This strawberry shortcake recipe is an old fashioned style of baking the cake and has a nice texture and flavor with the strawberries and cream.
Preheat oven to 400 degrees F.
Grease one 9-inch round cake pan.
In a mixing bowl, sift the flour, baking powder, cream of tartar and salt together.
Add the butter and use your fingertips to combine, making a mixture that resembles coarse crumbs.
Add the milk a little at at time, working it in.
Transfer the dough to a lightly floured working surface.
Divide the dough into 2 pieces and form each into a circle, using a rolling pin go make it the size of the cake pan.
Place first layer of cake into the prepared cake tin.
Brush the cake dough with the melted butter, then place second layer of cake over top.
Place into the preheated oven and bake for 20 minutes.
Remove and place onto a cooling rack.
After 10 minutes remove the cake from the pan and continue to cool.
Once completley cooled,slice the cake into its two layers.
Wash and slice the strawberries, reserve a portion of the berries for the top and put the rest into a large bowl. Sprinkle the sugar on top and and gently stir into the berries.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Place the bottom layer of the cake onto a cake plate.
Spread half of the whipping cream onto the first layer and spread on the sugared strawberries.
Place the top layer of cake and the remaining whipping cream, topping with the reserved sliced berries.
Serve the same day for the best possible flavor.