Strawberry and Gingercream Shortcake

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Cream together the softened butter and powdered sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, ground ginger, baking powder, and salt.

Alternately add the dry ingredients and water to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, slice the cake horizontally into two layers using a serrated knife.

Spread a generous layer of Gingercream on the bottom cake layer.

Arrange half of the stemmed and halved strawberries over the Gingercream layer.

Top with the second cake layer, then spread the remaining Gingercream on top and arrange the remaining strawberries as garnish. Serve immediately or refrigerate until ready to serve.