Preheat your oven to 350°F and grease a 9-inch round cake pan. Grab your mixer and beat the softened butter with sugar until it looks pale and fluffy, about 2-3 minutes. This creaming step is what makes your strawberry shortcake family 4th of july recipe rise perfectly.

Add eggs one at a time, beating well after each addition. Pour in the vanilla bean paste and mix until everything combines. Don't overmix — you want the batter smooth, not overdeveloped.

In a separate bowl, whisk together your flour, baking powder, and salt. Here's my trick: combine these dry ingredients first so there aren't any hidden pockets of baking powder that could make your cake taste bitter. This makes the strawberry shortcake family 4th of july recipe bake more evenly.

Alternate adding the dry mixture and milk to your butter mixture, starting and ending with dry ingredients. Mix on low speed after each addition — don't rush this part or you'll overwork the gluten. Pour the batter into your prepared pan.

Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Your cake should be golden brown on top and smell absolutely amazing. Remove from the oven and let it cool in the pan for 5 minutes, then turn it out onto a cooling rack.

While your cake cools completely (grab a coffee, this takes about 30 minutes), prep your strawberries. Slice them and toss with a tablespoon of granulated sugar — they'll release their juice and taste so much better. Stir in the strawberry jam if you're using it.

Whip your cream with the powdered sugar until stiff peaks form. Don't overwhip or you'll end up with butter (I learned that the hard way). Once the cake is completely cool, slice it horizontally into two layers.

Stack your cake with berries and cream between the layers and on top. Serve immediately or chill until you're ready. Your classic summer dessert is ready to wow everyone.