Prepare the strawberries by rinsing them, patting them dry, removing the green tops, and slicing them. Sprinkle with 2 tablespoons of sugar and let sit for 15-20 minutes to macerate.

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.

In a large mixing bowl, combine flour, sugar, and baking powder. Mix well.

Add cold, cubed butter to the flour mixture and cut in until it resembles coarse crumbs.

Pour in milk, add the egg, and vanilla extract. Stir until a smooth batter forms.

Pour the batter into the prepared cake pan and spread evenly. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.

Once the cake is cooled, slice it in half horizontally. Place the bottom layer on a serving plate, spread whipped cream over it, and add half of the macerated strawberries.

Place the second layer of cake on top and repeat with more whipped cream and the remaining strawberries. Drizzle any leftover syrup over the top.

Serve immediately and enjoy your Strawberry Shortcake Delight!