Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, line bottoms with parchment paper, then grease and flour the parchment.

In a large bowl, whisk together the flour, 1.5 cups sugar, baking powder, and salt.

Add the softened butter, eggs, milk, and 2 tsp vanilla extract to the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.

While the cakes cool, gently combine the sliced strawberries with 1/4 cup granulated sugar and optional lemon juice in a medium bowl. Let sit at room temperature for at least 30 minutes (or refrigerate for up to 2 hours) until the strawberries release their juices.

In a large, chilled bowl, beat the cold heavy whipping cream, powdered sugar, and 1 tsp vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will become grainy.

Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand.

Spread about one-third of the whipped cream evenly over the first cake layer.

Spoon about half of the macerated strawberries (reserving some for garnish) and some of their juices over the whipped cream.

Carefully place the second cake layer on top.

Cover the top and sides of the cake with the remaining whipped cream. Arrange the reserved strawberries on top for garnish.

For best results, chill the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.

Serve chilled and enjoy your Ultimate Strawberry Shortcake Cake!