Wash and slice fresh strawberries. Place them in a bowl and add sugar. Mix gently and let them sit for 15 minutes. This helps release natural juices.

In a bowl, mix flour, sugar, baking powder and salt. Stir well to combine. This forms the base for soft and fluffy shortcake texture.

Add cold butter cubes to the flour mixture. Use fingers or a pastry cutter to mix. The texture should look like small crumbs for best results.

Pour milk and vanilla into the mixture. Stir gently until a soft dough forms. Do not overmix. This keeps the cake light and tender.

Preheat oven to 200°C. Place dough on a tray. Shape into rounds or small cakes. Bake for 15–18 minutes until golden on top and cooked through.

In a bowl, add heavy cream, sugar and vanilla. Beat until soft peaks form. The cream should be light and fluffy for perfect topping.

Slice baked cakes in half. Add strawberries and whipped cream in the middle. Place the top layer and add more cream and strawberries.

Serve immediately for best taste. The combination of warm cake and fresh topping makes it extra delicious.