Message from Maggie:  This weekend is my husbands 30th birthday- and because its tradition I made strawberry short cake.  I had a difficult time landing on a recipe but used this one from Chocolatey Moose.

Ingredients: 
Sponge Cake

• 2 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, melted
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 3/4 cup milk, room temperature

Whipped Cream

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

Strawberries

• 1 cup sliced strawberries
• 16 strawberries, halved
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

Directions:

For the cake

1. Preheat oven to 350F. Grease two 8-inch round pans (1 1/2 inches deep, 4 cups volume) then line with parchment paper cut to fit the bottom of the pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat together the sugar and melted butter until smooth, roughly 1-2 minutes. Beat in the eggs, one at a time for 1 minute each, then add vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour. Beat until the remaining flour is just moistened and incorporated – do not overbeat.
4. Divide the batter evenly into the pans then bake 20 minutes or until a toothpick comes out clean. Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.

For the whipped cream

1. In a large mixing bowl, beat the cream on high speed until thickened and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over).
2. Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.

To assemble

1. For the filling, mix together 1 cup sliced strawberries, sugar, and lemon juice. Fold them into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.
2. Place one cake layer onto a plate or cake stand. Top with the strawberry whipped cream filling.
3. Place the other cake on top and gently push down. Top with remaining whipped cream and strawberry halves. Store in the refrigerator for up to a week.

Allergens:

• This recipe can be made gluten free with gluten free flour.
• This recipe contains dairy.

Directions:

For the cake

1. Preheat oven to 350F. Grease two 8-inch round pans (1 1/2 inches deep, 4 cups volume) then line with parchment paper cut to fit the bottom of the pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat together the sugar and melted butter until smooth, roughly 1-2 minutes. Beat in the eggs, one at a time for 1 minute each, then add vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour. Beat until the remaining flour is just moistened and incorporated – do not overbeat.
4. Divide the batter evenly into the pans then bake 20 minutes or until a toothpick comes out clean.
5. Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.

For the whipped cream

1. In a large mixing bowl, beat the cream on high speed until thickened and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over).
2. Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.

To assemble

1. For the filling, mix together 1 cup sliced strawberries, sugar, and lemon juice. Fold them into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.     
2. Place one cake layer onto a plate or cake stand. Top with the strawberry whipped cream filling.
3. Place the other cake on top and gently push down. Top with remaining whipped cream and strawberry halves.
4. Dont have a cake plate?  Place plate on top of an upside-down bowl with a flat bottom.
5.