Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
• In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Whisk until well combined.
• In another bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar using an electric mixer until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Mix until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• In a small saucepan, combine 1 cup marmalade, 1 tbsp lemon juice, and 1 tsp lemon zest. Simmer over low heat until thickened slightly, then set aside to cool.
• In a bowl, toss 2 cups sliced strawberries with 2 tbsp granulated sugar. Let them macerate for at least 15 minutes to release their juices.
• In a chilled mixing bowl, beat 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form. Refrigerate until ready to use.
• Once the cake is cooled, slice it horizontally into two layers. Spread the marmalade filling on the bottom layer, then add a layer of sugared strawberries. Place the second layer of cake on top and spread whipped cream over the surface.
• Garnish with additional strawberries or a sprinkle of powdered sugar before serving. Enjoy your delightful marmalade strawberry shortcake.
• Store any leftover shortcake in an airtight container in the refrigerator for up to three days. To freeze, wrap each layer separately and store in the freezer for up to one month.