Japanese Strawberry Shortcake: Fluffy

Instructions:

1. Line the bottom and sides of an 8-inch round cake pan with parchment paper. Preheat oven to 325°F (160°C).
2. Beat eggs and granulated sugar on high speed until the mixture is pale, thick, and reaches the ribbon stage.
3. Sift in cake flour and salt. Using a rubber spatula, gently fold the flour into the eggs in three additions until no streaks remain.
4. Stir melted butter and vanilla extract into a small scoop of the batter, then fold that mixture back into the main batter.
5. Pour batter into the pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely, then slice horizontally into two or three even layers.
7. Prepare simple syrup by heating water, sugar, and lemon juice until dissolved. Brush syrup evenly onto the cake layers.
8. Whip chilled heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Assemble by layering cake, a layer of whipped cream, and sliced strawberries. Repeat for remaining layers.
10. Frost the top and sides of the cake with the remaining cream and garnish with whole strawberries.
11. Refrigerate the cake for 2 hours to ensure stability before serving.