Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it with butter or lining it with parchment paper.

In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 2 large eggs, one at a time, and followed by 1 teaspoon of vanilla extract.

Gradually add the dry flour mixture to the creamy butter blend, alternating with ½ cup of whole milk.

Spread the batter evenly in the prepared baking pan and bake for 25-30 minutes until golden brown.

While the cake cools, slice 2 cups of fresh strawberries and toss with 2 tablespoons of strawberry jam and 1 tablespoon of lemon juice. Let sit for 10 minutes.

Beat together 8 ounces of cream cheese and 1 cup of powdered sugar until smooth, then whip 1 cup of heavy whipping cream to soft peaks and fold into the cream cheese mixture.

Once the cake has cooled, slice it into two horizontal layers. Spread half of the cream filling over one layer, followed by a layer of macerated strawberries. Repeat with the second layer.

Cover the assembled Strawberry Shortcake Layered Slice lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.