Strawberry Shortcake

Combine the luscious strawberries and 1 cup of granulated sugar in a bowl, allowing them to mingle for a while as you complete the remaining steps. Periodically stir the mixture to facilitate the formation of juices, which will ultimately enhance the dish's flavor and texture.

Next, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius), the ideal temperature for baking. Meanwhile, take a moment to grease an 8-inch round cake pan with a non-stick coating or butter, ensuring it's ready for the shortcake mixture.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, baking powder, and a pinch of salt. Utilize two knives or a pastry blender to cut in shortening until the mixture resembles coarse crumbs, similar to coarse sand. Then, stir milk into this crumbly mixture until it's just combined; pour the mixture into your prepared baking pan.

Bake this shortcake mixture in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. This will indicate that the shortcake is cooked to perfection. Remove it from the oven and let it cool in the pan for 10 minutes before carefully removing it.

Once you've removed the shortcake from the pan, split it into two layers. Take one of these layers and spread 2 tablespoons of softened butter evenly over the surface; top it with a generous helping of strawberries and their juice. Place the second layer on top of the strawberries to create a delightful shortcake stack.

Finally, serve this delectable shortcake with a dollop of whipped cream on top.