Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

In a separate bowl, cream the butter using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined, ensuring not to overmix the batter.

Pour the batter into the prepared cake pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a bowl, toss the strawberries with sugar and lemon juice. Let them sit for at least 30 minutes to release their juices, stirring occasionally.

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.

Cut the cooled shortcake into slices. Place each slice on a serving plate, top with a generous spoonful of strawberry filling, and finish with a dollop of whipped cream.

Enjoy your strawberry shortcake slices immediately for the best texture and flavor. They are perfect as a standalone dessert or with a scoop of vanilla ice cream.

Store any leftover slices in an airtight container in the refrigerator for up to 3 days. For best results, store components separately and assemble just before serving.