In a large bowl, wash and remove the strawberry stems and set aside.

​​Preheat the oven to 450 degrees F.

Grease two 9-inch cake pans and set aside.

In a large mixing bowl, add the flour, baking powder, salt, and sugar. Mix.

With a pastry blender, cut in the cold butter into the dry ingredients. Do this until the flour mixture resembles crumbs.

In a small bowl, beat the egg and the milk together. Slowly drizzle the egg mixture over the flour mixture. Use a fork to stir until the mixture is moistened all the way through. If there are still dry ingredients at the bottom of the bowl, add one teaspoon of cold water at a time to help incorporate the dry ingredients with the wet ingredients. I used four teaspoons of cold water to help bring the dough together.

Turn the shortcake mixture out into a lightly floured board. Flour your hands if needed and press the mixture into a large ball. Cut the ball in half.

While the cake is baking, pour the strawberry jam into the saucepan and gently heat it with low heat.

Slice the berries and set aside.

Once the cakes are done, use a wire rack and cake plate to turn out the cake with the right side up on your cake stand.

Pour the warm jam over the cake. It is ok if some of the jam runs over the side. It makes the strawberry cake beautiful!

Add a layer of sliced strawberries. Adjust any berries to make them flat on the cake to form a compact single layer. It will make the cake easier to cut.

Remove the second cake, using the same method to get the cake out of the pan, right side up, with wire racks and a cutting board.

Place your second cake over the strawberry sauce. Lightly butter the top of this cake too.