Strawberry Shortcake

1: Sift cake flour, sugar, baking powder, baking soda and salt into the stand mixer.

2: Add unsalted butter and mix until incorporated and the flour mixture looks like wet sand.

3: Add eggs, buttermilk, and vanilla bean paste. Mix until combined.

4: Separate batter into 2 well buttered and lined with parchment paper 9 inch cake pans.

5: Bake at 325°F (165°C) for 25–30 minutes or until golden and a toothpick comes out clean.

6: Let cool completely.

7: Toss sliced strawberries with a little cane sugar and lemon juice, and let sit for 30 minutes.

8: Whip the heavy whipping cream, vanilla bean paste, sea salt, and powdered sugar until stiff peaks form.