completely cool, cut it into 9 equal square pieces. Carefully take one piece and split it horizontally using a serrated knife to create a top and bottom layer.

Place the bottom layer on a serving plate. Spoon or pipe some whipped cream over it, then top with a generous amount of sliced strawberries. Place the top layer of the cake back on.

Garnish the top with another dollop of whipped cream and a few more strawberry slices. Repeat for all 9 pieces.

For the best texture, serve the assembled Strawberry Shortcakes immediately.