Japanese Strawberry Shortcake for 8

Instructions:

1. Line the bottom and sides of your pan with parchment paper and preheat oven to 325°F (160°C).
2. Beat eggs and sugar on high speed for 5–8 minutes until the mixture is pale, tripled in volume, and reaches the ribbon stage.
3. Sift in cake flour and salt, then fold in using a 'J' motion with a rubber spatula until no flour streaks remain.
4. Stir melted butter and vanilla into a small scoop of the batter, then fold that mixture back into the main batter.
5. Pour into the pan and bake for 25–30 minutes until the top springs back. Cool completely on a wire rack.
6. Combine water and sugar in a small pot, bring to a simmer until dissolved, and stir in lemon juice. Let cool to room temperature.
7. Slice 2/3 of the strawberries into thin, uniform disks; keep the remaining 1/3 whole or halved for decoration.
8. Carefully slice the cooled sponge horizontally into two or three even layers.
9. Brush each cake layer generously with the prepared simple syrup.
10. Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form, then spread a layer over the bottom cake and arrange strawberry disks in a tight circle.