To Make the Cake:

1. Preheat your oven to a true 325°F. Give your oven enough time to reach the true temperature. If you’re not sure if your oven is reaching the right temperature, an oven thermometer is extremely helpful!
2. Sift together the all-purpose flour, baking soda, and kosher salt. Set aside.
3. Combine the granulated sugar and vanilla bean (if using) in a deli container or small bowl. Massage the vanilla beans with the sugar until fragrant (or put the top on the deli container and shake until combined!)
4. Combine the sour cream and vinegar and set aside. If you’re using vanilla bean, add the vanilla bean pod to the sour cream and vinegar mixture for the time being.
5. Add butter and neutral oil to a large mixing bowl, or the bowl of your stand mixer. Using either a hand or stand mixer, blend the butter and oil until it’s fully combined smooth. Add the granulated sugar and cream the butter and sugar until light and fluffy. (Not sure how to properly cream butter and sugar? Check out this great technique post that explains it!) Scrape the sides and bottom of the bowl with a spatula as needed to ensure even mixing.
6. Add eggs, one at a time, mixing until well combined after each egg. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
7. Add the vanilla extract (if using) and mix until combined. 
8. Add half of the flour mixture and mix until nearly combined. 
9. Add all of the sour cream/vinegar mixture (don’t forget to remove the vanilla bean pod first!) to the batter and mix until nearly combined. 
10. Add the second half of the flour mixture and mix until nearly combined. Use a stiff spatula to scrape the sides and bottom of the bottom of the bowl, and then gently stir the batter until it’s smooth and cohesive.
11. Grease your pan as you normally would, and add the batter to the pan. Gently tap the pan several times on the countertop to help the batter snuggle into the pan design.
12. Bake for 35-45 minutes, or until the center of the cake is 212°F in the center. Alternatively, the cake is done when a toothpick inserted into the top comes out with just a few moist crumbs.
13. Allow the cake to cool in the pan for ten minutes, then invert onto a cooling rack to cool completely. Allow the cake to cool completely before finishing with the whipped cream and strawberries.

To Make the Macerated (No-Cook) Strawberries:

1. Add strawberries, granulated sugar, vanilla extract, and salt to a medium bowl.  
2. Stir to coat strawberries with the sugar mixture. Allow to remain on the countertop for 30 minutes, then drain the macerating liquid from the strawberries into a separate container.

To Make the Stabilized Whipped Cream:

1. Place the gelatin and water in a small microwaveable bowl.  Stir to combine completely.  Microwave for 10 seconds ONLY.  Set aside.
2. Place cold heavy cream, fine sea salt and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently until the confectioner’s sugar and fine sea salt are completely covered in heavy cream.
3. Mix at a medium pace with a balloon whisk or in the bowl of your mixer for 1-2 minutes, or until very soft peaks form.  
4. Add the gelatin/water mixture to the soft peaks and continue mixing on high speed (or keep working that balloon whisk!) for another 30-40 seconds.
5. Allow to rest in the refrigerator for 10 minutes before scooping onto cake.

To Build the Strawberry Shortcake:

1. Dollop a thick layer of whipped cream on top of the cake. Spread evenly, making a very slight bowl shape with the whipped cream. Spoon a generous amount of the macerated strawberries on top of the whipped cream. If desired, drizzle a little bit of macerating syrup on top of the berries.
2. You can enjoy this dessert immediately, but I recommend placing it in the refrigerator for up to 12 hours to allow flavors in the dessert time to beautifully blend together.
3. Enjoy within 3 days; refrigerate leftovers immediately.