Kittencal's Strawberry Shortcake

Step 1: Wash and remove the stems from each berry; slice the berries then transfer into a glass bowl, add in 3/4-1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled) cover and refrigerate for about 6 hours.

Step 2: Generously grease two 8-inch round cake pans.

Step 3: In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).

Step 4: Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.

Step 5: Add in milk and beat until blended

Step 6: In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.

Step 7: Divide and spread the batter between the two prepared baking pans (batter will be thick).

Step 8: Bake in a preheated 350 degrees F oven (set oven rack to second-lowest position) for about 20-22 minutes or until cakes test done (do not over bake the cakes).

Step 9: Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.

Step 10: Place half of the strawberries with a little juice over the top of one cake, then dollop half of the whipped cream.

Step 11: Top with the other cake, then strawberries and top with remaining whipped cream.