In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

5 eggs (large, whole eggs - not super yolky / not farmraised)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1/2 teaspoon vanilla
1 cup flour

Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
Spoon batter equally into pans

Bake 18-20 minutes at about 350 degrees.

Let cool on rack for 10 minutes, then remove from pan (I use a pot holder, dump it out upside down, then remove the waxed paper and put it on the rack top side up)

The cake will be a little sticky feeling...not to worry. Place on a FLAT plat (no lip) to make decorating easier.

While baking, prepare the strawberries -

1 1/2 quarts of strawberries, sliced with about 3/4 c sugar...depending on the sweetness. (reserving some whole berries for the top, slice the strawberries and sugar them several hours before assembling the cake so that they produce juice)

1 pint (or slightly less) heavy cream, whipped with 1/4 cup or less sugar (to taste)

Stack the cakes with their slightly indented tops facing each other and a layer of strawberries and whipped cream between.

The cakes and macerated strawberries can be prepared a day in advance.

The history of the strawberry shortcake: http://www.kitchenproject.com/history/Strawberries/StrawberryShortcake/i...