Strawberry Shortcake (The Best)

2/3 cup (375 milliliters) of fresh strawberry slices

1/4 cup (around 15 milliliters) of sugar and whipped cream

3/4 cup (375 milliliters) of heavy cream

3/4 cup (45 milliliters) of sugar

One teaspoon, or five milliliters, of vanilla extract one

Ripe, fresh strawberries, either whole or sliced for presentation

Including this on my shopping list

Enhance my menu

Toss in with my dishes

Cake Preparation: Turn on Cooking Mode

Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.

Mix the salt, baking soda, and flour together in a bowl. Keep aside.

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