In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and optional lemon juice. Stir gently to coat. Let the strawberries sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, stirring occasionally. This process, called macerating, will draw out the juices and create a delicious syrup.

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This helps prevent sticking and makes removal easier.

In a large mixing bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter until light and fluffy (about 2 minutes). Add the eggs one at a time, beating well after each addition until fully incorporated.

In a separate small bowl, whisk together the milk and vanilla extract.

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden and spring back when gently pressed.

Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are fully cool before assembling, or the whipped cream will melt.

In a very cold bowl (preferably metal, chilled in the freezer for 10-15 minutes) with a cold whisk attachment, pour the very cold heavy whipping cream. Beat on medium-high speed until soft peaks form.

Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.

Place one cooled cake layer on your serving platter or cake stand. Spread about 1 cup of whipped cream evenly over the top, almost to the edges.

Spoon about half of the macerated strawberries (and their delicious juices) over the whipped cream, leaving a small border around the edge.

Carefully place the second cake layer on top. Repeat the process: spread another cup of whipped cream, then top with the remaining strawberries and their juices.

Cover the top and sides of the entire cake with the remaining whipped cream, creating a rustic, shortcake-style finish. You can use a spatula to create decorative swirls.

For best results, chill the assembled cake in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the whipped cream to set.

Slice and serve immediately. Enjoy your Ultimate Strawberry Shortcake Cake!